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


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

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