Homemade ricotta cheese

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I absolutely adore cheese, let’s be honest though who doesn’t? I recently received an ‘Italian cheese kit’ and oh my gosh I was excited to venture into the art of cheese making. I started off with a fairly simple cheese – ricotta. Traditionally ricotta is made from the left over whey which is acidified and then “re-cooked”. Cheese is made of the milk solids, which form at the top of the pot – kind of gross, I know. Thankfully the process did not turn me off in the slightest! This ricotta cheese is perfect crumbled over salads, used in desserts such as a cheesecake, or used as filling for pasta. Being a carb kind of girl and a pasta lover I’m going to make some pappardelle and crumble this delicious cheese on top. Ricotta can be stored for up to a week in the fridge, but I’ll be honest it didn’t last that long in my household…


  • 2 L full fat milk
  • 1 tsp citric acid dissolved in ¼ cup of cool water
  • 1 tsp of salt


Pour the milk into a large pot and add the salt. Heat the milk to 95 degrees whilst stirring constantly.

Once you have reached 95 degrees take the pot off the heat and stir in the citric acid solution – the ricotta should start to curdle immediately.

Leave the ricotta to cool for about 30 minutes. The cheese should start to firm up a bit. If it’s too soft leave to cool for another 30 minutes.

With a draining spoon, carefully layer the ricotta curds on top of each other in the ricotta basket or alternatively a colander with a container underneath.

Leave the basket to drain in the ricotta container until desired consistency is contained – it can be eaten either dry and crumbly, or moist and creamy. Enjoy!!

Happy cooking, love Jem x


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