Homemade Ricotta Recipe

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It may seem intimidating, but making your own fresh cheese at home is fun and easy. Ricotta is a fantastic cheese to start with because – as you will see in this recipe – you can make it in under an hour and enjoy it immediately; instant gratification meet the Slow Food Movement.


  • 1/2 gallon whole milk
  • 1/2 teaspoon citric acid
  • salt
  • medium saucepan
  • cheesecloth
  • slotted spoon
  • bowl



  1. On medium heat, warm milk up to 200°F, stirring frequently to prevent the milk from curdling.
  2. Once milk has reached 200°F, remove from heat, and add citric acid.
  3. Let sit for 10 minutes.
  4. Stir with slotted spoon to further separate the curds from the whey.
  5. Placing cheesecloth over a bowl, pour the milk into the cheesecloth, and strain the whey from the curds.
  6. Drain or squeeze cheesecloth until only ricotta remains, then transfer cheese to a container.
  7. Don’t toss your whey! Whey is valuable; find out how to reuse it here.
  8. Add salt to taste, and voila! You’ve made cheese at home!


Written by laureneatyourvegetables

April 17, 2016 at 12:51 pm

Posted in Uncategorized

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