Homemade Low-Fat Ricotta Cheese

Cooking time about 20 minutes.
2 cups low fat milk
1 cup half & half (fat free is ok)
1/4 tsp salt
1 1/2 tbs lemon juice

In a heavy saucepan, heat milk, half & half and salt until a slow boil. Add lemon juice and stir. When curds starts to form, watch carefully to until it seems that all the cheese possible has been created.

Pour into a strainer lined with cheesecloth and let drain. Once all the liquid has been drained off (I like to leave a little moisture for a creamier texture) place cheese in a bowl to use later.
Makes about half a cup. (Which is perfect when cooking for one or two.)


I discovered this low fat version while craving ricotta cheese and not having all the ingredients. The recipe I normally used calls for heavy cream, whole milk, and buttermilk. I only had 2% milk, and half & half, but I knew a substitute for buttermilk was milk and lemon juice… So I tried it out and was so excited to see it work! And it makes me feel so much better about eating light.


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