Homemade Ricotta Cheese
Member recipe

Homemade Ricotta Cheese

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 6

This recipe is easy and healthy, and it can easily be halved or doubled.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 2 quarts whole milk
  • 1 cup plain whole-milk yogurt
  • Optional:1/2 cup heavy cream
  • 2 teaspoons white vinegar
  • 1 teaspoon salt

Method

    1. In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.
    2. Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.
    3. Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.
    4. Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired. Makes 2 cups.
BBC GoodFood Magazine

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.