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Homemade Ricotta Cheese - easy and delicious - takes less than an hour to make

Homemade Ricotta Cheese

I used organic pasteurized homogenized milk. Do not use ultra-pasteurized milk. Fresh ricotta should keep up to 2 weeks in the refrigerator, or it may be frozen. This yields about 1 1/2 pounds of ricotta, depending on the milk you use.

Course Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 292 kcal


  • 1 gallon organic whole milk do not use ultra-pasteurized
  • 2/3 cup organic apple cider vinegar or fresh lemon juice
  • sea salt to taste

Equipment and Materials

  • large stockpot
  • thermometer
  • slotted skimmer or ladle
  • butter muslin
  • colander


  1. Pour milk into large pot. Heat on medium until temperature reaches 190-195  degrees fahrenheit, stirring often to avoid scorching at bottom of pot.

  2. Gradually pour vinegar into hot milk, stirring gently until all vinegar is stirred in. Cover and let sit for 5 minutes until curds and whey separate.

  3. Place a single layer of butter muslin in colander. Use slotted skimmer to transfer curds to muslin lined colander. Let curds drain for 5 minutes or longer, depending on how firm you like your ricotta cheese. Season with a little salt and toss to distribute salt.

Nutrition Facts
Homemade Ricotta Cheese
Amount Per Serving
Calories 292 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 47mg16%
Sodium 203mg9%
Potassium 624mg18%
Carbohydrates 22g7%
Sugar 23g26%
Protein 14g28%
Vitamin A 765IU15%
Calcium 536mg54%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.