Homemade Ricotta Cheese

Homemade Ricotta Cheese

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Ever wondered if you could make one of those expensive cheese at home? I have always wanted to make some dairy derivative products at home but never ventured that way. Recently, I came across this method for homemade Ricotta Cheese recipe that can be made in minutes.

It needs some preparatory time. Make sure to refrigerate the Ricotta Cheese after it is prepared. Use all precautions that you would otherwise use with other Dairy and dairy derivatives products. Homemade Ricotta Cheese can be an accompaniment with a wide variety of items like Strawberries, slices of bread, crackers, and pretzels due to its distinct taste.

Homemade Ricotta Cheese

Homemade Ricotta Cheese

Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine Italian
Servings 250 grams


  • Muslin or Cheesecloth


  • ½ litre Whole milk
  • 2 tbsp Lemon juice
  • 1 tsp Salt or as per taste


  • Pour the milk into pot and set it over medium heat. Let it warm gradually and when it gets foamy and start to boil, remove it from heat.
  • Pour in the lemon juice and season with salt. Stir gently to combine.
  • Allow the milk to sit idle for 10 minutes, undisturbed. By this time, the milk should have separated into clumpy, milky white curds and yellow-colored, thin, watery whey. Check it by dipping your slotted spoon into it. If there is more milk which has not separated, add another spoon of lemon juice and wait a few more minutes.
  • Line a strainer with muslin or cheese cloth and place it over a bowl. Scoop out the big curds with a laddle and transfer it to the strainer. Gently pour the remaining curds and the whey over the strainer.
  • Tip:
    It helps to prevent splashing and making a mess as you pour, if you take out the big cur parts first.
  • Allow the Ricotta to sit and drain for 60 minutes.
  • Tip:
    If the Ricotta becomes too dry for your liking, feel free to stir some of the whey back in before using or storing it.
  • Serve the Fresh Ricotta with some crackers. Or, refrigerate it in an airtight container for up to a week.


Please Note:
tsp = teaspoon
Ricotta Cheese
Keyword Cheese, Italian, Ricotta

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