How To Make Homemade Ricotta Cheese


Step 1Add milk to a large saucepan over low to medium heat. Let it gradually heat to around 95 °C/ 200 °F. If you don’t have a thermometer, this will be after small bubbles start to appear on the surface and it gets a little foamy, but just before it starts to boil.

Step 2Remove from heat and add the lemon juice and stir through. Allow to sit for 10 minutes to allow the curds and whey to separate.

Step 3To strain the cheese, put a cloth over a fine sieve (I use a nut milk bag to do this, however you could use cheesecloth or a clean tea towel), with a bowl or container below to catch the whey.

Step 4Gently scoop out the bigger curds, and then pour the remaining liquid through the cloth/strainer.

Step 5Bundle up the curds within the cloth and allow to sit over a bowl for up to an hour depending on how solid you would it ...
... A shorter resting time will produce softer curds with more liquid, a longer resting time will produce more firm ricotta.
The ricotta can now be used, or stored in the fridge for 4 to 5 days.