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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5 from 5 votes
Close up of fresh homemade ricotta in a white bowl on flora background
Homemade Ricotta Cheese
Prep Time
1 min
Cook Time
15 mins
30 mins
Total Time
16 mins

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

Course: Cheese
Cuisine: Australian
Keyword: Cheesemaking, Recipe, Ricotta, Thermomix
Servings: 6 serves
Calories: 205 kcal
Author: Julie Carlyle
  • 2000 g full cream milk
  • 80 g white vinegar or lemon juice
  1. Place the milk in TM bowl. Heat 15 min/98 degrees/Speed 2.

  2. Add the vinegar to TM bowl. With a spoon manually stir one complete circle to combine the milk and vinegar.

  3. Leave the contents in TM bowl undisturbed 30 minutes.

  4. Line the internal steaming basket with cheesecloth or clean Chux dishcloth.

  5. Using a slotted scoop the ricotta into the internal steaming basket.

  6. Allow the ricotta to drain for 5 -10 minutes.

  7. The ricotta can be used immediately or stored in the fridge for up to a week.

Homemade Ricotta - Conventional Method
  1. With the aid of a cooking thermometer heat milk in a heavy-based saucepan until it reaches 99 degrees Celsius (195 Fahrenheit)

  2. Continue as per the Thermomix method.

Recipe Notes

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.

Nutrition Facts
Homemade Ricotta Cheese
Amount Per Serving
Calories 205 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 33mg11%
Sodium 143mg6%
Potassium 440mg13%
Carbohydrates 16g5%
Sugar 16g18%
Protein 10g20%
Vitamin A 540IU11%
Calcium 377mg38%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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


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

  1. Manda says:

    Is there anything you can do with the leftover liquid?

    1. 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???

  2. Claudia says:

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

    1. 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

  3. 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. 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

  4. Sue says:

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

    1. 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

  5. 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.

  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. 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. 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. 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.

  8. 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. 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.

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