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Homemade Ricotta Cheese (Quick Version)

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  Published on June 16th, 2021
  Reading time: < 1 minute
  Last modified April 13th, 2023
homemade ricotta cheese
ChefKetogenic.comDifficultyIntermediateRating
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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.

Yields16 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
Nutrition Facts

Serving Size 1/4 cup

Servings 16

3g
Net Carbs

Amount Per Serving
Calories 37
% Daily Value *
Total Fat 2g4%
Total Carbohydrate 3g1%
Dietary Fiber 0g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
 32 oz whole milk (1/4 gallon)
 ½ tsp citric acid
 ½ tsp salt

Directions

1

Heat the milk in a saucepan over medium heat until it reaches 185 degree F.

2

Add the citric acid to the milk and allow to curdle.

3

Allow the whey and curds to seperate for about 15 minutes.

4

Add a cheesecloth over a bowl.

5

Pour the mixture over the cheesecloth to separate.

6

Add the salt to the mixture and fold the cheese a few times to combine.

7

Allow the cheese to sit and drain all liquid out (about 10 minutes).

8

Roll the cheese into a ball and squeeze to remove any excess moisture.

9

Top your homemade ricotta cheese with your favorite keto-friendly toppings (we recommend shredded almonds or chopped pistachios) and enjoy!

Ingredients

Ingredients

Ingredients
 32 oz whole milk (1/4 gallon)
 ½ tsp citric acid
 ½ tsp salt

Directions

Directions

1

Heat the milk in a saucepan over medium heat until it reaches 185 degree F.

2

Add the citric acid to the milk and allow to curdle.

3

Allow the whey and curds to seperate for about 15 minutes.

4

Add a cheesecloth over a bowl.

5

Pour the mixture over the cheesecloth to separate.

6

Add the salt to the mixture and fold the cheese a few times to combine.

7

Allow the cheese to sit and drain all liquid out (about 10 minutes).

8

Roll the cheese into a ball and squeeze to remove any excess moisture.

9

Top your homemade ricotta cheese with your favorite keto-friendly toppings (we recommend shredded almonds or chopped pistachios) and enjoy!

Homemade Ricotta Cheese (Quick Version)
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