Homemade Rich Fresh RICOTTA Cheese

READY IN: 12mins
Recipe by Jangomango

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.

Top Review by jilkat25

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.

Ingredients Nutrition


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

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