Ricotta By Fromaggio

Ricotta is a favorite component of many Italian desserts, such as cheesecakes and cannoli. It can be be eaten straight or mixed with condiments such as sugar, cinnamon, strawberries, or chocolate shavings, and served as a dessert. Ricotta is also commonly used in savory dishes, including pasta, calzone, pizza, lasagne, and ravioli. Enjoy this super quick and simple recipe!
Difficulty level: beginner
Type of milk: cow
Cheese style: fresh-soft
Cheese type: ricotta


  • TartMate Citric Acid
  • Salt for Cheesemaking

TartMate Citric Acid


Salt for Cheesemaking



1. Instructions
Please insert the plastic drainer into the heating pot. Then add the hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Ingredients
Please add:
3 l of Whey
Tip: Add 3 liters (0.78 gallons) of whey or milk. Note that if you use whey, it won't work well, or at all, if it's whey from soft acidic cheeses such as mozzarella made with citric acid, paneer, or queso fresco.
3. Mix
Time: 00:30:00
Temperature: 90 °C
Speed: 50 RPM
4. +Ingredients
Please add:
5 g of Fromaggio TartMate Citric Acid
Tip: Mix 2.5 grams of Citric Acid in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
5. Instructions
Add 1/2 of the cup of citric acid.
6. Mix
Time: 00:02:00
Temperature: OFF
Speed: 150 RPM
7. Instructions
add the other 1/4 of the cup
8. Mix
Time: 00:02:00
Temperature: OFF
Speed: 100 RPM
9. Instructions
Add remaining 1/4 cup of the citric acid.
10. Mix
Time: 00:00:10
Temperature: OFF
Speed: 30 RPM
11. Heat
Time: 00:12:00
Temperature: OFF
Speed: OFF
12. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 00:15:00
13. +Ingredients
Please add:
2 g of Fromaggio Salt for Cheesemaking
14. Instructions
Transfer the Ricotta into a container and refrigerate
15. Instructions