Best Ricotta Cheese Substitute: Homemade Ricotta Cheese (+More Easy Alternatives!)
When you need a ricotta cheese substitute in the kitchen, there's no need to panic because there are plenty of easy ingredients to swap out for ricotta! Perhaps you're looking for an easy ricotta substitute that is dairy-free or maybe you didn't realize you were out while making cannoli's or lasagna. No matter the reason, you have LOTS of amazing options!
3tablespoonlemon juice(freshly squeezed, or white vinegar)
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Instructions
Take a large cheese cloth and fold it over 3-4 times. Use this to line a colander, then place the cheesecloth-lined colander over a bowl. *Be sure you are using non-reactive materials (*see note).
Add the milk to a large saucepan and heat it over medium heat. Then add salt and stir occasionally, turning the heat down slightly if needed so you don't scorch the milk.
Heat the milk to 185°F (85°C). If you don't have a thermometer handy, the milk should have a slight film with bubbles around the outside edge and a lot of steam. This usually takes about 20 minutes. Then reduce the heat to low.
Next, add your lemon juice (or vinegar). Use the wooden spoon to slowly agitate the mixture. You will see the curds of ricotta separating from the yellow liquid (whey).
Remove the pan from heat, cover the pot, and let it sit for 20 minutes untouched.
Carefully ladle the ricotta into the cheesecloth-lined colander. The consistency of your ricotta depends on how long you let it drain during this step. For creamy ricotta, only let it drain for 3-4 minutes. For drier, crumblier ricotta, you may let it drain for upwards of 20 minutes.
Use your ricotta right away or refrigerate the leftovers.
Notes
The most common reactive materials you should avoid are aluminum or cast-iron. Stainless steel, ceramics, or enamel-coated pans are a safe choice.
For a creamier consistency, reduce the draining time.
Ultra-pasteurized milk will NOT work when making ricotta, so be sure to check the label.
Your homemade ricotta can be used right away or stored in an airtight container and refrigerated for up to 3 days.