Introduction: Homemade Ricotta Cheese

Picture of Homemade Ricotta Cheese

Homemade cheese?

YES! Don’t get scared, homemaking ricotta cheese is one of the easiest thing on earth to make and I am not joking!

Also if you consider how expensive it is here in China to buy a 250 g ricotta (about 40 rmb), I’m sure you will even more motivated to give this a try.

And it’s fun!

Convinced yet?

This is ALL you need to do!

Ingredients (makes 300 g of ricotta cheese):

1 l whole fat milk
1 tbsp lemon juice (or white vinegar)
1/2 tsp salt
1/2 cup whole fat yogurt
1/4 cup heavy cream

Step 1: Step 1: Simmer It and Let It Curd

Picture of Step 1: Simmer It and Let It Curd

In a high pot pour in the milk, yogurt, heavy cream, salt and vinegar.
Turn on very low heat and let it simmer until it slowly start to curdle.

Step 2: Step 2: Strain It!

Picture of Step 2: Strain It!

Meanwhile line a strainer with a few layers of cheesecloth and set it over a deep bowl.  Pour the milk into the strainer and let it drain.
Wait about 15 min or leave it there overnight. Your Ricotta cheese is READY!

For more tasty recipes go check out my cooking blog!


scastro13 (author)2014-03-14

Excelente!! Can use this ricotta on eggplant rolatini? Or to bake it with?

patanizca (author)2013-08-04

Thank you for the tip! I'm definitely gonna try this :D

savorthefood (author)2013-05-17

This is great Dani. So easy to make. I have always wanted to make Ricotta cheese but most of the recipes are time consuming. This one looks very simple. My blog is called Fun with Food and that's what I like to do when I am cooking or baking...have fun.

I went to your is Fabuloso. I signed up to follow you at Expat Cucina and looking forward to your food creations all the way from China. :)


AussieAnglerGal (author)2012-03-25

your recipes are wonderful!

Computothought (author)2012-02-15

Love making cheese. Never thought of adding yogurt though.

The yogurt gives it a richer texture.

belso (author)ExpatCucina2012-02-23

Actually is not ricotta.
Ricotta is what you get by heating and "re-curding" the whey.
Hence the name, in Italian, re-cooked !!

I bet it does!

SSartoris (author)2012-02-16

This is very cool, but how much whole milk?

ExpatCucina (author)SSartoris2012-02-16

it's one liter. I'm from Italy so I think in liters, It should be 33.8 oz....I think. About 5 cups

SSartoris (author)ExpatCucina2012-02-17

Ahhh, I gotcha now. lower case L, l , not | (pipe), Thanks! ^_^

AussieAnglerGal (author)2012-02-16


About This Instructable




Bio: An Italian living in China with a passion for cooking. I grew up in a picturesque town called Lecce nestled on the “heel of the ... More »
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