Homemade Ricotta

How to make ricotta

2 years ago I would never have thought of making my own ricotta. I would have purchased it unthinkingly from the supermarket.  2 years ago I also wouldn’t have thought twice about purchasing delicious biscuits and cakes, bread, pasta and pastry.  Now days, with the exception of puff pastry, I make those things instead of purchasing them from a store.  It’s funny to think how much things have changed in that respect.  I used to think making such things at home was too complicated or involved too much effort, but now making them at home brings a great sense of satisfaction and achievement.

Now our pantry stocks all the basic ingredients to make the essentials I used to purchase at the supermarket.  And you know what? Despite the fact I am constantly cooking and baking, our grocery bills have gone down, not up as you would expect.  How great is that?

Making your own ricotta is surprisingly easy.  All you need is a few basic ingredients – milk, cream, salt and lemon juice – and a little bit of time.  It’s that simple!  Better still, you can make it when you need it, all you need to do is plan an hour or two in advance.

Are you surprised with how easy it is to make pantry essentials at home? Have you made your own ricotta before?

By the way, do you have your entry in for the 7 piece Scanpan Knife Set giveaway valued at $160?  Head on over to enter here.

How to make ricottaMaking ricotta

Homemade Ricotta
Prep time
Cook time
Total time
Recipe adapted from Epicurious.com. Makes roughly 250g of ricotta.
  • 1 litre (quart) of skim milk
  • ⅔ cup of cream
  • ¼ teaspoon of salt
  • 1½ tablespoons of freshly squeezed lemon juice or vinegar
  1. Place a fine mesh sieve over a large bowl and line with fine weave cheesecloth or paper towel.
  2. Place the milk, cream and salt in a saucepan over a medium high heat and stir occasionally as you bring it to a boil.
  3. Add the lemon juice or vinegar and reduce heat to low and simmer for 2 minutes until the mixture curdles.
  4. Strain the mixture through the sieve and leave to drain for an hour before using or refrigerating in a sealed container for 2 to 3 days.
Note I only had skim milk on hand, which is why I upped the cream quantity from the original recipe which called for ½ cup.

Rhubarb, Strawberry and Ricotta Tart
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  1. anh September 28, 2011  8:26 am Reply

    Excellent! I made ricotta at home, too! :)

  2. Lisa H. September 28, 2011  11:01 am Reply

    Fantastic... I will definitely favourite this. :D

  3. Sneh | Cook Republic September 28, 2011  2:34 pm Reply

    I make this so much, it is ridiculous. Two bowls of fresh ricotta battling it out in the fridge at any given time. Your photos are lovely!

    • delicieux September 28, 2011  3:57 pm Reply

      Thanks Sneh :D It's amazing how simple things like this are to make. I love that you can control the flavour and texture too.

  4. Tanvi@SinfullySpicy September 28, 2011  2:42 pm Reply

    Love fresh cheese..ricotta making is so similar to how we make paneer (indian cheese)..quick & easy!

  5. gourmetgetaways September 28, 2011  3:23 pm Reply

    I always make my own ricotta, it tastes so much better and it is so simple and cheap. I just used the full cream UHT milk which I always keep in the pantry for emergencies. Love your pictures, they make me want to run off to the kitchen now. Thanks

  6. Nic@diningwithastud September 29, 2011  8:12 am Reply

    Well done! Its really rewarding making somethign you would just generally buy at the supermarket. Your ricotta look so creamy :)

  7. Lisa @ Tarte du Jour September 29, 2011  8:57 am Reply

    Looks delicious! I went to a goat cheese making class last spring and now I'm hooked!

  8. thelittleloaf September 29, 2011  7:16 pm Reply

    I'm exactly the same! Since starting to make my own bread about a year ago, I've started to think that homemade is pretty much always best. Recently I bought a fantastic book with recipes for butter and cheese, but have yet to get around to trying them out. This post has inspired me to give it a go, thank you :-)

    • delicieux September 30, 2011  11:55 am Reply

      Can't wait to see what you come up with :D

  9. Kathryn May 24, 2012  4:53 am Reply

    I normally find store bought ricotta so bland and I'm really excited to try this!


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