The BEST Ricotta Cheese Substitute
If you're in need of the best ricotta cheese substitute, this will be your ultimate guide for the most effective substitutes and how to use them.
Servings: 1
Calories: 591kcal
Ingredients
- 1000 g Whole Milk
- 1 ½ tablespoon Acid (e.g. lemon juice)
- ½ teaspoon Salt
Instructions
- Pour the milk into a saucepan over medium heat. Stir in the salt and heat the mixture until it reaches a temperature of 185-190 degrees F / 85-87 degrees C.
- Once at temperature, reduce the heat to low and stir in the lemon juice.
- Cook for 2 minutes, stirring occasionally. You will see the mixture will curdle and begin with the solid portion forming into homemade ricotta cheese.
- Place a sieve over a large bowl and lay a clean kitchen towel or cheesecloth over the top. Carefully pour the mixture over the cheesecloth and allow it to strain for a few minutes. For “drier,” less creamy ricotta cheese, drain the mixture for 30-60 minutes.
- Use your homemade ricotta as a 1:1 substitute for any recipe that calls for ricotta cheese. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 591kcal | Carbohydrates: 47g | Protein: 32g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 117mg | Sodium: 565mg | Potassium: 1487mg | Fiber: 0.1g | Sugar: 48g | Vitamin A: 1582IU | Vitamin C: 9mg | Calcium: 1202mg | Iron: 0.02mg