Homemade Ricotta Cheese




I don’t want you hate me from constantly discouraging and ruining all of your convenient grocery store dreams.I am sorry . Well, actually, not really. But let me tell you why before you think me a monster.The reason  un-apologetic is because

Buying store bought canned ingredients, be it sauces or cheeses or processed foods is unhealthy though its not a crime against the universe ,well if you think it is  then let’s start a club  &

Homemade Ricotta is so easy and simple (and I mean that in a very honest “easy” way, not a  10-step, 10-ingredient, sorta thing) that you’ll be regretting for not making it earlier.


Kitchen Notes

Don’t throw away the whey! I used my leftover whey in pancakes/muffins in the place of buttermilk and in my homemade bread substitute for water), amongst other things.I would suggest to make this one with full cream milk. I tried it with like skim milk and the results were quite discouraging.You will observe that the outer layer of the cheese turns yellow if kept uncovered and thats ok.If you have made this with cow your cheese wont be perfectly white in colour but will have a pale yellow shade to it.

Hope you enjoyed reading, do try out the recipe and share your experiences in comments below.If you wish to connect with me or share any ideas or suggestions, feel free to write to me at mailto:spiceyandsavory@gmail.com.

Much Love


  • Prep Time: 2h
  • Cook Time: 10m
  • Total Time: 2h 10m


  • 1 liter Whole Milk
  • 250 milliliters Heavy Cream
  • 1 tablespoon Vinegar,Lime
  • 1 liter Water, for washing


  1. Bring milk to a boil in a heavy bottom pot.
  2. Add lemon juice and keep stirring .Milk will curdle.
  3. Remove from stove and allow to stand for 10-15 minutes.
  4. Gently retrieve curds from pan using a slotted spoon and place into a fine-mesh strainer , lined with two layers of cheesecloth.
  5. When curds have drained to your preferred dryness, store in a glass or plastic jar up to 2-3 days in the refrigerator.

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