Homemade Ricotta
Serves 1
5 mins prep
15 mins cook
20 mins Resting Time
40 mins total
Made from leftover whey, this fluffy, cloud-like homemade ricotta is the ultimate upgrade — rich but light, subtly tangy, and dangerously addicting. Whether you're team savory or sweet, one spoonful of this next-level ricotta and you’ll never settle for store-bought again.
Scan QR code to shop the ingredients!
Get ingredients delivered
Note: if you don't have leftover whey, please look at my "How to Make Ricotta from Whole Milk" heading on top of this recipe card in the body of the post. This method below (from the leftover whey) yields only one cup so if you want a bigger batch make the other version up top.
Take the leftover whey (that we reserved when we made homemade cottage cheese) and add 2 cups of whole milk to it.
Turn the heat on and slowly bring the milk and whey up to 195-200F (90-93C) making sure to use a thermometer every few minutes.
When it reaches 195-200F (90-93C), add in 1/8 cup of vinegar or lemon juice. Take it off the heat and let it sit for 20-30 minutes. You should see the Ricotta at the top.
Next, take a slotted spoon and spoon the ricotta sitting at the top into a cheese mold (or into a cheese cloth). Let the water strain out and add salt at the end if needed.
You should be left with a creamy ricotta that you can enjoy on some sourdough with honey, crushed nuts, or any way you like.
