How to Make Homemade Ricotta -Thermomix & Conventional Method

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Homemade ricotta is as easy to make as boiled milk. Plus, it tastes so much better than the commercially prepared brands. 

Close up of fresh homemade ricotta in a white bowl on flora background

Making homemade ricotta is simple whether you’re using a conventional method or the Thermomix.  This recipe includes only two ingredients; milk and a curdling agent, either lemon juice or vinegar.

The recipe should yield about 500gm of fresh ricotta cheese.

I like to use vinegar to make ricotta cheese because;

    1. it’s easier to use vinegar from a bottle than squeeze lemons.
    2. white vinegar is so much cheaper than buying lemons.

Homemade Ricotta Steps

  1. Heat the milk to 98-99 degrees, (195 Fahrenheit).
  2. Add the vinegar to the milk.
  3. Stir the milk & vinegar mixture just once.
  4. Allow the curds to sit undisturbed for 30 minutes.
  5. Curds will form a raft on top of the whey.
  6. After 30 minutes drain the mixture through a cheesecloth.
  7. Hang the cheesecloth to further drain for 10 minutes depending on the level of moisture you would like in your homemade ricotta.

More Tips

  • Don’t use flavoured or colour vinegar such as red wine vinegar or balsamic vinegar. These will colour and flavour the ricotta. Use only white vinegar or lemon juice.
  • Use UHT milk if it’s available, it’s cheaper and produces a good yield.
  • Times in the Thermomix are given for milk starting at room temperature.
  • Full cream milk must be used to make ricotta. Skim milk will yield a very small quantity of ricotta.

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Close up of fresh homemade ricotta in a white bowl on flora background

Homemade Ricotta Cheese

Julie Carlyle
This recipe is as easy to make as boiled milk. Plus, it tastes so much better than the commercially prepared brands. 
5 from 5 votes
Prep Time 1 min
Cook Time 15 mins
Resting 30 mins
Total Time 16 mins
Course Cheese
Cuisine Australian
Servings 6 serves
Calories 205 kcal


  • 2000 g full cream milk
  • 80 g white vinegar or lemon juice


  • Place the milk in TM bowl. Heat 15 min/98 degrees/Speed 2.
  • Add the vinegar to TM bowl. With a spoon manually stir one complete circle to combine the milk and vinegar.
  • Leave the contents in TM bowl undisturbed 30 minutes.
  • Line the internal steaming basket with cheesecloth or clean Chux dishcloth.
  • Using a slotted scoop the ricotta into the internal steaming basket.
  • Allow the ricotta to drain for 5 -10 minutes.
  • The ricotta can be used immediately or stored in the fridge for up to a week.

Homemade Ricotta - Conventional Method

  • With the aid of a cooking thermometer heat milk in a heavy-based saucepan until it reaches 99 degrees Celsius (195 Fahrenheit)
  • Continue as per the Thermomix method.


I use UHT milk as the ricotta yield is better PLUS UHT milk can be stored in the pantry at room temperature. The cooking times give for the Thermomix assume the milk was at room temperature at the beginning of the cheesemaking process.


Calories: 205kcalCarbohydrates: 16gProtein: 10gFat: 10gSaturated Fat: 6gCholesterol: 33mgSodium: 143mgPotassium: 440mgSugar: 16gVitamin A: 540IUCalcium: 377mgIron: 0.1mg
Keyword Cheesemaking, Recipe, Ricotta, Thermomix
Tried this recipe?Let us know how it was!

Portrait image of homemade ricotta cheese on floral crockery

Thanks so much for stopping by, please feel free to leave a comment below so we can chat.

Happy Cooking


38 thoughts on “How to Make Homemade Ricotta -Thermomix & Conventional Method”

  1. Heather says:

    5 stars
    First timer with ricotta and it was the best. I used fresh lemon juice and grated the time as I wanted the sweetness for a recipe. Wing on all levels because we are the ricotta on its own and there was none left for cooking. Thanks again

  2. Barbara Nelson says:

    I just made this ricotta in my ancient TM21 and it turned out amazing. Thanks for recipe

    1. Julie Carlyle says:

      Hi Barbara
      WOW! I didn’t know the TM21 even came out in Australia!! That is fabulous! So pleased you enjoyed the recipe!!
      Thank you for coming back and letting me know 🙂
      Happy Cooking

  3. Rolmat says:

    Hi, I use to make my Ricotta with the Microwave and thought this morning, why not my Thermomix since I already make my yogourt so easily with it? Nothing to clean except the bowl!
    I will try your way because your recipe is similar to mine (only I put 1/2 ts salt)
    After reading the comments, let me share something: when I first started to make Ricotta, I was astonished by the amount of leftover liquid to throw away. I now use it for any Creamy soup instead of milk. No one ever complained of a taste of vinegar. I even freeze it if I am not planning to make any soup in the following days. So, here was my 2 cents!

    1. Julie Carlyle says:

      Hi Rolmat
      Thanks so much for your message! What a fabulous idea for the leftover whey! I will have to try that!
      Happy cooking

  4. Belinda Leventis says:

    5 stars
    Hi Julie, I made this last night for the first time and it was great! Only thing, can you add anything so there isn’t a distinct taste of vinegar when you eat it on its own?

    1. Julie Carlyle says:

      Hi Belinda
      If you can taste the vinegar you may need to drain and press the curds. You can also wash the curds then drain if you can still taste the vinegar.

  5. Christina hamilton says:

    When leaving the milk and vinegar in the bowl for 30mins is that with the lid on with the Mc or no lid

    1. Julie Carlyle says:

      Hi Christina,
      Thank you for your question. Once the vinegar has been added to the TM bowl and you are “resting the curds” it won’t matter whether the lid is on or off. This is just a chance for all the curd to knot together and separate from the whey.
      Happy cooking.

  6. Melissa Sinclair says:

    Hello! I’ve made this so many times and have never added the vinegar at step 1….today I started to 🤦‍♀️🤦‍♀️…luckily it was only a splash I think…do you think it will still be okay?!

    1. Julie Carlyle says:

      Oh Dear,
      I don’t think you will have much luck with this, the best you can probably hope for is a low yield of ricotta 🙁
      Sorry to be the bearer of bad news

  7. Mary Lyle says:

    5 stars
    You are right about heating to 100. Huge mistake today. Put in the 2 litres went off to computer land. Came back to nearly 1/2 milk over the bench and floor. Bonus for Mallie the kelpie but very low yield for me.

  8. Sue says:

    Hi, can you use low fat milk for recipe. Thanks

    1. Julie Carlyle says:

      Sorry Sue, you absolutely need to use full fat milk otherwise the ricotta yield is really poor. 🙁
      The ricotta is very low in fat anyway 🙂
      Happy cooking

  9. Catherine says:

    I’ve got the older tm31 and can only set it to heat to 90 or 100 degrees. Would 100 be too hot? Thank you

    1. Julie Carlyle says:

      Hi Catherine
      Set the heat to 90. Once the milk has reached this temperature increase it to 100 and watch VERY carefully, the milk needs to reach 100 for just a second before it’s turned off and the vinegar is added. Milk will book over at 100 degrees, so please watch it carefully.
      I hope this helps.
      Happy cooking

  10. Claudia says:

    Hi, can you add salt to the Thermomix recipe? If so, when is the time to add it?

    1. Julie Carlyle says:

      Hi Claudia
      If you would like to add salt its added while the milk is heating, this will make the milk and salt combine before the curds are separated. Ricotta with salt added is perfect for savoury recipes but I wouldn’t add the salt if some of the ricotta may be used for sweet recipes such as cheesecake.
      Happy cooking

  11. Manda says:

    Is there anything you can do with the leftover liquid?

    1. Julie Carlyle says:

      Hi Manga,
      The leftover liquid is good to use on the gard as fertiliser as its high in protein. I’m not sure what else it can be used for though???

  12. Betty Thompson says:

    Used low fat milk accidentally, before I read to use full fat.
    I halved the recipe and it made 170g of ricotta.
    I boiled the milk for 15 mins on 100 (TM3) speed 2. Hope that was correct?
    Thanks for the recipe, it was easy and fun to make.

    1. Julie Carlyle says:

      Hi Betty
      The only real problem with using low-fat milk is the ricotta yield you get is far less. It is still delicious homemade ricotta. 🙂
      Happy Cooking

  13. Catherine says:

    Do you use white vinegar (cleaning) or white wine vinegar (salad) ?

    1. Julie Carlyle says:

      Hi Catherine,
      Any white vinegar will work fine in this recipe.
      Happy Cooking

  14. Kylie says:

    Do you know how the times may differ if I was to halve the recipe?

    1. Julie Carlyle says:

      No I’m sorry I don’t know Kylie.
      Feel free to try it and let me know. I will share it with readers.

  15. Jane says:

    Whoops, I have just read that the 500 gm of ricotta serves 6

  16. Jane says:

    Great recipe and thankyou for the nutritional values, however I was wondering how big is the serving size?

  17. Aimee M Mackie says:

    Approximately how much ricotta does this recipe make Julie?

    1. Julie Carlyle says:

      The yield of ricotta will always vary depending on the solids available in the milk and how well the solids knit after thre curdling process. Between 500- 700g is probably a good estimation. So it’s pretty economical for a $2 investment 🙂

  18. Emma says:

    5 stars
    Great simple recipe! Any tips on how to make it less stiff/more moist? Mine turned out a little dry and possibly too crumbly.

    1. Julie Carlyle says:

      Hi Emma,
      Thanks for the question. You can make ricotta more moist by not draining it for as long. There will be more why left in the curds and the ricotta will be more moist. X

  19. CJ says:

    Nooo baby brain me has just added the vinegar before I heated the milk. Can it be saved? 😩

    1. Julie Carlyle says:

      Oh no 🙁 What a shame… Unfortunately, the vinegar has to be added when the milk is at temperature. So sorry 🙁

  20. Alexandra Young says:

    Hi there, can you use Goats milk?

    1. Julie Carlyle says:

      Hi Alexandra, yes goats milk is suitable to make ricotta although the volume yield will be less as the goats milk isn’t as high in fat.

  21. Lucy says:

    5 stars
    it is easy to make and taste great. Thanks for sharing.

    1. Julie Carlyle says:

      I’m so pleased you liked the recipe Lucy, I will have to include more dishes that use ricotta as an ingredient on the website 🙂

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