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Homemade fresh ricotta

Recipe by Jo Feehan- Second Helping

Makes 165 gm

  • 1 litre whole full cream milk
  • 1 tblsp lemon juice
  • Salt
  1. Place the milk in a saucepan and place over a high heat. Stir occasionally. When the milk is steaming and just about to start bubbling, remove from the heat and add the lemon juice. Stir for one minute, you should see curds start to form.
  2. Sprinkle a little salt on the curds and let it rest for 10 minutes before straining through a colander lined with muslin into a bowl.
  3. Let the ricotta hang from 10 – 60 minutes depending on what texture you want.
  4. Enjoy your homemade fresh ricotta in pasta dishes, on crackers or in pastries.

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