Low Sodium Ricotta Cheese Recipe
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Jump to RecipeLow Sodium Ricotta Cheese is a fantastic, inexpensive, and salt-free cheese recipe that is easy to make at home! All you need is two ingredients and some basic kitchen equipment to make easy homemade ricotta cheese in 30 minutes.
Making your own ricotta couldn’t be easier, and it’s simple to get the consistency that you want. You can make a thinner ricotta, or a thicker one by straining the longer with a cheese cloth. Enjoy this delicious homemade cheese on sweet or savory recipes!
Let’s talk low sodium cheese! It is SO hard to find a good salt free cheese, what’s why this is the easiest recipe to get you started. All you need is milk, lemon juice or white vinegar, and some everyday kitchen equipment and you’ll have delicious homemade ricotta in 30 minutes.
Ricotta cheese is one of my favorites, for a few reasons. First off, no salt added – it only has the natural sodium found in the milk! It can be used in sweet or savory dishes, and tastes fantastic in both! And it’s really simple. If you can stir, you can make this cheese.
This Low Sodium Ricotta Cheese Recipe Is
- Creamy
- Delicious
- Simple
- Rich
- Flavorful
- Made with 2 Ingredients
- Vegetarian & Gluten Free
- Made without Salt
Ingredients
See the recipe card below for a full list of instructions and ingredient amounts!
- Whole Milk – I like using organic homogenized whole milk when I can, which makes for a delicious and creamy cheese.
- White Vinegar or Lemon Juice – the acid helps to separate the curds (which becomes ricotta) from the whey (the liquid) in the milk. I used white vinegar for this recipe, because that is what I had on hand.
- Large Pot
- Digital Kitchen Thermometer – Optional for this recipe, BUT if you don’t have a kitchen thermometer, I’d highly recommend getting one. They are inexpensive so it’s not a big investment and also ensures proper food safety (make sure food is cooked through, especially meats).
- Strainer – I use a large kitchen strainer, which helps to separate the ricotta from the whey.
- Reusable Cheesecloth Bags – I have reusable cheesecloth bags, which I can utilize again and again with every batch of ricotta or homemade yogurt I make. They reduce kitchen waste and last much longer than traditional cheesecloth.
How To Make This Recipe
- Place a large pot on the stove. Add the milk and vinegar, stir well, and bring to a boil.
- Once boiling, you should see the curds and whey separating in the pot. Remove the pot from the heat, and allow it to cool for 20 minutes.
- Place a large strainer in the sink, or over a bowl or pot where it can catch the whey. Line the strainer with cheese cloth (or a reusable cheese cloth bag) and slowly pour the contents of the pot in over the cheesecloth. The whey should be strained out, leaving only the ricotta cheese in the strainer.
- Allow the ricotta to strain for 5 to 10 minutes, until it reaches the desired consistency.
- Enjoy or use right away. If saving, refrigerate in an airtight container for up to 1 week.
Low Sodium Side Dishes & Ingredients for Healthy Meals
This low sodium ricotta cheese recipe is a fantastic ingredient to make without the salt. We’re all about making recipes low so in our kitchen. Low sodium cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around fresh ingredients and bright flavorful spices you can make healthier meals for you and your family.
Check out all my low sodium side dish recipes here that are on LowSoRecipes. These easy and healthy recipes are fantastic sides for everyone at your table.
More Low Sodium Snack Ideas
- Low Sodium Cowboy Caviar
- Low Sodium English Muffin Pizzas
- Canned Mango Salsa Recipe
- Low Sodium Carrot Cake
- Low Sodium 7 Layer Dip
Share this Ricotta with Whole Milk
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If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe. Plus I’d love to hear from you!
Low Sodium Ricotta Cheese
Equipment
- large pot
- Strainer
- Cheese Cloth
Ingredients
- 8 cups whole milk
- 3 tablespoons white vinegar or lemon juice
Instructions
- Place a large pot on the stove. Add the milk and vinegar, stir well, and bring to a boil.
- Once boiling, you should see the curds and whey separating in the pot. Remove the pot from the heat, and allow it to cool for 20 minutes.
- Place a large strainer in the sink, or over a bowl or pot where it can catch the whey. Line the strainer with cheese cloth (or a reusable cheese cloth bag) and slowly pour the contents of the pot in over the cheesecloth. The whey should be strained out, leaving only the ricotta cheese in the strainer.
- Allow the ricotta to strain for 5 to 10 minutes, until it reaches the desired consistency.
- Enjoy or use right away. If saving, refrigerate in an airtight container for up to 1 week.
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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