Ricotta, homemade recipe
Prep time
Cook time
Total time
So easy to make and useful to have in the fridge, this homemade ricotta is worth a few minutes experimenting and whipping up! You will need: a non-reactive pan (stainless steel) a deep ceramic or non-reactive bowl 1 large piece of cheesecloth or muslin wooden spoon to hang draining cheese
Recipe type: Dairy
Cuisine: Italian
  • Makes a shop-bought regular tub amount; near on 300g or so.
  • 1 litre of whole milk
  • 1 tsp sea salt
  • 3 tbsps freshly-squeezed lemon juice
  1. In a large, heavy-based, non-reactive pan, gently heat the milk and salt to steaming point (just before boiling). Stir every so often to ensure milk is not burning (shouldn’t if your pan is thick based).
  2. Remove from the heat, and add the lemon juice in a stream stirring as you go. The milk will curdle almost immediately. Stir once or twice, then leave to settle, undisturbed, for around 5 minutes.
  3. Meanwhile, arrange the cloth in a large sieve or colander leaving enough overhang so you can tie the ends over the handle of the spoon. Now, pour the milk curd carefully into the cloth and tie the corners securely over the spoon handle resting over the ceramic basin. Leave to drain for around 45 minutes until no more whey is dripping out of the cloth.
  4. Your cheese is ready to eat! Best made fresh to use that day, but sealed it will keep a day more in the fridge.
Recipe by The Red Bistro at https://theredbistro.com/2012/11/28/ricotta-cheese-homemade/