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Ricotta Cheese

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

There is something uniquely satisfying about making your own fresh dairy products, and this homemade ricotta cheese is the perfect place to start. This vegetarian staple relies on just three basic ingredients to produce a result that is far superior to shop-bought alternatives. The texture is wonderfully light and creamy, with a clean, delicate flavour that makes it a versatile addition to both savoury and sweet dishes.

This simple method is ideal for beginner cooks looking to master a fundamental kitchen skill. Once drained, the fresh curds can be dolloped onto sourdough toast with a drizzle of honey, stirred through a seasonal vegetable pasta, or used to fill homemade ravioli. As it contains no preservatives, this fresh cheese is best enjoyed within a couple of days of preparation.

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Ingredients for Ricotta Cheese

  • 950ml whole organic milk

  • 1/2 teaspoons salt

  • 2 tablespoons distilled white vinegar

How to make Ricotta Cheese

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Have ready a colander lined with cheesecloth placed over a large bowl. Place the milk and salt in a large heavy-bottomed pot. Slowly bring the milk to 85°C. The milk will sizzle at the perimeter of the pot. Take the milk off the heat and stir in the vinegar. The curds will precipitate promptly. Allow them to form, a couple of minutes. Pour the milk and curds through the cheesecloth. Allow the curds to drain for an hour or so, then squeeze the curds in the cheesecloth and pack in a bowl. The ricotta holds for about 2 days in the refrigerator.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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