Homemade Ricotta Cheese

Being intolerant to corn and gluten basically means that I have to make everything from scratch. Who knew that corn was actually in everything? Seriously, I can’t even buy a carton of ricotta cheese anymore. Good news is that it is really easy to make, and tastes absolutely fabulous. So much better than anything you will find in the stores – and the best part is that you know exactly what is in it.

I start by using raw milk; goat milk to be exact. You don’t have to use goat milk, but we like it in this house because it doesn’t upset my little guy’s tummy like cow milk does. The fat globules in goat milk more closely resembles that of human breast milk, so it is much easier on our human systems to digest. Goat milk ricotta is ridiculously delicious, you would be surprised! The reasoning behind using raw milk is because any pasteurized milk that you find in stores has been fortified with vitamins, usually A and D, which renders the final product totally corny. The vitamins found in food are usually always suspended in a corn oil. Sneaky, sneaky!

What you need:

  • 8 cups raw milk
  • pinch or two of sea salt
  • 1/4 cup strained, fresh lemon juice OR apple cider vinegar
  • candy thermometer
  • cheese cloth or clean tea towel
  • mesh strainer over bowl



Ricotta 1

Heat 8 cups of milk and a pinch or two of sea salt in a large pot over medium heat. Stir occasionally until the milk is heated to 195 degrees. Be sure not to let the milk scald to the bottom of the pan.

One milk has reached desired temperature, remove from heat and gently stir in the lemon juice or vinegar. Allow to sit and curdle for 5 minutes.

Ricotta 2

Meanwhile, while you are waiting for the 5 minutes to pass, go ahead and line a mesh strainer with cheese cloth or a clean tea towel of sorts, and set it over a large bowl to catch the whey.  I used a jelly straining bag that came with a stand and just set it inside a mixing bowl.

Ricotta 4

When the 5 minutes is up, slowly and carefully pour the curds and whey through the strainer. Allow the cheese to sit and strain for about 20 – 30 minutes, or your desired preference of dryness.

Ricotta 3

Simply flip the cheese into a storage container and stick it in the refrigerator until you are ready to use it in your favorite recipe.

Don’t throw out the whey! That stuff keeps in your fridge for weeks without spoiling and can be used in place of milk for baking recipes and in  smoothies. It is loaded with wonderful health benefits and is great for your digestive system. 

Veggie Lasagna Rollups1

I used my batch for these delicious veggie lasagna rollups! Totally worth the extra effort.


4 Comments Add yours

  1. Vinny Grette says:

    Wow, living without corn AND gluten is a real challenge, especially corn! No processed foods for you, I would guess. There are worse things than having to cook from scratch, though (coming from one who loves to try out new things in the kitchen). Good luck in all things! PS Your home-made ricotta looks fabulous. I make my own yogurt but have yet to try cheese. Maybe I’ll start here!

    Liked by 1 person

    1. Ginny says:

      Yes, gluten was difficult at first, but then the corn intolerance was discovered… And now staying away from gluten seems like nothing! No processed foods whatsoever, and a very small number of packaged foods are safe. Figuring it all out one day at a time! I have yet to make yogurt- I believe that is next on my list! Thanks for stopping by!

      Liked by 1 person

  2. This cheese is also excellent in baking, I use it everywhere I can. Makes baked product enriched with quality protein for those who tolerate dairy.

    Liked by 1 person

    1. Ginny says:

      Yes! That is a good idea. I do need to try to add it to more recipes. Thank you for stopping by! ❤️

      Liked by 1 person

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