Homemade ricotta cheese can be super simple to make! While traditional ricotta is made with whey, this quick and easy recipe allows you to make it in under 30 minutes! Add this homemade ricotta to your favorite recipes or use it alone as a dip for your favorite keto crackers or bread.
Servings 16
Serving size 1/4 cup
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Heat the milk in a saucepan over medium heat until it reaches 185 degree F.
Add the citric acid to the milk and allow to curdle.
Allow the whey and curds to seperate for about 15 minutes.
Add a cheesecloth over a bowl.
Pour the mixture over the cheesecloth to separate.
Add the salt to the mixture and fold the cheese a few times to combine.
Allow the cheese to sit and drain all liquid out (about 10 minutes).
Roll the cheese into a ball and squeeze to remove any excess moisture.
Top your homemade ricotta cheese with your favorite keto-friendly toppings (we recommend shredded almonds or chopped pistachios) and enjoy!
Heat the milk in a saucepan over medium heat until it reaches 185 degree F.
Add the citric acid to the milk and allow to curdle.
Allow the whey and curds to seperate for about 15 minutes.
Add a cheesecloth over a bowl.
Pour the mixture over the cheesecloth to separate.
Add the salt to the mixture and fold the cheese a few times to combine.
Allow the cheese to sit and drain all liquid out (about 10 minutes).
Roll the cheese into a ball and squeeze to remove any excess moisture.
Top your homemade ricotta cheese with your favorite keto-friendly toppings (we recommend shredded almonds or chopped pistachios) and enjoy!