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Brilliant! After making a delicious batch of yogurt last week I'm ready to use your recipe and move on to the next cheesy project. This explainer makes it sound easy peasy. Thanks!


This is remarkably similar to the recipe for paneer, which uses lemon juice. Now I know how to make ricotta *and* paneer.

Matthew Kantor

I make alot of this stuff, its so stupid easy. Everyone should try it, and it really doesnt wind up costing much more than the processed stuff. Plus, it tastes so much better.


Absolutely. Ever since I learned how to make it I just can't bring myself to buy ricotta in the store any more. Have you ever tried to make it with goats or sheeps milk? That is something I would like to try.


Can't wait to try and make this ricotta. But could someone let me know how to pasteurize milk? I'm living in Mongolia at the moment and all the fresh milk is not pasteurized! Thanks!!


Hi, this is really helpful. I'm just wondering, if I didn't use all the ricotta immediately, how long can I keep them?


Hey peach!
I am doing this right this second, so my question is a bit moot...but when you say 90 degrees you mean 90C not 90F, right? Oy, I hope so.



Great ricotta recipe, easy, and with available equipment.


thank you this really helps my report on cheese and also its a very tasty cheese! :-]

Earl Mardle

OK, I too make paneer so I can do this OK, BUT I hate tossing out the whey so I'd really appreciate the recipe for REAL ricotta.

I tried reheating the whey and adding vinegar but nothing more precipitated out.

What is the secret?

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