Homemade ricotta

  • 10 mins preparation
  • 5 mins cooking
  • Makes 400 Gram
  • Print


Homemade ricotta
  • 2 litre full-cream milk
  • 1/3 cup cream
  • 1/3 cup white vinegar or lemon juice,
  • salt, to taste
  • 2 tablespoon parsley, mint or chives, finely chopped
  • lavash, to serve (optional)


Homemade ricotta
  • 1
    In a large saucepan, combine milk and cream and place over a low heat. Insert thermometer into mixture and heat to 90°C. Do not allow to boil.
  • 2
    Add vinegar or lemon juice and stir twice to combine (over-mixing results in tough ricotta).
  • 3
    Remove from heat. Cover with a clean tea towel and set aside 10-15 minutes, until mixture separates into firm white curd and clear-yellow liquid whey.
  • 4
    Line a sieve with fine muslin and place over a large bowl or sink. Gently spoon curd mixture into sieve, draining off whey.
  • 5
    Gather corners of cloth together. Tie with kitchen string. Place in sieve or hang in fridge 1-2 hours (see tip) to drain excess whey.
  • 6
    To serve, add salt and herbs to ricotta to taste.


To hang ricotta, tie the cloth bag to the handle of a wooden spoon and suspend over a large pot or bowl. Leftover liquid whey is full of nutrients. Add to homemade bread, scones, or even use as pet food.

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