Make sure to pin the recipe or REPIN IT!
Did you pre-order Budget Savvy Diva’s Book Yet ?! Over 40 Recipes
Find out all the details HERE
Everyday at 1 pm PST/ 4pm EST Budget Savvy Diva posts a NEW RECIPE 🙂 I might miss this time every now or then – but I know you understand
Make sure to follow Budget Savvy Diva on Facebook 🙂
Find Copy Cat Restaurant Recipes HERE
Find Crock Pot Recipes HERE
Find Gluten Free Recipes HERE
Find more Recipes HERE
What You Need
1 Gallon of 2% Milk
1 tsp salt
3 tablespoons lemon juice or white vinegar
What To Do
Mix the milk, and salt in a Large Saucepan
Bring it to a rolling boil – 195 F you will have to keep stirring so the milk does not burn. Add lemon juice or vinegar and reduce heat to a simmer.
You will start seeing white chucks form on top and yellow liquid under it. This is the curds and whey.
Line a colander with cheese cloth or clean kitchen towel ( have it set over a large sauce pan) and pour mixture into it. Let it drain for 30 minutes.
Enjoy! Keep in airtight container for 1 week in the fridge or freeze it.
Homemade Ricotta Cheese
Best Cheese Ever!!! Makes about 1 pound of cheese
Ingredients
- 1 Gallon of 2% Milk
- 1 tsp salt
- 3 tablespoons lemon juice or white vinegar
Instructions
- Mix the milk, and salt in a Large Saucepan
- Bring it to a rolling boil - 195 F you will have to keep stirring so the milk does not burn. Add lemon juice or vinegar and reduce heat to a simmer.
- You will start seeing white chucks form on top and yellow liquid under it. This is the curds and whey.
- Line a colander with cheese cloth or clean kitchen towel ( have it set over a large sauce pan) and pour mixture into it. Let it drain for 30 minutes.
- Enjoy! Keep in airtight container for 1 week in the fridge or freeze it.
Categorized:
- Gluten Free
- Kid Friendly
- Recipes
- Vegetarian
You'll Also Love
Recipe Roundup – Christmas Recipes
Recipe Roundup – Great Easter Brunch Recipes!
15 Top Christmas Treat Recipes
10 Easy and Delicious Casserole Recipes
Add a Comment
Comments
Rhiannon
How long do you think this would keep for in the fridge? I find conflicting info. about storage dates on the internet, and wasn’t sure if you knew! 🙂 I would probably use it within a week though.
Budget Savvy Diva
I would say a week
Tracy @ cityofmotherlylove.blogspot.com
Wow – great idea!! Ricotta is so expensive, so this is a real money saver!
Brianna
WOW! I didn’t know it was that easy! I can’t wait to try this!
Now we just need a lasagna recipe to use this in.alison
how long should it simmer before I strain it?
Budget Savvy Diva
Depends how long it takes to temp. Took me about 10 minutes
Lisa
Wonder how many cups of ricotta cheese after you made it since it didnt mention anything about it. Thanks
Budget Savvy Diva
It made like 1 and a half cups
brighde10
How much cheese does this make?
Budget Savvy Diva
1 pounds
Teresa
Does it have to be 2% milk or will 1% work?
Budget Savvy Diva
I never tried 1 % it should though
Sharon
Wondering if anyone has tried it with whole milk?
I can’t wait to try this!Budget Savvy Diva
It is actually better with whole milk 🙂
Kelly
Has anyone done this with lactose free milk? My sons are lactose intolerant and I would love to use some of the lactaid milk to make this so they can have lasagna!
Kelly
I tried this with lactaid whole milk and it was great 🙂
Skinny Stuffed Shells Recipe | Budget Savvy Diva
[…] 1 Cup of Ricotta ( I made my own ricotta – recipe HERE) […]
Debra
Worked great, easy to follow.
Thank youKaren
I made this tonight for the second time. So easy! I made it using vinegar this time and found to get much faster results and a better quantity. Over 2 cups worth!
kim
I tried this today with a quart of milk just to try it (and a 1/4 of everything). It came out perfectly. I thought I would be a pinterest fail so I was pleasantly surprised. Will definitely be making again.
Sara
I am SOOOOO happy it worked for you 🙂
Debbie
Will it work with a milk alternative? Almond? Cashew? Coconut?
