— a culinary journal —

How to make homemade ricotta cheese


It’s actually very easy to make cheese at home. For those of you used to making “paneer” (a common cheese in India), this should be a mostly familiar recipe. Ricotta, unlike paneer, is kept looser and more moist. I also add salt to the milk when making it, unlike paneer.


4 cups whole milk

1 teaspoon salt

3 tablespoons lemon juice (from 2-3 lemons)



Line a colander, set over a pot, with cheesecloth. Set aside.


Add the milk and salt to a heavy saucepan. Heat the milk to almost a boil.


Turn the heat off and add the lemon juice. Let it rest for a few minutes as the cheese forms.


Pour the contents into the colander lined with cheesecloth.


Let the liquid drain from the cheese for about 30 minutes. (If I was making paneer instead of ricotta, I would let it drain overnight.)

Put the cheese in a bowl. Season as desired. Store in refrigerator.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Basic HTML is allowed. Your email address will not be published.

Subscribe to this comment feed via RSS

%d bloggers like this: