Home-made Ricotta


I had never made my own ricotta before. It turns out to be surprisingly easy and surprisingly tasty. It is even cheaper than buying ready-made ricotta. I found this recipe with Google, tried it and loved it! Since I wanted to use it for dessert, I decided to add some additional cream.


For approximately 1 cup (250 ml) ricotta

1 liter (4 cups) whole milk

2 Tbsp white vinegar (I used white wine vinegar since that is what I had)

pinch of salt

optional: 100 ml (3/8 cups) whipping cream



Put the milk (and the cream, if using) in a pot and heat over medium high heat, stirring, until very hot but not boiling. This is easiest by using an instant read thermometer, which should read 85C/185F when you are there.

Turn off the heat. Add the vinegar and salt.

Stir for 1 minute. Curds will start to form.


Cover with a clean dry cloth and let stand for 2 hours.


Pour the curdled milk in a sieve or colander lined with a clean wet dishcloth (or cheese cloth).


Let this stand for another 2 hours in the refrigerator.


Squeeze the ricotta into shape with the cloth and put it into a bowl or other shape. That’s all!

It will keep in the fridge for up to a week.

You can use the liquid that is left (the whey) to make a refreshing drink by adding some fruit juice (and some sugar if you like).



34 thoughts on “Home-made Ricotta

    1. Great! In southern Italy ricotta is often served as part of an antipasti spread, usually plain! I’d never thougt to eat supermarket ricotta plain, but what they serve there is really good just by itself!

      I told you about our kale situation (only in winter and only the tough stuff), so I won’t be making the recipe you mentioned 😦


    1. My first use was dessert: ricotta mixed with dessert wine (passito di pantelleria) and a bit of sugar, topped with crushed amaretti soaked in espresso. Outstanding!


  1. As a kid, I used to mix ricotta and sugar and eat it as dessert. I still do. And since I started making my own, I use ricotta much more often. It’s so easy and it doesn’t compare to rubbery, flavorless stuff sold in markets


    1. I haven’t tried mozzarella but I’m sure it’s not as easy as ricotta. For starters, I wouldn’t know where to get buffalo milk!
      What might be a good idea though, is to try finding a local producer. Eating fresh mozzarella on the day it is produced is out of this world and the texture is completely different after only a day. That fresh, cow’s mozzarella might even be better than buffalo’s that is not as fresh.
      And of course it pays off to gently warm the mozzarella (see my recent post on Caprese).


  2. I use this method all the time, but I know it as being paneer. I press it so a lot of liquid comes out. You can cut it into cubes and make great indian dishes with it. If you press them a few hours they are firm enough to put onto skillets after being marinated.
    I never did it with vinegar, but I use lemon juice or yoghurt.

    Liked by 1 person

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