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!
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.
Let’s make low FODMAP Ricotta!
Then, check out our recipes for Gnocchi, flavored spreads and even a sweet dessert – a delectable cannoli cream!
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 ½ (372 g) and 2 cups (496 g) ricotta; 4 servings
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
- ¼ to 1/2 teaspoon kosher salt, optional
- Thermometer
Preparation:
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Set up the strainer over a bowl and line the strainer with a total of four layers of cheesecloth; set aside.
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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.
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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).
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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.
Notes:
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.
Nutrition
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.
Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – several hundred and counting.
FODMAP Everyday® Low FODMAP Recipes At A Glance:
- FODMAP Everyday® is accredited by FODMAP Friendly.
- Dédé is low FODMAP trained by Monash University.
- Dédé is also individual accredited as a recipe developer and FODMAP educator by FODMAP Friendly.
- We maintain our own professional Test Kitchen.
- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
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Why is lactose free milk low fodmap, when the disaccharides are broken down to monosaccharides which is also a FODMAP?
Hi Kathy, Great question. I will refer you to our brand new entry on What Are Monosaccharides?, written by Monash trained RD Erica Ilton, who is a part of our Success Team. In short, the only monosaccharide we have to be concerned about, from a FODMAP perspective, is lactose. And, lactose is only an issue when it is in EXCESS of glucose in a food or beverage. Lactose-free milk has an enzyme added, lactase, which allows for digestibility. You can also read the sister article, What Are Disaccharides?
Lactose is a disaccharide. It breaks into glucose and galactose when digested correctly, but many of us do not make enough lactase, the enzyme that does that. Fructose is a monosaccharide. Where did you get that lactose is a monosaccharide?
Hi there, not sure what you are referring to. If it is stated anywhere that lactose is a monosaccharide, that would be an editorial oversight! Please let us know.
Hi! I was wondering if I could put heavy cream in this and it still be low FODMAP? I just read your article about heavy cream and it being safe up until at least 1/4 cup. Is there a reason why you left it out of the ricotta recipe? Does the heavy cream split into higher levels of lactose? Thank you!
I used full fat milk because it makes a great ricotta. You could try cream and from a FODMAP perspective that would be fine – but I cannot guarantee it will work or set, since I have not tested this recipe with it.
Thank you! I’m so excited to try it with the whole milk, I have truly missed lasagna!