Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Homemade Rich Fresh RICOTTA Cheese Recipe
    Lost? Site Map

    Homemade Rich Fresh RICOTTA Cheese

    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    10 mins

    2 mins

    Jangomango's Note:

    This is delicious and easy - it almost makes itself. Use it wherever ricotta cheese is called for - in pies, in phyllo, in lasagne etc. Sweeten it with honey for a yummy spread. I got this from Molly O'Neill, who wrote the food section in the NYT for many years. Basically you mix the ingredients, cook for a couple of minutes, and then it drains for half an hour. Then it's done.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      In a large pan, combine the milk, yoghurt and cream and bring to a boil over medium high heat.
    2. 2
      Boil for 2 minutes, or until the milk is very curdled.
    3. 3
      Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer.
    4. 4
      Place the strainer over a deep bowl and pour the milk through the strainer.
    5. 5
      Drain 30 minutes, making sure the strainer does not rest in the liquid.
    6. 6
      Gather up the loose ends of the cloth and twist gently to extract more liquid.
    7. 7
      Transfer the curds to a bowl and stir in the salt and nutmeg.
    8. 8
      Discard the liquid (whey).
    9. 9
      The cheese will keep, refrigerated, for 3 days.

    Browse Our Top Cheese Recipes

    Ratings & Reviews:

    • on November 25, 2010


      Great recipe! But, don't discard the whey. It makes a wonderful substitute for the liquid (water) you would use to bake yeast bread (by hand, bread machine, or with a heavy-duty stand mixer.) Nice tangy flavor and good texture. Don't be afraid to taste the whey before using it. (I was, the first time I had it.) You can add a little bottled (chlorine-free) water or something (beer? eggs?) if you need more liquid for your recipe. Some of my best breads were made with a fresh whey base. I make dense Greek-style yogurt all the time by simply letting inexpensive regular plain yogurt (16 ounce carton) strain through a cheesecloth-lined china cap strainer set over a bowl for several hours. I hate to let the whey go to waste since I usually end up with about 1 1/2 cups of whey from a large carton of yogurt.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2009


      Thank you so much for posting this! I am a lactose intolerant cheese lover, but I'd never considered trying to make my own before. I used lactose-free milk, yoghurt and heavy soy cream (since lactose-free wasn't available at my supermarket) and it turned out great! I can eat lasagne again! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2004


      I scaled this recipe down to make 2 cups of ricotta. The amount actually made tallied with the amount predicted :-) I used a thick Greek yoghurt and the cream I used actually was a UHT thick cream but this made no significant difference once the milk was actually boiling. Tastes good too!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Homemade Rich Fresh RICOTTA Cheese

    Serving Size: 1 (3653 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1080.6
    Calories from Fat 717
    Total Fat 79.7 g
    Saturated Fat 48.1 g
    Cholesterol 276.5 mg
    Sodium 572.9 mg
    Total Carbohydrate 55.8 g
    Dietary Fiber 0.0 g
    Sugars 55.1 g
    Protein 37.4 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes