Ricotta Cheese - a2 Milk™

Ricotta Cheese


Milk, lemon juice and about 30 minutes – that’s about all you need to make a batch of fresh, healthy homemade a2 Milk™ ricotta. Ricotta gets its name from the Italian phrase “cooked again” because that’s what you do to make it – you cook the whey again. It gives a delicate but delicious flavoured cheese that can be included in other recipes, served on top of dishes like pasta or even served on some crusty bread as an appetiser.


  • 2 lt of Whole a2 Milk™
  • 60ml freshly squeezed lemon juice


  • Large pot
  • Instant read thermometer
  • Measuring spoons
  • Cheesecloth
  • Strainer
  • Mixing bowl
  • Slotted spoon


  • Heat the milk in a large pot over medium-low heat.
  • Let it warm gradually to 90°C, monitoring the temperature with an instant-read thermometer. The milk will get foamy, remove it immediately from the heat if it starts to boil.
  • Remove the milk from the heat and pour in the lemon juice.
  • Allow the ingredients to sit in the pot for 10 mins. After this time the milk should start separating in clumps.
  • Set a strainer over a bowl and line the strainer with a cheesecloth. Scoop in the big curds out of the pot with a slotted spoon and transfer them to the strainer, then pour in the remaining curds.
  • Let the ricotta sit for 10mins to 1h, depending on how wet you want the cheese to be.
  • You can eat it straight away or store in an airtight container for up to a week.

Recipe Source:

By Andrea Soranidis
Recipe courtesy of  The Petite Cook

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