Homemade Ricotta Cheese
Homemade Ricotta Cheese

Homemade Ricotta Cheese

I love to make homemade ricotta cheese. Not only is homemade so much nicer than store bought ricotta, I also feel a great sense of satisfaction from turning milk into cheese. It feels like kitchen magic, when the milk congeals to form a raft of beautiful fluffy ricotta curds.

Believe it or not, making ricotta cheese is a cinch! I have included a Youtube video below to show you just how easy it is.

The ingredient list contains only two item, milk and vinegar. The milk is heated, once it hits 98-99 degrees, (195 Fahrenheit) the vinegar is used to curdle the milk. What could be easier?

Homemade Ricotta Cheese

Homemade Ricotta Cheese

I’m pleased you asked that question! I have always made my ricotta on the stove top. Using this method I would simple stir the milk as it heated. I used a thermometer to watch the milk temperature rise. ย Once the milk reached 98 degrees I would remove it from the heat and stir through the vinegar.

Ricotta Cheese Recipe

Ricotta Cheese Recipe

Now I have a new method for making ricotta cheese in the Thermomix. It makes the simple method above even easier!! The process is very much the same. I simply add the milk to the Thermomix bowl. Set the Thermomix timer for 15 minutes at a temperature of 98 degrees (195 Fahrenheit)and walk away. When the timer goes off I run to the Thermomix to add the vinegar before the milk cools. I stir it once by hand and allow the curds to net. Job done!

Homemade Ricotta Cheese

Homemade Ricotta Cheese


  • 2 Litres Full Cream UHT Milk
  • 1/2 cup white vinegar


    Stove Top Method
  1. Heat the milk in a large saucepan.
  2. Clip a thermometer to the side of the saucepan and continue to stir the milk until each reaches 99 degrees. (195 fahrenheit)
  3. Milk will boil over at 100 degrees to watch it carefully.
  4. At 99 degrees turn the heat off and add the vinegar.
  5. Stir one complete circle to combine the milk and vinegar.
  6. Leave the contents in the saucepan untouched for 20 - 30 minutes.
  7. In this time the ricotta curds will net and form a raft on the whey.
  8. Line a colander with cheese cloth or a clean chux dish cloth.
  9. Using a slotted spoon lift the ricotta off the whey and place it into the cheese cloth.
  10. Allow the ricotta to drain.
  11. Alternatively you can pour the ricotta and the whey into the cheese cloth and allow it to drain.
  12. Please see the video.
  13. The ricotta is ready for immediate use.
  14. Thermomix Ricotta Cheese
  15. Add the milk to the TM bowl. 15min/ 98 degrees/ speed 2. (195 fahrenheit)
  16. Add the vinegar to TM bowl, manual stir one complete circle to combine the milk and vinegar.
  17. Leave the contents in the TM for 20 -30 minutes.
  18. In this time the ricotta curds will net and form a raft on the whey.
  19. Line a colander with cheese cloth or a clean chux dish cloth.
  20. Using a slotted spoon lift the ricotta off the whey and place it into the cheese cloth.
  21. Allow the ricotta to drain.
  22. Alternatively you can pour the ricotta and the whey into the cheese cloth and allow it to drain.
  23. Please see the video.
  24. The ricotta is ready for immediate use.

When you’re making ricotta you can use regular refrigerate milk. I like to make sure I always have full cream UHT milk in the pantry for ricotta. The reason for this is that it’s cheaper, plus when I’m heating the milk I am starting from room temperature. I have founds that two litres of full cream milk will make between 400 – 500gm of ricotta cheese. The milk does need to be full cream as it’s the milk solids which produce the ricotta cheese.

Thermomix Ricotta

Thermomix Ricotta

Whether you use the stove top method or the Thermomix ricotta method you are guaranteed beautiful ricotta cheese. I promise once you’ve made your own homemade ricotta you will never be tempted to purchase one of those tiny tubs of grainy ricotta again.

I made this batch of ricotta because I needed a filling for my homemade ravioli. I will share that recipe with you shortly. In the meantime please have a go at homemade ricotta cheese.Also, if you would like FREE Thermomix recipes, from all the best Australian Food Bloggers, join theย Thermomix Kitchen group page. Some really fabulous food bloggers are sharing their best dishes on this page just for you :).

Homemade Ricotta Pin Me!

Homemade Ricotta Pin Me!

Don’t forget to pin the recipe for later xx

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About Julie


  1. Who knew making ricotta was so easy? Not me, obviously! I’m definitely going to give this a go in my thermie! Love the video!

  2. Oh what a clever beauty you are. Great vid and nice lookin’ cheese

  3. I love making ricotta. Nothing beats it and I’ve been making it at home for years. Beats going out to buy it!

  4. I used rice vinegar to make tofu before…now I can try it with cheese! Awesome, Julie.

  5. I always wanted to make my own ricotta cheese but thought it too difficult, will have to try the stove top method, great tips Julie. Also love your little plate that the bowl is resting on.

  6. I love making ricotta too!!! I recently made it over the fire at a medieval event, and it worked brilliantly. ๐Ÿ™‚

  7. Hi Julie,
    I keep intending to try this so I’m glad to read your post because I’ll definitely try your method. So often we forget about these recipes that are simple and so much better for us. Thank you!

  8. Aha, I must try this in the Thermomix, I haven’t made ricotta for ages… the thermometer broke months ago.. but I have my TM31 and can work it out. Great.

  9. I usually make my own as well and we are on the same wavelength with ricotta ravioli ๐Ÿ™‚

  10. I love homemade ricotta but I didn’t think you could make it with UHT and vinegar. I’ve always used fresh milk and lemon juice.

  11. UHT will work. I only use to make it with goats milk UHT at first and it’s just the same. Helen. I’ve always used vinegar till last time and I really think lemon juice tastes best in it.

    • I agree, any UHT milk will work. It also doesn’t matter what acid you use to make the curds as you pour off the whey. It’s just a personal preference. I find vinegar easier as I don’t need to juice lemons.

  12. So true Julie. I rarely have any too. Luckily husband planted a lemon tree a few weeks ago so I should be giving them away soon ๐Ÿ™‚ I’m in morning right now! I was cooking a lovely free range chicken to make congee in my new All-in-one cooker and didn’t realise I added the little plastic bag they have with them to soak up the blood! What a waste. Oh well. My sour dough is looking fine though so far. A lovely blogger in Sydney sent me some.

    • Oh no!! That’s a terrible shame with the chicken? I love congee? I have some of Celia’s sourdough starter… I thinks she named it Priscilla. It’s lovely!!

  13. Oh you have Priscilla too?! I have no idea what I’m doing lol. I baked her last week for the first time but didn’t wait long enough so wasn’t as perfect as I’d like. Don’t worry, I have some other chicken and duck bones in the freezer so making the stock with them for the congee. Son has Whooping cough apparently! He loves congee too. Sometimes it can be rather tasteless which is why I prefer stock over water to make it.


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