How to Make a Simple Ricotta Cheese Substitute

If you have a source for whole milk, whether it is from a cow or a goat, you can make this simple ricotta cheese substitute easily in your own kitchen. No special equipment is required other than a candy thermometer.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Whole Milk
• Candy Thermometer
• 1/4 cup white vinegar
• Long stainless or wooden spoon
• Large Stock Pot
• Colander
• Cheesecloth or other loosely woven material

1. Pour milk into the stockpot. Insert candy thermometer. Heat over medium heat to 180 degrees.

2. Remove from heat and add 1/4 cup white vinegar. Stir to mix thoroughly.

3. Allow to sit for 30 minutes or until the curds have separated.

4. Line a colander with cheesecloth or other loosely woven material.

5. Slowly pour the curds and whey mixture into the colander.
   Allow the whey to drain from the curds.

6. Take the four corners of the cheesecloth and tie them tight around the curds. Hang the bag over the top of the sink faucet to allow the curds to drain for another two to three hours.

7. Remove from cheesecloth and place into a covered container. Refrigerate until use.

Tips & Warnings

• This ricotta substitute can be used in any recipe calling for ricotta cheese.
• Add herbs and spices after draining for a delicious cheese spread.
• Lemon juice can be used instead of vinegar as a variation. Increase the amount to 1/2 cup.
• This cheese will keep approximately one week in the refrigerator.
• This cheese can also be pressed to make a firmer cheese.

Resources

• New England Cheesemaking Supply

[messiahandrw]

on 12/3/2009 Is this 180 degrees Celsius or Fahrenheit?

[bisclavret]

on 5/16/2009 If you age the curds for two to four days before refrigerating or freezing, you will have ricotta cheese, not a substitute. The process you describe is the same for making ricotta; the only difference being that with traditional ricotta, the curds are spread out and allowed to age for two to four days after draining. Then it is either used or put into containers and refrigerated or frozen. Why not go the distance and age the curds? Then you have the genuine article.

[flygrrrl7]

on 5/21/2008 I give this 5 stars...

[flygrrrl7]

on 5/21/2008 This was the easiest method and list of ingredients for the recipe I found anywhere! I am very pleased with the results, the flavor (I used fresh lemon juice) and the time it took to make. I will use this recipe again and again, and I highly recommend it to anyone interested.