Homemade Ricotta

Cook Time 1 hour

Servings 200g approx


3L whey (approx. 6 ph), taken from the cheesemaking process

500ml full cream milk

25g salt

Whey ingredients

6l full cream milk

1 tbsp yoghurt

1ml rennet diluted with 50 ml water


Large Pot

Draining spoon


Ricotta basket, colander or sieve

Traditionally ricotta (Italian for re-cooked) is made from the left over whey which is acidified and then re-cooked


Heat 6 Litres of milk to 40 degrees, stir through 1 tablespoon of yoghurt and 1ml rennet. Allow to rest for 10-20 minutes for the curds to form and the whey to split from the curds.

Pour whey into a pot, add salt.

Heat the whey and bring it to 60 degrees while constantly stirring, then add milk and bring it to 90 degrees, remove from the heat. The ricotta will rise to the top. Leave to sit for approximately 5-10 minutes before scooping into baskets. If the ricotta is still very soft, leave it to sit for a further 5 minutes.

Ricotta can be stored for up to a week in the refrigerator.


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