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Ricotta Cheese

So easy and versatile, you can use Ricotta Cheese in several sweet and savory Tiny Kitchen recipes. It’s pretty fun to make, too!
Prep Time10 mins
Cook Time30 mins
Course: Appetizer, Various
Cuisine: Italian
Keyword: cannoli, cheese, creamy, italian cheese, mascarpone, ricotta
Servings: 1 cup
Calories: 1012kcal
Author: Fucci




  • In Enamel-coated Dutch Oven or Large Pot (if using a large pot, make sure it is NOT aluminum), combine Milk (raw or pasteurized; do NOT use Ultra-pasteurized), Cream, and salt. (Note: I like to use 1/4 teaspoon salt when I am not going to strain the cheese as much…this will work great when your using for Cannoli or Vegetable Dips or in Lasagne Roll-ups. I like to use 1/2 teaspoon salt when I am going to strain the cheese a little more (making it drier) to crumble over salads or put on top of pizza.)
  • Place Pot on Medium Low Heat and slowly increase the heat to bring up to a boil (Note: It might take upwards of 1/2 hour). Stir occasionally to make sure it doesn’t stick to pot.
  • While Milk mixture is heating, cut and juice a lemon.
  • When Milk Mixture comes to a boil, turn off the heat. Add 2 Tablespoons lemon juice. (You’ll see the whey starting to separate from the curds.)
  • Cover pot and remove from stove. Let cool for a few minutes.
  • Pour curds and whey into a strainer lined with cheesecloth. You can strain into a bowl and use the whey for other things (See Ricotta Cheese blog at https://tinykitchen.com for some ideas)
  • Let strain for upwards of 20-30 minutes, depending on the consistency that you’re looking for.


Calories: 1012kcal | Carbohydrates: 52g | Protein: 33g | Fat: 75g | Saturated Fat: 45g | Cholesterol: 260mg | Sodium: 465mg | Potassium: 1377mg | Sugar: 50g | Vitamin A: 3330IU | Vitamin C: 11.6mg | Calcium: 1180mg | Iron: 0.3mg