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Homemade Ricotta Cheese

Updated: May 13, 2022

Being at home a lot means using whatever I have at home to make the most out of it. In this case, whole milk! I've been baking quite a bit, making custards and breads, but seemingly I have an endless amount of milk.

Then I had a craving of cheese and crackers - unfortunately I didn't have cheese, and I was very disappointed looking into the fridge. Yet I found a carton of milk that was closing in on its best-before date. Then I thought that I could just make my own!

It seemed quite daunting at first, but then it turned out to be quite easy!

I did my research and adjusted to my liking - after adding the acid to the milk, in this case a combination of lemon and vinegar, the milk then curdles which is then your ricotta! You can drain it to remove all the liquid, or if you're like me, you can keep it quite creamy! I also like that you can add seasonings, and herbs into the ricotta itself to make for a more flavourful cheese!

Homemade Ricotta

A creamy homemade ricotta cheese using whole milk and lemon juice. Delicious on crackers and bread, or used in pastas like lasagna and to add a touch of creaminess to salads!

Category: All-Season, Appetizer, Sides

Prep Time: 5 min. Cook Time: 25 min. Difficulty: Easy

Yeild: 1 cup

Servings: 4 (1/4 cup each)

*Special equipment needed:

Cheese cloth


Digital Thermometer


4 cups whole milk

2 tbsp distilled vinegar

2 tbsp lemon juice

½ tsp salt


1. Set bowl aside with a sieve and cheesecloth. 2. Heat milk to 185°. Remove from heat and stir in vinegar, lemon juice, and salt. 3. Leave undisturbed for 10-15 minutes to allow curds to form. Stir to separate curds and mix, then pour into bowl with cheesecloth and let drain for 15min. 4. Transfer to bowl and chill until ready to use. 5. Drizzle with olive oil and sprinkle with herbs before serving.


Drain cheese for an additional 15-20 minutes for a firmer cheese.

After draining, mix in minced garlic, chilli flakes, and your choice of herbs to flavour your cheese.


A single serving of homemade ricotta cheese has 150 calories.

Read through the nutrition label for a snapshot of this recipe's nutritional profile. If the label lists less than 5 percent daily value for a nutrient it is considered low, while 20 percent or more is high. In general, you want to limit saturated fat, cholesterol, and sodium, and get enough fiber, vitamins, and minerals.

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Welcome to Kitchen Ventures! 

I'm Adrienne, and I'm a food and prop stylist, recipe developer & tester, cake artist, and food & lifestyle writer and blogger.


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