Homemade Lactose Free Ricotta Cheese
(Makes 3/4 cup–1¼ cups) shorter rest time = less curd separation = potentially lower yield.
Servings 2 servings
Calories 312kcal
Ingredients
- 1/2 gallon Lactose Free Milk 2% or whole milk could be used
- 3 tablespoons white vinegar or lemon juice
- 1/4 tsp salt optional
Instructions
- Pour milk into a large saucepan. Heat milk to 185°F, stirring gently over medium heat. For best results use a cooking thermometer to check temperature.
- Remove from heat. Stir in acid slowly.
- Let sit 15–20 minutes. Do not stir.
- Strain through fine cheese cloth, muslin cloth or nut milk bag — but don’t rinse!
- Let drain only 10–15 minutes for soft runnier ricotta; longer for firmer, drier ricotta, 20-25 minutes.
- Scoop into container and chill.
- Creamier texture? Stir in 1–2 tbsp of cream after draining.
- Once chilled, the curds firm up and blend together, giving you that ricotta-like smoothness.
- See additional notes above for optional add ins.
- Store in an airtight container in the fridge for up to 3 days.
Notes
This recipe yields two servings. If you yield 1 cup that would be 1/2 cup per serving.
The nutrition information in this recipe card is for using 2% reduced fat lactose free milk.
If you decide to have this be 3 servings nutrition info would change to:
Calories: 208
Protein: 28.8g
Fat: 7.8g
Carbs: .8g
Nutrition
Serving: 1serving | Calories: 312kcal | Carbohydrates: 1.2g | Protein: 43.2g | Fat: 11.7g | Sodium: 260mg | Potassium: 1040mg | Calcium: 780mg