Making cheese at home


  • 4 cups whole milk
  • 2 cups heavy cream
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice or white vinegar


  1. In a large saucepan, combine the whole milk, heavy cream, and salt. Place the saucepan over medium heat and slowly bring the mixture to a gentle simmer, stirring occasionally to prevent scorching.
  2. Once the mixture reaches a simmer, remove it from the heat. Stir in the fresh lemon juice or white vinegar. You’ll start to see the milk curdle and separate into curds (solids) and whey (liquid).
  3. Let the mixture sit undisturbed for about 5-10 minutes to allow the curds to fully separate from the whey.
  4. Line a fine-mesh sieve or colander with cheesecloth and place it over a large bowl or in the sink. Carefully pour the curds and whey mixture into the lined sieve, allowing the whey to drain away.
  5. Let the curds drain for about 15-30 minutes, depending on how creamy or firm you prefer your ricotta cheese. The longer you let it drain, the firmer the cheese will become.
  6. Once the desired consistency is reached, transfer the ricotta cheese to a bowl or airtight container. You can enjoy it immediately or refrigerate it for later use.
  7. Homemade ricotta cheese can be used in a variety of dishes, such as lasagna, stuffed pasta, salads, or spread on toast with honey and fruit for a delicious snack.
  8. Store any leftover ricotta cheese in an airtight container in the refrigerator. It will keep for several days, but it’s best enjoyed fresh.

That’s it! With just a few simple ingredients and steps, you can make your own creamy homemade ricotta cheese to enjoy anytime. Experiment with different flavorings or add-ins, such as herbs or spices, to customize the taste to your liking. Enjoy your homemade cheese!

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