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The World’s First Low FODMAP Ricotta

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Nothing Ventured…Nothing Gained…So We Ventured!

As Dédé familiarized herself with the commercially available lactose-free dairy products she became painfully aware that there was no ricotta, so of course we thought, we gotta make it! This might just be the world’s first low FODMAP ricotta!

Close up of homemade lactose free ricotta.
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Dédé consulted cheese-makers who told her it couldn’t be done. They said that it was necessary to start with milk that is not ultra-pasteurized, and the only available lactose-free milk is just that. But she figured, why not try?

We Made Cheese at Home, and So Can You! Low FODMAP Ricotta IS Easy!

Turns out, ricotta is ridiculously easy to make and it worked on the first try! So much for the naysayers. Try our World’s First Low-FODMAP Ricotta in the Ricotta Gnocchi with Browned Butter and Sage or the Flavored Ricotta Spreads.

Both of those recipes are a good introduction to working with this easy homemade cheese. You do need a thermometer for this recipe. See our Tips for ideas for using your fresh ricotta. And in terms of milk, we use Organic Valley brand, but you can use whatever lactose-free milk that you like.

Lactose free milk heating up to make Ricotta!
Heat milk in a large pot with a thermometer attached. (follow recipe below)
Lactose Free Ricotta made at home.
Curds are starting to form.
Lactose free ricotta curds straining through cheesecloth.
Strain the curds in 3 layers of cheese cloth.
Freshly made lactose free ricotta strained through cheesecloth.
Freshly made lactose free ricotta!
Homemade Lactose Free Ricotta- fully drained and ready for use!
Homemade Lactose-Free Ricotta- fully drained and ready for use!

Let’s make low FODMAP Ricotta!

Then, check out our recipes for Gnocchi, flavored spreads and even a sweet dessert – a delectable cannoli cream!

Homemade Lactose Free Ricotta Monash University Certified Low FODMAP
3.5 from 4 votes

The World’s First Low FODMAP Ricotta

You can make this lactose free ricotta even if it is your first time trying to make a cheese!

Low FODMAP Serving Size Info: Makes between 1 1/2 (372 g) and 2 cups (496 g) ricotta; 4 servings

Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Author: Dédé Wilson

Ingredients:

  • Fine-mesh strainer
  • Cheesecloth
  • 1/2 gallon (2 L) lactose-free whole milk or 2%
  • 1/3 cup (75 ml) distilled white vinegar or lemon juice
  • 1/4 to 1/2 teaspoon kosher salt, optional
  • Thermometer

Preparation:

  1. Set up the strainer over a bowl and line the strainer with a total of four layers of cheesecloth; set aside.
  2. Heat milk in a large pot with thermometer attached. Heat over medium heat, whisking often and bring up to 180°F/83°C. Remove from the hot burner and whisk in vinegar or lemon juice and salt, if using (Dédé likes it without). Allow it to sit undisturbed for at least 10 minutes. You should be able to see curds forming and clear, yellowish whey separating out.
  3. Use a large spoon to scoop out the curds and gently place in the strainer. Once you have picked up as many as you can, gently and slowly pour the rest of the curds and liquid into the strainer. (This technique preserves the larger curds).
  4. Allow the curds to drain for 5 to 20 minutes, depending on the dryness and texture you like. Ricotta is ready to use or can be refrigerated in an airtight container for up to 2 days.

Tips

Here are our favorite ways to use this ricotta, depending on drainage time:

  • After 5 minutes the ricotta will be moist and creamy and perfect for dolloping over berries with a drizzle of maple syrup.
  • After about 10 minutes, when it is firmer but still spreadable, try seasoning it with herbs, spices, salt and pepper and using it as a spread for GF crostini or as a dip for vegetables. See our Herbed & Spiced Ricotta.
  • After about 20 minutes when it is very firm and dry, try it in Ricotta Gnocchi with Browned Butter and Sage.
Course: Appetizer, Basic
Cuisine: American & Italian

Nutrition

Calories: 297kcal | Carbohydrates: 24g | Protein: 16g | Fat: 16g | Sodium: 436mg | Sugar: 24g

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.


Low FODMAP Recipes Created Just For You!

We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.

Read our article How Are Low FODMAP Recipes Created? for more in-depth information.

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