Homemade Ricotta

We love ricotta on chicken parm, in lasagne, with honey, with veggies. The homemade version is better than anything store-bought, and you probably have all the ingredients in your fridge already!!



  • ½ gallon of whole milk
  • ½ teaspoon of citric acid
  • 2 teaspoons salt


  • Place the milk, citric acid, and salt into a large pot, and heat the mixture to 195°F, stirring constantly to avoid burning and sticking. If the milk begins to boil over, lower the heat.
  • When the curd starts to form and separate from the whey, take the mixture off the heat and let rest for 10 minutes.
  • Line a strainer with damp cheesecloth. Carefully pour the mixture over the cheesecloth, gather up the ends and tie them, letting the curds form into a ball.
  • Hang bundle for about an hour to let the curds stick to each other.
  • Enjoy or refrigerate. Fresh ricotta can be stored for up to a week in the refrigerator.

Yields about 1½ cups. 15 minutes active time, 75 minutes total time.

Featured collection