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
  • ยผ โ€“ ยฝ 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. Youโ€™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.