— 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.


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