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How to Make Ricotta

Instructions For Use With:


Included Equipment

  • Cheese Basket Mold

  • Butter Muslin Cheese Cloth

  • Cheese Thermometer

Additional Equipment

  • Stock Pot

  • Rubber Spatula

Included Ingredients

  • 1 Teaspoon Citric Acid

  • 1/2 - 1 Teaspoon Cheese Salt

Additional Ingredients

  • 1/2 Gallon (2 L) Whole Milk

  • 1/4 Cup (59 mL) Heavy Cream (Optional)

Let's Get Started
Step-by-Step Instructions


In a pot, over medium-low heat, add milk and cream (if using) and bring to 185° – 195° F (85° – 90° C), occasionally stirring with rubber spatula and scraping the sides and bottom of the pot.


Once at temperature, remove from heat, add 1 teaspoon (7 ml) citric acid to milk. Mix thoroughly and let sit while milk separates into curds and whey, about 10 - 15 minutes.


Line a cheese basket with cheese cloth, and place over a large bowl.


Pour curds and whey into lined cheese basket. Discard whey (or reserve it for another project).


Sprinkle 1/2 teaspoon (2.5 ml) cheese salt over draining curds and gently stir to incorporate.


Drain 15 - 20 minutes or until desired firmness is reached.


Transfer finished ricotta to a bowl. Enjoy right away or store in the fridge.

Eat. Share with the world, and try something new.

Everything Bagel and Cream Cheese Making Kit box on concrete