Homemade Ricotta Cheese
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Homemade Ricotta Cheese

By ritagior (GoodFood Community)
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  • Preparation and cooking time
    • Total time
    • Plus 15 minutes draining time
  • A challenge
  • Serves 6
This recipe is easy and healthy, and it can easily be halved or doubled.


  • 2 quarts whole milk
  • 1 cup plain whole-milk yogurt

Optional:1/2 cup heavy cream

  • 2 teaspoons white vinegar
  • 1 teaspoon salt


  • STEP 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.
  • STEP 2
    Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.
  • STEP 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.
  • STEP 4
    Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired. Makes 2 cups.
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