The other day during the school holidays, I went to visit my Nonna with my son. As usual, I brought her a few goodies — some Namoura I’d baked for the blog and a tub of fresh ricotta from Paesanella. When I handed her the ricotta, she smiled and asked, “Oh, did you make this, Cherie?”

I had to admit that I’d bought it. I started telling her how it was freshly made by the ladies at Paesanella — but I could see that tiny flicker of disappointment in her eyes. So now, of course, I’m on a mission to make my own ricotta so that next time I visit, I can hand her a little tub and proudly say, “Yes Nonna, I made it myself.”

I’d always assumed making ricotta at home was complicated, but it turns out it’s surprisingly simple — just milk, lemon juice and a little salt. With the right balance, the flavour is fresh and beautiful, and once you’ve tasted it warm and homemade, you’ll never look at store-bought tubs the same way again.

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Why You’ll Love It

• More flavour and texture: Lightly salted and balanced so it tastes delicious on its own or stirred into your favourite dishes.
• Simple ingredients: No stabilisers, just milk, lemon juice and salt.
• Quick & rewarding: Ready in under an hour, including draining time.
• Versatile: Use it in savoury dishes like Spinach & Ricotta Gnudi with Sage Butter Sauce, Pea and Mint Pasta, or Ricotta-Stuffed Zucchini Flowers.

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Ingredients Explained

• Whole milk:
  Use full-cream milk for the best flavour and texture — low-fat or skim won’t form rich curds. Unhomogenised milk (like Barambah, Country Valley, Norco Gold Top, or bottles with cream on top at Woolworths and Coles) gives the fluffiest, most defined curds and best yield. Standard homogenised milk will still work, but expect a smaller batch and a softer, creamier ricotta. The milk should be fresh, not long-life or UHT, as those won’t curdle properly.
• Fine sea salt:
  Enhances the natural sweetness of the milk and brings the flavour to life. This version seasons the milk so the ricotta tastes delicious even before adding it to recipes.
• Lemon juice:
  The traditional curdling agent. Freshly squeezed lemon juice gives a clean tang and beautiful aroma. If your lemons are mild, add a touch more to encourage full separation.

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Pro Tips

• Don’t stir after adding lemon juice — it can make the curds grainy.
• Avoid boiling the milk or it will become rubbery.
• Drain longer if you’d like to flip the ricotta into a dome for serving or photography.
• Taste after draining; add a pinch more salt if needed while still warm.
• For the most beautiful flavour, finish your ricotta with olive oil, sea salt and lemon zest — simple, but so good.

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Expected Yield

• Unhomogenised milk: ≈ 350–400 g (1½ cups)
• Standard homogenised milk: ≈ 250–300 g (1 cup) with a softer, creamier texture

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Troubleshooting: If Your Ricotta Won’t Curdle

• Milk wasn’t hot enough: Reheat gently to 90–92 °C and let it rest again.
• Lemons weren’t acidic enough: Add another ½ Tbsp lemon juice and wait 10 minutes.
• Whey still milky: Be patient — it can take 25 minutes. Homogenised milk in particular needs more time.
• Tiny curds, lots of whey: That’s normal with homogenised milk. Strain well — you’ll still end up with smooth, spreadable ricotta.

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Storage & Uses

• Refrigerate up to 4 days.
• Not suitable for freezing — it becomes crumbly.
• Use leftover whey: add to soups, risottos, or bread/pizza dough for tenderness and flavour.

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Final Thoughts

Every time I think about making ricotta now, I remember that moment with my Nonna — her half-smile, her raised eyebrow, and the way she quietly nudged me to do better in the kitchen.

It’s such a simple thing, heating milk and stirring in lemon juice, but there’s something quietly satisfying about watching it come together for the first time. I can’t wait to take her a little tub next time and finally say, “Yes Nonna, I made it myself.”