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Fresh homemade ricotta

Making homemade ricotta is super easy I had to ask myself why I was buying pre-made...... The key is find really good fresh whole milk which has not been pasteurised or at least not pasteurised at high temperatures as that changes the protein structure and will not separate. Low fat milks also have trouble separating so go for the full real stuff here. There is nothing like homemade ricotta and it can be used from salads to top off pasta, pizzas, sandwiches etc etc....


  • 1.5 l of fresh whole milk, bio preferred

  • 200 ml of nata

  • 50 ml apple cider vinegar or white wine vinegar

  • 1 teaspoon of salt

  • Juice of a half of a lemon

  • Lemon zest of one lemon (optional)


  • In a medium-large pot bring the milk and cream to a boil, then stir in salt, vinegar, lemon juice and zest if using and turn the heat off.

  • Let sit for 20-30 minutes. It should separate . Once cool scoop out the curds into sieve lined with a cheesecloth or any thin fine cloth fabric. Bring the cloth edges together forming a ball and then let sit and drain for about 45 minutes. Don't force the liquid out you don't want to dry ball of ricotta.


  • If your ricotta is too dry add a little of the whey liquid back in.

  • The whey (watery liquid left can be sued in baking or smoothies so do not toss out.

  • You can store your ricotta in an air tight container and refrigerate for up to one week.

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