How to Make Ricotta Cheese | Cupcake Project

Never miss a recipe!

Subscribe now

How to Make Ricotta Cheese

Home  »  Recipes  »  crazy stuff from scratchsavory  »  How to Make Ricotta Cheese

How to Make Ricotta Cheese

I had no idea how easy it is to make ricotta cheese. Here is how you make ricotta cheese:

If you've tried this recipe, please RATE THE RECIPE and leave a comment below!

5 from 1 vote

How to Make Ricotta Cheese

I had no idea how easy it is to make ricotta cheese. 

Course Appetizer
Cuisine Italian
Keyword how to make ricotta cheese, kitchen how tos
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 145 kcal


What you need

  • 1/2 gallon of milk that has not been homogenized
  • 1/4 cup of white vinegar
  • Cheese cloth
  • Pinch of baking powder to neutralize the vinegar taste Optional
  • Salt Optional


  1. Bring milk to around 180 degrees Fahrenheit
  2. Add white vinegar
  3. When curds form, stain the whole thing using a cheese cloth.
  4. Add baking powder and salt if desired.
  5. That's it! It's so unbelievably easy.


Our foodie friend came over the other night and we made ricotta cheese and then put the ricotta into an awesome veggie lasagna. Read her telling of it on her blog, appropriately named “Everybody Loves Cheese.”

With my new found ricotta cheese making skills, I’m getting pumped about making a ricotta cupcake. There will definitely be one coming soon.

Ricotta Update:

My ricotta frosting didn’t turn out to be a crowd pleaser. I do, however, have some more ricotta recipes coming soon.

Love it? Share it!

3 comments on “How to Make Ricotta Cheese”

  1. I had no idea it was so simple to make! I am going to make some and make a veggie lasagna! =D


  2. Where can one find non-homogenized milk?

  3. Stefsays:

    Sassy – I found some at Whole Foods. I would imagine most natural grocery stories would have it or perhaps a farmers’ market.

Show All Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Stay Connected!

Join my mailing list - and receive a free eBook!

Sign me up!
Next Post