More cheese recipes to come soon!

The Italians’ cooking secret is out! Now you can make Ricotta in a jiffy at home!


This recipe yields approximately 400g – 800g of Ricotta

  • 4 litres full cream pasteurised milk
    NB: it should not be ultra-pasteurised (UHT)

  • 1 teaspoon Citric acid

  • ½ cup water (non-chlorinated)

  • 2 teaspoons Cheese salt

  • 120 ml Lemon juice

  • Iodophor (steriliser)


  • Big stainless steel stove top pot to hold the milk (NB: Avoid aluminium pots
    when making cheese)

  • Slotted stirring spoon (Preferably stainless steel otherwise plastic)

  • Big pot/mixing bowl (to catch the whey)

  • Thermometer (Capable of reading 0 –100° C)

  • Cheese cloth

  • Measuring spoons/cups

  • Strainer

Preparations before you start

  1. Sterilise all equipment to be used as well as your work station; spray the Iodophor solution over all your utensils & workstation. Leave it for ± 5 minutes to naturally dry.
  2. Make the Citric Acid solution: Dissolve the 1 teaspoon Citric acid in the ½ cup water and stir well.
  3. Line your strainer with cheese cloth and put to one side for later use.


  1. Pour milk into the stove pot.
  2. With medium heat, heat up milk gradually to 25°C.
  3. Add the lemon juice and the citric acid solution into the milk and stir thoroughly.
  4. Add 1 teaspoon cheese salt into the milk and stir thoroughly.
  5. With medium heat, heat up milk gradually to 85°C, or until coagulation occurs, whichever occurs first. Stir now and again to prevent milk burning at the bottom of the pot.

    • You'll start seeing coagulation in the milk mixture - we are waiting to see clumps of white curds floating in yellow whey.
    • Never walk away - milk quickly boils over and leaves you a huge mess!
    • You don't want the mix to start boiling or bubbling.

  6. Once you hit 85°C, or once coagulation occurs, turn off the heat but leave the pot on the stove, let the pot sit undisturbed for 10 minutes.
    The curds are now cooking in the whey.
  7. Ladle some curds into the bowl (this prevents splashing)
  8. Pour the remaining curds and whey into the strainer that’s lined with cheese cloth. Mix in the rest of the salt (while the Ricotta is still in the strainer).
  9. Let the ricotta drain for anywhere between 10 minutes and 3 hours.
    The longer you let it drain the drier it will become.
    If it becomes too dry you can always add a bit of the whey back into it.

And that’s it! Well done! You have made your first deliciously creamy Ricotta! You can serve it hot directly after it has been made or put it in a cheese mould and let it cool in the fridge overnight.