Home-Made Ricotta


  • 2L milk
  • 1 tsp salt
  • 1/4 cup vinegar
  • OR 1/4 cup lemon juice


  • Place 2-3L of full cream milk in a large saucepan over med-high heat.
  • Add 1 tsp of salt to the pan. Stir to dissolve.
  • Let the milk come to boil (stirring occasionally to prevent it burning at the bottom)
  • Turn heat down to a low simmer and add 1/4 cup of vinegar or lemon juice
  • Continue to stir gently as the ricotta separates and floats to the top.
  • Use a slotted spoon to scoop up the ricotta and place in a container (we love the one in the video as you can lift the basket to strain)

This will keep for 3-4 days in the fridge