Homemade Ricotta & Goat’s Cheese Recipe

Cheese has never been something that I would expect to ever make on my own. Yet, here I stand, a cheese maker! I cannot express to you, how easy this recipe is. It may take practice, so best not leave this to test on the day of your dinner party! But once you get the hang of it, you will never buy ricotta cheese again!

Homemade Ricotta & Goat’s Cheese Recipe | littlegreendot.com

Homemade Ricotta & Goat’s Cheese Recipe

Militza Maury | littlegreendot.com


  • 1 litre milk
  • 2-3 Tablespoons vinegar
  • Coffee filters or cheese cloth


  • In a large pot, bring to simmer a litre of milk. There is a specific temperature that it should reach, but I do not own a thermometer. I just let it get to the point of rapid simmering, without breaking into a boil. At that point, add 2-3 tablespoons of vinegar. This will cut the milk and separate the whey from the curds. The curds will be your cheese.
  • As soon as you add the vinegar, turn off the heat and let it sit for a few minutes. The process happens quickly, but give a good 5-10 minutes.
  • I like using coffee filters to catch my curds.You can use a cheesecloth if you have it. Simply place a filter in a mug or bowl. Then gently scoop out the curds with a slotted spoon. Plop it in and let it sit as the watery whey drains out. Give it a bit of a squeeze to help it along.
  • When you are done, you will have a something that looks exactly like ricotta cheese. Add a bit of salt, and it will also taste exactly like ricotta cheese!
  • In no time you'll get creative adding seasonings and herbs to create your own flavored cheeses!
Tried this recipe?Let us know how it was!


I got creative, and tried this recipe with goats milk. Instead of vinegar I used lemon juice to cut the milk – half a lemon squeezed right into the hot milk.

I thought it didn’t work at first, it hardly seperated. I went ahead and added some salt, waited a few more minutes, but still, no separation. After it cooled, I placed it in the fridge and the next morning (still hoping) I poured the milk into the coffee filter sitting in my mug, squeezed out all of the watery whey, and I was left with this:

I drizzled raw honey over it, added some cranberries and it made a beautiful spread!


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Comments (13)

  • militza
    Andy Reply

    So easy! I used a fine sieve instead of cheesecloth and it worked fine


    Hi Andy, I’m so pleased that it worked for you! Hope it was delicious :)

  • militza
    joyce Reply

    I just made your ricotta cheese. it worked perfectly as the recipe said. i used organic “ultra-pasteurized” milk and was afraid that i should have used “pastreurized”, but it worked perfectly. i got the milk up to 200 degrees, what i would consider a rapid simmering, just prior to a boil. I moved it off the burner and put it the vinegar. It began to separate almost immediately. It looks and taste just like ricotta cheese. I am so pleased.
    Thank you for the recipe. I am going to attempt the ricotta & apinach ravioli next.


    Joyce – I’m really glad to hear that it worked out. It’s so easy, right? Let me know how the ravioli recipe works for you!!

  • militza
    Amanda Reply

    Not sure what I’m doing wrong. I’ve made this a couple of times and I start with 4 cups milk and get less than 1 cup cheese.


    Hi Amanda,

    it’s hard to say, the type of milk and process matters a lot for the final outcome. I’ve played with different milks and have gotten different results… hope that you keep trying and please do let me know how you get on!

  • militza
    Nika Reply

    Hi there! I just stumbled on this recipe and it looks GREAT. Wondering about how much (in cups or something) this makes though?


    Hi Nika,

    You get almost 3/4 of what you put in. Does that make any sense? :) SO is you add about 1 cup of milk, you’ll get 1/2 – 3/4 cups of cheese.

    Hope that helps! It is super yummy, give a try and let me know how it works out for you!

  • militza
    Lacey Reply

    Can you use goats milk with the vinegar?


    yes, to cut the milk – you can use vinegar or lemon juice – and that’s for both goat’s milk or cow’s milk… hope it turns out! It took me a few goes before I got consistently good batches, but it’s so worth it!

  • militza
    Kristina Reply

    I was just wondering what kind of milk you used. Was it %2 or whole milk (%3.25)?-thanks a bunch


    Hi Kristina! Go for the whole milk, it’s creamier and richer. Thanks for the question!

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