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Homemade Lactose Free Ricotta Monash University Certified Low FODMAP

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

Course: Appetizer, Basic
Cuisine: American & Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Makes: 4 servings
Calories: 297 kcal
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.
Nutrition Facts
The World’s First Low FODMAP Ricotta
Amount Per Serving
Calories 297 Calories from Fat 144
% Daily Value*
Fat 16g25%
Sodium 436mg18%
Carbohydrates 24g8%
Sugar 24g27%
Protein 16g32%
* Percent Daily Values are based on a 2000 calorie diet.