Ricotta-Style Cheese from Rennet Tablets and Whole Milk
A fresh, creamy ricotta-style cheese made using junket rennet tablets for a smooth texture and mild flavor, perfect for spreads or pasta fillings. This general-inspired vegetarian (vegetarian) ready in about 15 minutes pairs gallon whole milk, tablets junket rennet tablets, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 gallon whole milk
- 3 tablets junket rennet tablets
- 2 tbsp lemon juice
- 1 tsp salt
- 1/4 cup cold water
Instructions
- Step 1: Warm 1 gallon of whole milk in a large pot over low heat until it reaches 90°F, stirring occasionally to avoid burning.
- Step 2: Crush 3 junket rennet tablets into a fine powder and dissolve them in 1/4 cup cold water.
- Step 3: Stir the dissolved rennet tablets gently into the warmed milk for 30 seconds to mix thoroughly.
- Step 4: Add 2 tbsp fresh lemon juice and 1 tsp salt to the milk and stir gently for 10 seconds; let the mixture rest undisturbed for 30 minutes until curds form.
- Step 5: Using a slotted spoon, gently transfer the curds into a cheesecloth-lined colander and let drain over a bowl for 1 hour at room temperature.
- Step 6: Transfer the drained curds to a bowl and refrigerate for at least 2 hours before serving; ricotta-style cheese will have a soft, spreadable texture perfect for cooking or fresh eating.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ricotta-Style Cheese from Rennet Tablets and Whole Milk take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ricotta-Style Cheese from Rennet Tablets and Whole Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep gallon whole milk from drying out.
Can I substitute ingredients in Ricotta-Style Cheese from Rennet Tablets and Whole Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ricotta-Style Cheese from Rennet Tablets and Whole Milk for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ricotta-Style Cheese from Rennet Tablets and Whole Milk vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
