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Whole milk ricotta cheese in a bowl.

How To Make Whole Milk Ricotta At Home

Harriet
Easy homemade ricotta cheese recipe, use this for cooking many different recipes including a variety of dinner recipes, dessert and snacks. This recipe makes about 350 grams of fresh ricotta cheese.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Cuisine Western
Servings 4 - 87 gram serves
Calories 312 kcal

Equipment

  • Large deep pot
  • Large double layer of muslin cloth
  • Sieve or colander

Ingredients
  

  • 2 liters (8 cups) Milk
  • 1 ½ teaspoons Salt
  • 10 tablespoons White Vinegar

Instructions
 

  • Place the milk and salt into a large saucepan, heat the milk over a medium to high flame until it just comes to the boil. Stir the milk from time to time to prevent it from scorching to the bottom of the pot.
    Note: You don’t want the milk to come to a complete boil, just to the point where the milk froths and bubbles start to appear on the sides of the pan.
    Whole milk ricotta cheese - warming the milk
  • Remove from the heat, stir in 5 tablespoons of vinegar into the milk, and leave for a few seconds.
  • Add another 5 to 6 tablespoons of vinegar, stir and mix well. The milk should separate, and curds and whey will form. Let this sit in the pot for 5 minutes.
    Adding vinegar to milk for ricotta cheese.
  • Prepare a sieve lined with a double layer of cheese cloth (or muslin), place this over a large bowl if you want to keep the whey or, drain directly over the sink if you don’t want to keep the whey.
  • Pour the heated milk mixture into the lined sieve and allow to sit in the sieve for another 5 minutes.
  • Next, tie the ends of the cheese cloth together and allow the ricotta cheese to hang and drain for about 5 – 10 minutes.
    Note: This can be done by tying the cheese cloth around a large wooden spoon and suspended it from the top of a deep large pot, or just tie the cloth to the kitchen tap.
    Draining ricotta cheese.
  • Remove the ricotta cheese from the cloth and transfer to a bowl, use the back of a spoon to press it down, allow it to cool, cover and store in the fridge.
    Homemade ricotta cheese in a bowl.
  • Ricotta can be kept for up to one week in the fridge or it can be frozen.

Nutrition

Serving: 1- 87 gram serveCalories: 312kcalCarbohydrates: 24gProtein: 16gFat: 16gSaturated Fat: 9gCholesterol: 50mgSodium: 1088mgPotassium: 660mgSugar: 25gVitamin A: 810IUCalcium: 565mgIron: 1mg
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