Homemade Ricotta

Use this homemade ricotta in tarts, sauces or pizzas.

  • 45 mins
  • Serves 1
  • Beginner


1 litre Yeo Valley Whole Milk

500g/1 pot of Yeo Valley Natural yogurt

2 tbsp organic cider vinegar

2 tsp of salt


  1. Place ingredients in a saucepan and bring to the boil.
  2. After 2mins, once curdled, remove from the heat.
  3. Line a large sieve with a clean tea towel and place it over a large container to catch the whey.
  4. Pour the curdled mixture into the lined sieve and leave to cool.
  5. Twist the cloth with the curdled mixture to squeeze away the excess moisture, then remove from cloth and place in the container.
  6. Pop container in fridge for 12 hrs to allow ricotta to set.
  • The leftover whey can be used as a replacement for water in bread-making. It can be kept in an airtight container in the fridge for up 2 weeks.

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