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homemade ricotta

Homemade Ricotta Cheese

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Course: Appetizer, Breakfast, Brunch, Main Course, Snack, Starter
Cuisine: Low
Prep Time: 5 minutes
Cook Time: 15 minutes
Time on sieve: 1 hour
Total Time: 20 minutes
Servings: 200 g ricotta
Author: Lorena Salinas from Cravings Journal


  • 1 litre whole milk (avoid UHT treated milk)
  • 1 tsp salt
  • 4 tbsp lime juice*


  • Bring the milk and salt to a boil. Stir occasionally so it doesn't stick to the bottom of the pan.
  • Once it boils turn off the heat and add the lime juice. Give it a quick stir and let rest for 10min. If it doesn't curdle when you mix in the lemon juice, return it to the heat for a few seconds. I should curdle.
  • Put a sieve on a large bowl and lay muslin cloth on top of that. If you don't have a muslin cloth you can use a new kitchen towel (not the hairy type) that is reserved only for this use to avoid cross contamination.
  • Pour the milk on the muslin cloth-lined sieve and let drain for 10min-30min depending on how creamy or dry you want it. Give it a gentle stir halfway through.
  • Discard the whey at the bottom and keep the cheese on top in a container in the fridge. It lasts up to 5 days. I like to give it a quick stir with a whisk before storing for extra creaminess ;)


*I added an extra tbsp of lime since I first posted this recipe because I think it gives it a more consistent finish with different types of milk :)
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