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Low Sodium Ricotta Cheese Recipe

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Low 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!

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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

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Inexpensive Salt-Free Recipes To Make At Home

I love how inexpensive ricotta cheese is to make, compared to store bought! This recipe uses many ingredients you would have in your fridge, pantry or cupboards – some of which you likely already have on hand. The cost of this recipe is a half gallon of milk ($3 now-a-days) and $1 for white vinegar or lemon juice if you don’t have any. That’s $4, compared to the $8-$10 or so dollars it would cost to buy store bought ricotta with added salt and preservatives.

I made a list of my Favorite Low Sodium Pantry Staples that I always keep stocked. By stocking up on healthy whole ingredients you can cook delicious salt-free & low so recipes without a trip to the store!

What’s In This Salt Free Ricotta Cheese Recipe?

I stock up on organic produce with Misfits Market  – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!

  • Whole Milk I like using organic homogenized whole milk when I can, which makes for a delicious and creamy yogurt.
  • 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). The thermometer is great for this recipe to ensure the milk reaches the proper temperatures.
  • Strainer – I use a large kitchen strainer, which helps to separate the ricotta from the whey.
  • Reusable Cheesecloth Bags – I have these 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.

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How Do You Make Ricotta Cheese from Whole Milk?

  1. Place a large pot on the stove. Add the milk and vinegar, stir well, and bring to a boil.
  2. 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.
  3. 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.
  4. Allow the ricotta to strain for 5 to 10 minutes, until it reaches the desired consistency.
  5. 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 Delicious Low Sodium Dinners You’ll Love

Low Sodium Shepherd’s Pie Recipe (No Salt Added)

Low Sodium Beef Stew Recipe

No Salt Steak Recipe

Low Sodium Peanut Noodles Recipe

Low Sodium Pinto Beans Recipe

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Get the Same Ingredients for this Ricotta with Whole Milk

As always, if you make this low sodium cheese recipe be sure to leave me a comment, rate this recipe, and tag us @lowsorecipes on Instagram so we can feature you.  We love seeing all your photos of our recipes!

Let’s keep in touch – don’t forget to follow over on Instagram, Twitter, & my Youtube channel– I’d love to connect with you there! 

low sodium cheese without salt healthy homemade cheese recipe no salt added cheese

Low Sodium Ricotta Cheese

Low 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.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner
Cuisine American, Italian
Servings 8
Calories 147 kcal

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.

Notes

Save Money on Low Sodium Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell produce & pantry staples at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! 
Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!

Nutrition

Calories: 147kcalCarbohydrates: 11gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 93mgPotassium: 368mgSugar: 12gVitamin A: 395IUVitamin C: 0.03mgCalcium: 300mgIron: 0.03mg
Keyword cheese without salt, heart healthy cheese, low salt cheese, low sodium cheese, low sodium ricotta cheese, no salt added cheese, no salt cheese
Tried this recipe?Let us know how it was! Please comment and leave a review.

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.

 

Posted in 30 Minutes or Less, American Recipes, Appetizer Recipes, Christmas, Dinner Recipes, Gluten Free Recipes, High in Protein, Italian Recipes, Low Sodium Recipes, Vegetarian Recipes

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