Make Whole Milk Ricotta at Home

Traditional ricotta is made from leftover whey mixed with a portion of milk, which is then acidified and recooked. However, this recipe uses just the milk instead. It's more convenient, and is richer and creamier in texture and flavour. It's great to serve on your cheese platter, to cook meals or bake with, or to just spread on some toast with a drizzle of honey. I'm getting hungry just thinking about it!

I've been making my own cheeses at home for about 5 years now, and learning to make Whole Milk Ricotta was the very first. I was actually quite surprised to see just how easy it was to do, and it puts a smile on my face to share what I know with you.

Follow the recipe below, or watch this rather, let's say cheesy, video that I made during lockdown last year. Enjoy!

Ingredients

- 2 Litres Unhomogenised Milk

- 1/4 Cup White Vinegar or Lemon Juice

- 1 tsp Non-iodised Salt

(Makes approximately 350gm. Store in fridge in a container for up to a week).

Equipment

- Large Pot

- Wooden Spoon

- Draining Spoon

- Thermometer

- Ricotta Basket with Draining Container

Step 1.

On a low heat, pour the milk into a pot and add the salt. Start stirring.

Step 2.

Stirring constantly, heat the milk up to 90-95 °C (or about 200°F).

Step 3.

Take the pot off the heat and add the vinegar or lemon juice. Gently stir until the milk starts to curdle. Leave to cool for approximately 20 minutes.

Step 4.

Gently ladle the curd into the ricotta basket.

Step 5.

Empty the draining container and continue draining the whey for approximately 30 minutes.

Discard the whey.

Step 6.

Serve straight away, or store in the fridge for up to a week.

*Ricotta basket with draining container can be bought from your local artisan cheesemaking specialist.