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Homemade Lowfat Ricotta

Homemade Lowfat Ricotta

Be sure to use organic milk when you make ricotta, and you will find it very easy to achieve the perfect texture for many dishes. I use ricotta in manicotti, lasagna, and even just on toast with a sprinkle of cinnamon sugar.

Makes about 2 cups.


  • 2 c organic low fat milk
  • 2 Tbsp fresh lemon juice
  • 1/8 tsp salt or to taste


  1. In a 4-quart or larger non-reactive pot, pour in the milk and set up a candy thermometer in the pot. Set the burner to medium low. Cook the milk until it reaches 190 degrees F, stirring occasionally, so as to avoid scorching the bottom. (Important: As the milk reaches close to 190 degrees it may suddenly swell and rise, so stir well and be ready to remove it from the heat before it boils over.)
  2. Add lemon juice, and stir a few times. The curds will begin to separate from the liquid whey.
  3. Allow to stand undisturbed for 5 minutes.
  4. Stain the ricotta in a yogurt strainer, or use a colander lined with damp cheesecloth or muslin and placed over a bowl. Gently scoop the curd from whey, placing it in the strainer; allow to drain at least 5 minutes (up to an hour for a dryer texture).
  5. Add salt if desired, and store in an air tight container in the refrigerator until ready to use.

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