homemade ricotta

Blog Homemade Ricotta
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  • 2l full cream milk
  • 1/3 cup lemon juice (plus one extra squeeze)
  • 1/2 teaspoon saltricotta-2


  1. In a large pot, slowly heat milk. Let it start to foam and remove from heat once it starts to boil (be careful not to let it boil over)
  2. Add the lemon juice and salt to milk and gently stir
  3. Let the milk mixture sit for 10 minutes. The milk should separate into clumps white curds and thin, watery, yellow-colored whey
  4. Give mixture a stir. If there is lost of un-separeted milk, add a little more lemon juice.
  5. Line a sieve/strainer with cheese cloth and place over large bowl
  6. Pour or scoop milk mixture into cheese cloth
  7. Allow to sit for 10 minutes
  8. The ricotta will be left in the cheese cloth


    Ricotta can be used straight away or store in fridge for up to a week
    There are so many yummy uses for ricotta; serve on fruit toast with a pinch of cinnamon and a drizzle of honey, make into lasagna, make ricotta pancakes


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