Make your own fresh ricotta at home in just two steps - delicious served warm with your favourite chutney on crusty bread, or mix through dried fruit, spices or honey and strain overnight. Also suitable for making into baked ricotta!
Yield: 2-4 cups
4L full cream milk
1 teaspoon citric acid (diluted in ¼ cup filtered water)
1 teaspoon cheese salt
Prepare milk.
Pour milk into stainless steel pot, add citric acid mixture and salt. Stir to combine. Heat milk on low, heating to 85-90’C, stirring gently to prevent scorching. When milk splits into curds and whey, remove from heat and rest for 5 minutes.
Strain curds.
Line a colander and strain curds for 5 minutes. Hang curds and drain for 30 minutes. Eat warm or refrigerate for up to one week (it also freezes well).
NOTES: The quantity of ricotta you will get will vary - the higher the fat content of the milk (and the least amount of heat processing it has undergone) means a higher quantity of ricotta. Try using different brands, different batches and experiment to find your favourite. You can also include cream in the 4L quantity if you like - it adds a lovely rich flavour to the ricotta. If your milk doesn't split, add extra citric acid (or lemon juice, or vinegar). Too much acid will result in a tough textured ricotta - great for baking with!
ALTERNATIVE METHOD: Heat the milk to 90'C, then stir through the citric acid mixture. The milk should split immediately into curds and whey, or heat for a minute then wait 5 minutes before straining.
Ricotta baskets available from our online store!

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
Copyright © 2024 Megan Radaich. All rights reserved.
Permission for sharing links from this website is given for non-commercial use only.  
Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer