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.


★★★★★ 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

How to Make Homemade Ricotta , Millie's


  1. Make sure your whey is room temperature. Into large pot pour whey and whole milk.
  2. On 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.
  3. Once it has reached temperature remove from heat and add the apple cider vinegar, stirring constantly while you do so.
  4. Skim off foam and stir for a couple of minutes.
  5. You will see the small curds forming.
  6. Line a colander with linen and put this in the sink. Pour liquid in this to strain/drain.
  7. Move curds around a little with spatula.
  8. Let sit for a minute or two to drain, then pick up corners of cloth and move curds to the center.
  9. Tie 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.
  10. Dump into bowl.
  11. Break up curds. Add salt and mix gently . If you want, you can add your favorite herbs.
  12. Use right away or put into a container and refrigerate.
  13. This will keep for 1 week so date your container.

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

Printable Recipe Card

About Homemade Ricotta , Millie's

Main Ingredient: Dairy
Regional Style: Italian
Dietary Needs: Vegetarian Gluten-Free
Other Tag: Healthy

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