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    You are in: Home / Cheese / Homemade Ricotta Cheese (Crock Pot) Recipe
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    Homemade Ricotta Cheese (Crock Pot)

    Average Rating:

    3 Total Reviews

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    • on March 21, 2009

      OK, I cannot rave enough about this recipe! It couldn't be easier, and it worked perfectly! The measurements ended up being about 4 litres of milk to 8 - 9 tbsp of vinegar, and I ended up with 1.5 litres of gorgeous Ricotta Cheese! I did it on low in my crockpot, and just checked it with the thermometer every now and again. I actually missed the "golden time" and let it go to about 190. No problem, it still worked wonderfully! I strained it through a fine metal strainer and it's just perfect. I'll never buy expensive Ricotta again! Thanks so much for this amazing recipe, I'd give it 10 stars if I could! :)

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    • on October 18, 2009

      I have been wanting to make this for a long time and now I am sorry I waited so long. I cooked this in my new crockpot using my meat thermometer with an alarm. After 7 hours and the formation of visible curds, I turned it off. It never made it to 180 degrees - I stopped cooking at about 174 degrees since I am using it in ziti that will be baked. The taste is far superior to anything store bought. I also used 2% milk successfully. Thanks for posting!

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    • on December 16, 2009

      This was SO easy and SO good. Somehow I forgot to rate this. I tried it several months ago and loved the results. I've meant to try it again using powdered milk, but haven't as yet. I'll post again after I try that. Nevertheless, it's great!

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    Nutritional Facts for Homemade Ricotta Cheese (Crock Pot)

    Serving Size: 1 (2012 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 630.9
     
    Calories from Fat 321
    50%
    Total Fat 35.7 g
    54%
    Saturated Fat 22.2 g
    111%
    Cholesterol 136.6 mg
    45%
    Sodium 479.7 mg
    19%
    Total Carbohydrate 45.6 g
    15%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.1 g
    0%
    Protein 32.0 g
    64%
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