How to Make Ricotta Cheese Substitute

Shells Stuffed with Ricotta Cheese

If you like making stuffed shells or manicotti or lasagna or calzones then you would love using your own homemade ricotta. Not only is it easy but is has such a fresh flavor that you will wonder why you never made it before. Authentic ricotta cheese is made from the whey left over from the cheese making process, but it takes several gallons. This method uses fresh whole milk, for those who don't have lots of whey. Expect to get about a pound of ricotta from a gallon of milk.

Things You'll Need

• 1 gallon whole milk
• 1/4 vinegar (or lemon juice)
• 1/2 tsp salt

Instructions

1. 

   Pour the milk into a stainless steel 6-quart pot. Add the vinegar and salt and stir well. Place over a medium heat. Bring the temperature of the milk up to 185 degrees using a cooking thermometer, stirring the bottom of the pot often to keep the milk from scorching.

2. 

   The milk should start curdling as it reaches the temperature of 185, leaving a mixture of whey and curds. Cover and let cool down for 2 or 3 hours.

3. 

   Line a colander with a layer of cheese cloth, linen or cotton towel, place over a large container and pour the curdled milk mixture into it.

4. 

   Allow the curds to drain for several hours. The corners can be raised and tied together like a jelly bag and hung to drain. Remove the curds from the cloth and place in a covered container and refrigerate.

5. 

   Use the fresh ricotta in any of your favorite recipes, like cheesecake, calzones, lasagne or canolis. It will astound you how easy and creamy your homemade ricotta can be.

Resources

• Read this Article in Spanish