I never thought that making cheese at home could be this easy (with only 2 ingredients!)—and this delicious! My son absolutely loves this homemade cheese. The cheese itself has a nice mild taste, but when paired with fresh herbs, it’s just bursting with flavor!
If you want to learn how to make homemade cheese, then making homemade ricotta could be the best way to go. Making ricotta cheese is perfect for beginners who want to start learning the basics of cheese-making. You won’t be disappointed with the taste either. And it’s versatile—I love using it as a garnish, adding it to sandwiches or pasta, and it's absolutely perfect in salads too.
Why Make Homemade Cheese?
I don’t know about you, but I love learning how to make things at home. My lifelong dream has always been to live somewhere serene—whether by the beach or in the mountains—where I can live sustainably. For me, making homemade cheese is a simple yet step toward that dream.
I’ve also started swapping out our household essentials with homemade versions to steer clear of harmful ingredients. It's tough to trust the products on shelves these days, so making things myself gives me peace of mind.
Another bonus of making homemade cheese is the leftover whey. You can use it in a variety of ways, from adding it to baked goods and soups to using it as plant fertilizer or even in skincare. Try swapping water for whey in your baking recipes—you’ll be rewarded with extra delicious results!
Why Ricotta?
If you’re new to cheesemaking, I recommend this simple homemade ricotta cheese. This cheese is almost foolproof and requires no aging. It’s ready in under an hour! It’s basically just heating your milk, pouring in the acid to curdle it, strain, and voilà—you've just made cheese! Trust me, tasting warm, fresh ricotta for the first time is an unforgettable experience.
As you get comfortable, you can experiment with more complex cheeses or use rennet. Mozzarella, for instance, offers the delightful thrill of stretching the cheese curds into creamy, delicious balls. The process becomes more fun each time, and soon you'll find yourself proudly gifting homemade cheese to family and friends (or simply enjoying it all yourself, no judgment here!).
Equipment You’ll Need
Here’s good news: homemade cheese doesn't require special equipment. You just need:
- A pot
- Cheese cloth
- Strainer
- Thermometer (optional for this type of cheese)
Ingredients for Basic Ricotta
- 2 liters whole milk (avoid ultra-pasteurized)
- 7 tablespoon white vinegar or lemon juice
- 1 teaspoon salt (optional)
- Dried or fresh herbs (optional)
Instructions
- Pour the milk into a large pot and heat slowly to about 195°F (just before boiling), stirring gently.
- Remove from heat, stir in the vinegar or lemon juice, and let sit for 5-10 minutes. Curds will form.
- Line a strainer with cheesecloth or a fine mesh cloth, pour the curds into the strainer, and let drain for 20-30 minutes. You can also squeeze out the whey, as I did in the video, or leave in more moisture if you prefer a creamier, wetter ricotta.
- Stir in salt (and your preferred herbs) to taste and enjoy fresh, or refrigerate.
FAQs
Can I use skim milk or reduced-fat milk? You can, but whole milk yields richer and creamier cheese.
How long does homemade cheese last? Fresh cheeses like ricotta or paneer typically last around a week refrigerated. Put it in an airtight container so it doesn't dry out.
What if my milk doesn't curdle? Try adding a bit more acid (vinegar or lemon juice) and gently heat again.
Can I add herbs or spices? Absolutely! Herbs like basil or dill, or spices like pepper or garlic, make delicious additions.
