Homemade Ricotta Cheese

Homemade Ricotta Cheese

This recipe is so easy and delicious!
I don't buy the ricotta cheese from the shop anymore.
This is also one of my "mock" recipes.


Milk (Full Cream)
1 L
White vinegar
30 ml


1. It is better to used full cream milk for this recipe.
2. Pour the milk into a saucepan, and warm up to 90°C. Do not let it to the boil! Please use a thermometer.
3. Once the milk is warmed up to 90°C, remove from the heat. Then add the white vinegar. Stir slowly with a wooden spatula.
4. Allow to cool down without a lid for about 15 minutes.
5. Place the kitchen towel in a colander, and transfer the cheese curd. Let the curd drain for about 15 minutes.
6. Plate, and you're done!
7. Spread on thinly sliced baguettes and enjoy with homemade semi-dried tomatoes. It's great as a snack to enjoy with wine.
8. Homemade Semi-dried Tomato - Recipe ID: 1088504

Story Behind this Recipe

I watched a cooking program for cheese on TV in Sydney.
It looked so easy to make so I tried the recipe straight away.