Easy and delicious homemade ricotta cheese

    1 hour 20 min

    A lovely creamy cheese which is very easy to make! Even my sister who refused to eat the cheese at first turned out to love it! This is a recipe I have made time and time again, a fail-safe in our household. To cheese or not to cheese...that is never the question!

    10 people made this

    Serves: 6 

    • 2L whole milk
    • 80ml lemon juice
    • 1 teaspoon salt (optional)

    Prep:20min  ›  Cook:10min  ›  Extra time:50min resting  ›  Ready in:1hr20min 

    1. Pour the milk into a pot, placing it on the stove. Warm the milk until just before the boiling point, around 90 degrees C.
    2. Turning off the stove (and removing from the element if you are using an electric stove), add your lemon juice, carefully stirring it in. This is where is starts to go a bit nasty. The lemon juice curdles the milk, helping you make your curds and whey!
    3. While your milk is, well, souring, take a large bowl, place a strainer over it (there should be plenty of space between the bottom of the bowl and the strainer) and then place a cheese cloth over that.
    4. Use a slotted spoon to check that your milk has finished separating into white lumps (curds) and a yellowish liquid (your whey). When this is done, about 10 to 50 minutes, carefully pour it into the cheese cloth. Mine took about 15 minutes to fully drain, leaving me with a nice, creamy cheese. As soon as you are happy with the consistency you can enjoy your fresh cheese!

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    Reviews in English (3)


    wow I didn't know it was this easy  -  13 Apr 2016


    Such a simple, basic recipe. No need for the added fat of heavy cream some recipes call for. Resist the urge to turn the heat up. And when you are done, don't throw the whey away. There are lots of uses for whey. Just google.  -  06 Apr 2018  (Review from Allrecipes US | Canada)


    This recipe renders a soft and supple fresh cheese- unlike the low moisture version found in American grocery stores. It is like the ricotta I used to buy directly from the local farmer in Sicily. It has a slight hint of lemon and soft yet grainy texture. This recipe works wonderfully with goat's milk or even sheep's milk. I was taught to only use a wooden spoon with ricotta or even better, a twig from a lemon tree. Thank you for the recipe.  -  02 Jun 2017  (Review from Allrecipes US | Canada)