How To Make Ricotta

Updated: Mar 15, 2020

It has been my desire to make cheese at my home kitchen. I even have a cheese recipe book. But I know that the humidity in my kitchen or the place I reside makes it rather difficult to make cheese. So, I got really excited when I discovered this simple recipe to make ricotta.

Ever since I started making ricotta at home, I never go back to those store-bought ones. This has a better texture. Most importantly, you can choose however you like your ricotta to be. You can have it at the 20th min stage when the ricotta is still grainy. Or, you can have a creamier and smooth texture after an hour of hanging. I find that it is about time to have a separate post on homemade ricotta. I really hope you will give this recipe a try.


(Make 2 Cups)

  • Good Quality Whole Milk, 4 Cups

  • Good Quality Cream, 3/4 Cup

  • Sea Salt, 1/2 TSP

  • Fresh Lemon Juice, 1/8 Cup


  • Thermometer

  • Cheesecloth

  • Sauce Pot


  1. In a sauce pot over medium heat, add milk, cream and salt.

  2. Stir to combine well.

  3. Once the temperature of the milk mixture reaches 90 degree celsius or 195 fahrenheit, add in lemon juice.

  4. Stir to combine well.

  5. Remove from heat and let the mixture sit for 5 mins.

  6. The milk solids will start to separate from the whey.

  7. Transfer the mixture to a strainer lined with cheesecloth.

  8. Let It drain off excess whey liquid for 20 mins.

  9. You can use ricotta at this stage for a grainy texture.

  10. Or tie the cheesecloth + cheese and hang to drain off more excess liquid for at least an hr if you want a creamier and smooth texture.

  11. Transfer to a sterilized container and keep in the fridge until ready to use.

  12. *The ricotta cheese can be kept in the fridge for up to 3 days.*

  13. You can serve ricotta on a slice of toasted rye bread. I like to top it off with a drizzle of Alce Nero's organic extra virgin olive oil, a pinch of nori flakes and shichimi togarashi (Japanese 7 peppers).

#ricotta #cheese

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