Homemade Ricotta Cheese


Making ricotta cheese is quite possibly the easiest thing to do and it saves you a whole lot of moolah. In the market, it costs about Php300.00 for a tiny container. I don't know why more people don't do it!

Ricotta cheese is actually a by-product of cheese production. Ricotta, translated, means "re-cooked'. The whey left when the curds are taken and separated is re-cooked and that becomes ricotta cheese. It's a softer, fresher and whiter form of cheese used traditionally in Italy for savory or sweet fillings.

I thought of making this cloudy white cheese at home and since it lasts for 7 days, I'll be sharing recipes on the many uses of ricotta cheese. It'll be a 3-part series. Watch out for it! Soooo exciting!:)

Homemade Ricotta Cheese


  • 4 Liters whole milk
  • 1/3 cup plus 1 teaspoon distilled white vinegar
  • ¼ – ½ tsp. salt, depending on how salty you want it


  1. Place milk in a large, heavy pot on medium heat. Add salt and stir briefly. Allow milk to heat up slowly, stirring occasionally. You’ll notice steam start to form above the surface and tiny bubbles appearing on the milk. You want it to reach 180-185 degrees Farenheit, near scalding temperature, just before it comes to a boil.
  2. When it reaches the correct temperature, remove from heat, add the vinegar and stir gently for only one minute. You will notice curds forming immediately. Cover with a dry clean dish towel and allow the mixture to sit undisturbed for 2 hours.
  3. When the ricotta has rested, take a piece of cheesecloth, dampen it and place it inside a colander. With a slotted spoon, ladle out the ricotta into the prepared colander. Place the colander with ricotta inside of a larger pan so it can drain freely. Let it drain for two hours or more depending on how creamy or dry you want your cheese to be.
  4. Place in a tight sealed container. Refrigerate. It will keep for up to 7 days.