Is ricotta a cheese?
If you are lactose intolerant and you are looking for a lactose free ricotta cheese recipe, you are in the right place. If you don’t know what ricotta is, you are missing out a lot (keep reading!)
Ricotta is an Italian dairy product, that in the original language is considered a latticino. It is generally classified as cheese, but this is not 100% correct. In fact, ricotta is made from milk whey left over from the production of other cheeses. The name comes from this process: ricotta means “recooked” or “refined”. The one we consume more frequently comes from cow’s milk. Alternatively, it can be made from goat, sheep, or water buffalo milk.
In modern times, ricotta can be made using only fresh milk and an additional ingredient to acidify it: for instance, lemon, as we use in this recipe. A replacement for lemon is vinegar, but we have never tried it.
Homemade ricotta is a very simple and fast-to-make dish. The steps are few and easy. You won’t even need a thermometer during the cooking process. In fact, you will realize when the milk starts to boil. At that moment, you will need to continue your process and you don’t need to know the exact temperature of the milk.
How much ricotta from a liter of milk?
From this recipe, which contains one liter of lactose free full-fat milk, you will make 200-250 gr of lactose free ricotta.
Can you believe you will need only two ingredients? Also, have you ever realized how easy it is to make ricotta at home?
You will just need to put milk in a pot and bring it almost to a boil, and then add the squeezed lemon to it, letting it rest for 10 minutes. Your lactose free ricotta cheese will be basically ready. After sitting in the fridge for a couple of hours, you will be able to use it as you wish. Do you need any ideas? Move to the next paragraph!
How to eat lactose free ricotta cheese
As the actual time of preparing lactose free ricotta is 10 minutes (excluding the time it needs to sit in the refrigerator), it’s perfect for a variety of dishes, both sweet and savory. Ricotta is quite versatile and you can use it in several ways.
Homemade ricotta brings back many memories of my childhood because, in my family, it’s common to have ricotta as a dessert with some sugar on top. When I was a child, it was one of my favorite desserts. Fast and very tasty! I don’t mind eating it even now! Alternatively, you can make a sweet ricotta pie (maybe with chocolate chips inside or with an additional layer of marmalade – a great combination).
Still, keeping an eye on the sweet side, ricotta can be easily used in cheesecakes or in crumbled cakes with Nutella. Ricotta and Nutella together are a winning team.
If you prefer savory dishes, you can make pasta with ricotta or crepes with ricotta and spinach. Alternatively, an easy way to cook it is with tuna or spinach and make small balls. If you prefer to match your homemade ricotta with vegetables, why not try a wrap of grilled vegetables filled with this latticino?
Can I freeze ricotta cheese?
If you are unable to finish your lactose free ricotta cheese in one go, you can conserve it in the fridge for a couple of days. We do not recommend freezing it as it will lose its texture.
Alternatively, and based on what you make, you can consider freezing the entire dish instead of only your homemade ricotta.
Have you ever made lactose free ricotta cheese? You thought it would be so hard to make? Well, wrong! Now you know why.
Ricotta is a great option for a vegetarian diet and if you need more, please take a look at Vegetarian fried chicken bites and Teriyaki tofu.
Lactose free ricotta
- 1 liter Lactose free full-cream milk We used a 3% fat milk
- 0.5 Lemon
- Pour the milk into a pot over a medium-high heat
- In the meanwhile, squeeze half lemon with a juicer and keep it aside
- Before the milk would boil, when it reaches around 90°, take it off the heat and add the lemon in the pot
- Mix for a few seconds and let it rest for 10 minutes
- Prepare a strainer over a bowl and line it with a cloth. We used a regular kitchen towel
- Break the formed curd with a spoon or a ladle and start scooping the big curds and transferring them to the strainer. Then pour the remaining curd and the whey over the strainer.
- When the curd is over, place the container with the strainer in the fridge for 2-3 hours until it solidifies
- When it rests for 10 minutes, you will see the curd and whey separating with the help of the lemon.
Nutritional information shall not be used for medical reasons.