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Once you've tasted the milky freshness of your own ricotta, you'll find you can't get enough of it!

1 litre
Prep time:
up to 24 hours for holding, chilling and draining
Cook time:
25-30 minutes

Recipe by BC Dairy Association


  • Large saucepan
  • Thermometer
  • Sieve
  • Cheesecloth
  • Ladle


  • 16 cups (4 L) milk
  • 1/4 cup (60 mL) and 2 Tbsp (30 mL) lemon juice
  • salt to taste


  1. Combine milk and lemon juice.
  2. Gradually heat to 82º C (about 25–30 minutes).
  3. Remove from heat, cover and leave warm for 6 hours.
  4. Line a sieve with a double layer of cheesecloth. Gently ladle in curds and season with salt.
  5. Refrigerate overnight.
  6. Tie up ends of cheesecloth and suspend from a refrigerator rack over a bowl for one day.

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