Homemade Ricotta , Millie's

Millie Johnson


I made this cheese using the whey (liquid) that was leftover from making mozarella. I use milk from my dairy goat for my cheesemaking , but you can use whole milk from the grocery store. Do not use low fat or skim milk.

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★★★★★ 3 votes
1 1/2 - 2 cups
5 Min
25 Min
Stove Top


3 qt
1 c
whole milk
1/8 c
apple cider vinegar
3/4 tsp
kosher salt *do not use salt with iodine*
linen or fine mesh cheese cloth


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1Make sure your whey is room temperature. Into large pot pour whey and whole milk.

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2On medium, heat until temperature reaches 198*F. This will take about 30 minutes (15-20 min. longer if your whey is cold). keep liquid stirred.

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3Once it has reached temperature remove from heat and add the apple cider vinegar, stirring constantly while you do so.

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4Skim off foam and stir for a couple of minutes.

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5You will see the small curds forming.

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6Line a colander with linen and put this in the sink. Pour liquid in this to strain/drain.

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7Move curds around a little with spatula.

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8Let sit for a minute or two to drain, then pick up corners of cloth and move curds to the center.

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9Tie with a string and squeeze alittle liquid out. Hang over a pot or bowl to drain 1 - 2 hours. Check after 1 hour to see if is the texture you want.

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10Dump into bowl.

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11Break up curds. Add salt and mix gently . If you want, you can add your favorite herbs.

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12Use right away or put into a container and refrigerate.

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13This will keep for 1 week so date your container.

NOTE: if you want a creamier texture mix 1-2 tsp. cream into cheese.

About this Recipe

Main Ingredient: Dairy
Regional Style: Italian
Dietary Needs: Vegetarian, Gluten-Free
Other Tag: Healthy
Hashtags: #cheese, #ricotta, #handmade