Real Recipes From Real Home Cooks ®

homemade ricotta , millie's

(3 ratings)
Recipe by
Millie Johnson
Valley Head, AL

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 ratings)
yield 1 1/2 - 2 cups
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For homemade ricotta , millie's

  • 3 qt
  • 1 c
    whole milk
  • 1/8 c
    apple cider vinegar
  • 3/4 tsp
    kosher salt *do not use salt with iodine*
  • thermometer
  • 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.