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How To Make Ricotta Cheese

How To Make Ricotta Cheese

Make ricotta with this great new video from Mary Jane Toth! It is super easy to make ricotta at home and there are so many things you can do with it. Our favorite is to team it up with some of our own mozzarella in mouth watering lasagna. Amazing! This recipe teaches you how to make ricotta using whole milk from Mary Jane’s, A Cheesemaker’s Journey.  Because you need to bring your milk up to 185 degrees, we strongly recommend that you use a double boiler to protect your milk from scorching.




SUPPLIES Make Ricotta


Cheese Vat or Stainless Pot



Long, Slotted Spoon




1 Gallon Whole Milk

1/4 Cup Lemon Juice or Apple Cider Vinegar

1/2 Teaspoon Cheese Salt




1. Bring the whole milk to 185 in vat or pot. Remove from heat and , while stirring with long, slotted spoon, add the lemon juice or vinegar. Tiny curds will form very quickly. Stir for a few minutes, until you see a lot of fine, small curds.


2. Line a colander with cheesecloth, and pour into the cloth. Let drain for 30 minutes.


3. Once drained, place into a bowl, and stir in salt to taste. I use 1/2 teaspoon for each 2 cups of cheese.


4. Ricotta keeps for about 1 week in the refrigerator , and it freezes successfully for longer storage.



Hoegger Farmyard Contributor

Mary Jane Toth


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  1. by MadCat
    Comment made on: July 1 2013

    Question: You say in the recipe that you need to let the curds to drain for 30 min but in the video you say to let them drain for 5 to 10 min. So which one should I use? I do not like to wast the milk if it will not turn out right. I have made cheese using your other recipes and they turn out wonderful and taste great. Thank you for all your hard work to make cheese making look easier and fun!! Hope to hear from you soon =)

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