Best Homemade Lactose Free Ricotta Cheese Recipes

Have you ever been craving a creamy, dreamy ricotta cheese? Well, I’ve found a way to make homemade ricotta, if not more, completely lactose-free and not so tasty. There are no flashy equipment or strange materials. Just two simple ingredients that can be easily found in your local supermarket.

What is the difference between lactose intolerance and dairy intolerance?

Lactose intolerance is a problem in the digestive system that the body does not produce enough lactase enzymes, which are necessary to break down lactose. This is the natural sugar found in milk.

When people with lactose intolerant eating or drinking foods containing lactose, they can develop bloating, gas, stomach cramps, or diarrhea.

Dairy intolerance is a broader term and can include lactose intolerance, but it can also refer to the sensitivity of dairy products such as casein and whey to proteins.

People with dairy tolerances may have symptoms such as skin problems, headaches, sinus congestion, and digestive problems, even if the dairy product does not contain lactose.

Therefore, lactose-free dairy products (like this homemade ricotta) can work for people with lactose intolerance, but may not be suitable for people with total dairy intolerance or allergies.

Lactose intolerance and dairy ricotta

I grew up in Sicilian Italian, enjoying all the dairy cheeses, including ricotta, fresh milk, yogurt, mozzarella, burrata, heavy cream, cream cheese.

Up until my 40s, I find myself getting a bit constipated after eating too many ricotta, yogurt or other cheeses in a day, so I began to realize I might have lactose intolerance.

I’ve had a few glasses of milk in a bowl of some grain and then my stomach is tired of being at school and finally put it together and summed up that I have a threshold of the amount of lactose I can enjoy every day without any serious consequences.

My daughter and youngest son discovered this in his teens, so they can choose more wisely when it comes to their favorite recipes with regular milk and other creamy cheeses.

What makes this homemade ricotta cheese so great

This recipe allows you to make ricotta cheese without lactose. This means you can enjoy a creamy texture without any stomach problems. Plus, freshening it at home means it tastes much better than the store-bought version.

Super simple ingredients. No gorgeous cheese cultures or additives are required here. It includes milk, lemon juice and vinegar, and salts. It’s like magic happens in your pot, turning simple milk into creamy goodness.

A versatile cheese that is difficult to beat. Use sugar-free honey and fruit and flavorful sugar-free honey and deliciousness in Keto Lasania, or spread it over a crusty, low-carb keto bread. This lactose-free ricotta-style cheese recipe is a blank canvas for all cooking experiments.

Milk – half-gallon whole milk, lactose-free, your go-to for its rich, creamy texture. To make this lactose-free ricotta, use whole milk that does not contain lactose. It works perfectly to truly keep this recipe lactose free without compromising the taste.

However, I tested this 2% reduced fat lactose-free milk and it was just as tasty. This is the version I shared below to perfectly fit my middle-aged macros.

Acid (lemon juice or vinegar) – Lemon juice is perfect for mild, unique tangs and freshness, but white vinegar also works, especially if you want a slightly sharper flavor. I’ve never tried it, but lime juice might work too. Both help the milk to be gently bound and form their lovely curds.

Sea Salt-Salt is a must to bring out the flavor of a simple lactose-free ricotta recipe. Sea salt or kosher salt is best.

Store-purchased part-scheme ricotta

Yes, you can buy part scheme ricotta or whole milk ricotta at most supermarkets, but I believe you’ve found lactose-free ricotta cheese and have seen it everywhere. Also, the store you purchase usually contains materials such as gums and stabilizers.

There are many brands that make dairy-free ricotta, but in many cases, almond ricotta cheese may contain nuts and almond milk, which is not useful for people with nuts allergies on wood like their son.

I’ve also seen other brands with vegan ricotta cheese, but for me I don’t like all the additives used and vegan alternatives.

Homemade lactose-free ricotta cheese

If you’re not able to find part-scheme lactose-free ricotta in the store as you’ve never seen it in a local market, making your own lactose-free ricotta is your best option.

Homemade may take a little more per cup, but:

You will be a clean, additive-free, lactose-free cheese that controls fat, flavor and freshness.

Chef Tips

#1 Use fresh, high quality milk. The better the milk, the more this recipe will keep things simple and the milk flavor really shines, so your ricotta will be creamy and tasty.

#2 Don’t hurry up with the curd process. After adding the acid, keep the milk out of the way for at least 15-20 minutes, ensuring that curds form properly. It’s like it’s like it happens slowly, not rushing over magic.

#3 Drain with caution. Do not rinse. Use a thin mesh strainer lined with a layer of cheesecloth and a clean kitchen towel, and drain the tofu until it reaches the desired consistency.

Do not push or squeeze. Increases moisture for creamy ricotta.

#4 Save whey. The remaining acidic liquid is not just bottles. It is packed with lots of nutrients and can be used to exchange water in smoothies, soups, or dough.

#5 After drainage season. Once drained, gently stir in salt to keep the fresh ricotta flavor in balance without overcurdling it.

If you want a more classic creamy finish than #6, use whole milk or add a touch of cream after draining (the options are gorgeous).

Served with homemade lactose-free ricotta cheese

Fresh fruit
Combine ricotta with berry or sliced ​​peaches to add a juicy, sweet dimension to complement the creamy cheese.

Grilled vegetables
The mild flavor of the ricotta balances delicious dishes with smoky grilled vegetables such as zucchini, eggplant and peppers.

salad
Spoon drop over fresh greens to add creaminess and luxury to a simple salad.

Troubleshooting common issues in this recipe

The ricotta is too wet
Allow the curd to drain for a sufficient amount of time to remove any excess whey. If it is still watery, drain it longer or gently press the cheesecloth to remove more liquid.

The card is not formed properly
Make sure your milk is fresh and not super patient. Also, make sure to add enough acid and allow the mixture to sit uninterrupted for 10-15 minutes.

Ricotta is a particle
Overheating or stirring too much can destroy the curd. If necessary, keep the heat moderate and stir gently.

Whey is not clear
If the whey appears to be cloudy or milky, the card may not have been completely separated. Next time try increasing the amount of acid slightly.

Bitter aftertaste
Too much vinegar and lemon juice can cause bitterness. Start with less acid and gradually add while monitoring the formation of tofu.

Freezing and storing leftovers

frozen:
Ricotta doesn’t freeze completely as the texture can crush a bit of particles after thawing. If it freezes, scoop it into an airtight container and use it within two months. Thaw in the fridge and gently stir before use.

storage:
Store ricotta in an airtight container in the fridge for up to 3 days. It’s the best, but if it separates slightly, stir together before serving.

What to do with the rest of the whey?

Do not throw away any remaining liquid whey after draining the ricotta cheese. Frozen into ice cube molds and store in a ziplock bag with the date.

Next, each time you make a smoothie, add 1-2 frozen cubes to the blender and add additional protein to the blender smoothie.

Homemade Popping Candies – A blend of whey and frozen berries, lemon and monk fruit for high protein freeze treatment.

Gelatting Mine – Use whey instead of water in your homemade sugar-free gelatin snack.

Chiapuri – Replace nut milk with chia pudding for whey. For the chocolate version, mix cocoa powder and stevia.

Homemade electrolyte drinks – Whey is combined with lemon juice, sea salt and stevia for a natural refill drink.

Hot Protein Rice – Warm whey with “latte” sweeteners, rich in cinnamon, vanilla and cozy protein.

Why is this so high protein and so low carbohydrates?

Most store-bought ricotta is made from a mixture of whole milk or milk + cream, which increases the fat content significantly.

I used 2% milk with medium fat and lactose-free. Store-bought use whole milk or add cream to make it fat and low protein levels.

Store-bought ricotta is often as follows:

It is concentrated with texture creams filled with gums and stabilizers, bringing out fat and calories while also increasing protein content.

The homemade version is as follows:

2% milk pure fancy cream not added no filler

Results: Real protein per bite, less fat per serving.

In our homemade batch:

Keep most of the protein-rich cards that don’t drain or rinse excessively

This means that the final product is more protein-denser than ricotta bought in storage.

Delicious recipes using ricotta cheese

Coffee ricotta mousse

Almond Ricotta Cake

Keto Rasania

Homemade lactose-free ricotta cheese