How to make easy fresh Ricotta cheese & save 55%!

Thermomix ricotta recipe

When we’ve made it ourselves, fresh ricotta is simply better than what is found on store shelves. It is a different experience altogether to eat warm freshly-made ricotta as the foundation of a dessert, or as a high-protein savoury treat. Even after being refrigerated, this fresh cheese made at home with Thermomix is so versatile that you will be inspired to find new ways for using it regularly while saving money. 

Making fresh cheese at home saves 50%-60% off the price of store-bought varieties.

The food shops in my city sell ricotta for about $16/kg. But the Thermomix recipe below (using whole milk and light cream) reduces the cost to $6.50/kg.

Make fresh cheese in less than 20 minutes!
True ricotta is the result of a adding acid to whey, the by-product of making cheese. But ricotta (like paneer and mascarpone) can also be made easily at home  by adding acid to whole milk. (Unlike paneer, ricotta is drained, not pressed.) We find great discrepancies in the many online instructions for how to make ricotta at home. There are differences in: the recommended temperature (75°C-95°C/170ºF-200ºF type of acid used (vinegar or lemon juice), and draining time (10-120 minutes). Frankly, it’s confusing. For this reason I decided to  create a customized Thermomix version that is quick, performs reliably, and delivers a soft curd suitable for a variety of uses.

Fresh ricotta cheese Thermomix TM31 recipe

This ricotta-styled soft cheese is similar to the German quark of my childhood. It can be used like a cottage cheese, or blended further by Thermomix to a cream-cheese substitute. Consider using fresh cheese in lasagna, cannoli, cheesecake recipes, dips, as a salad topping, and blended with herbs in colorful Veggie Spirals. The only thing you can’t do with acidified fresh cheese, is to keep it in the fridge for long periods. This is a perishable cheese that will keep about 4-5 days at the most. But it’s so easy to make, you can just make it as you need it!

how to make ricotta cheese with Thermomix recipeRicotta cheese Thermomix recipeRicotta cheese made in Thermomixdrain the Thermomix cheese instead of pressing

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How to make easy fresh Ricotta cheese, recipe saves 55%!
makes about 350 g. ricotta
Cuisine: Thermomix
Recipe type: Italian
  • 1500 g (52.9 oz) whole milk
  • 200 g (7 oz) light cream (I use 10% coffee cream)
  • ¼-½ tsp salt (optional)
  • 50 g (1.8 oz) white vinegar (lemon juice may be substituted, but results vary due to different acidic levels between lemons)
  1. Insert butterfly. Place milk and cream in Thermomix bowl and heat about 16 minutes/90°C/195ºF/speed 2. Turn off the Thermomix as soon as the red 90°C/195ºF light becomes solid. (Time may vary depending on the temperature of your fridge/milk.) Make sure the cap is on the lid to ensure proper heating, and that your milk/cream has reached 90°C/195ºF before going to next step. In the last few seconds add the salt so it mixes in.
  2. Keeping the butterfly in the Thermomix, set for 1 minute/soft stir – speed 1 (no heat) while gradually pouring vinegar through hole in lid. (Remember that 50 g (1.8 oz) of vinegar is half the measuring cap, so there is no need to pre-measure your vinegar… just half fill the cap and pour slowly. After one minute you should see separation between the solids and whey.
  3. Allow to rest for another minute or so, to ensure curd formation. Remove butterfly and gently transfer the solids to a jelly bag (I use these) or strainer lined with fine cloth. (If using regular cheesecloth, use several dampened layers to create a finer mesh for holding the loose ricotta.) For soft and lovely ricotta-style fresh cheese, it’s important to transfer gently at this point. I recommend scooping or ladling solids from the Thermomix to the cheesecloth, rather than dumping all once. Allow to drain for at least 10 minutes before using. (Drain longer for a dryer cheese.) At that point, you can serve the ricotta as a warmed dessert, or refrigerate for later use. It will keep a about 4 days in the fridge but fresher tastes better.


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See 109 comments from people who cook with Thermomix:

  1. Jo @ Quirky Cooking May 16, 2011 at 4:13 pm #

    Beautiful!!! Wish I could eat it… :)

  2. ThermomixBlogger Helene May 16, 2011 at 10:43 pm #

    Well Jo, from what I see on your blog, you are not exactly starving over there. (You have such a great variety of healthy, non-dairy and quirky recipes for Thermomix fans!)

  3. Chocolate Candy Lover May 17, 2011 at 4:04 am #

    So glad Jo sent me a link to this page. This is a great recipe to have on hand for making homemade desserts. Mmmm. It will also come in handy for another of my weaknesses, Lasagne! Thanks, Angie

  4. ThermomixBlogger Helene May 17, 2011 at 4:15 am #

    Hi Angie — yes, I agree… home-made ricotta is the perfect excuse for making lasagna ;-)

  5. Megan May 17, 2011 at 4:29 am #

    Oh, this looks so lovely! I’m such a slacko, I’ve got all the ingredients and haven’t ever made it!!
    I went to a cheese making workshop and we made ricotta from the left over whey from cheese making. It was so divine!

  6. ThermomixBlogger Helene May 17, 2011 at 5:29 am #

    Lucky you Megan, for attending a cheese-making workshop. Some of us just have to be satisfied with pretending that we are using whey, when in fact we are cheating by using whole milk ;-)

  7. Gillian May 17, 2011 at 6:13 am #

    Helene, thank you for this. I would also be interested if you have ever tried making quark in the thermomix – I understand that it can be cultured from a mix of buttermilk (the culturedversion bought in stores – not from the liquid left over after making butter) and milk.
    If you haven’t done this – could this be a request for a future experiment?
    Thx again

  8. ThermomixBlogger Helene May 17, 2011 at 10:15 am #

    Oh my Gillian! I love the idea but… best I can do is to um… ‘consider’ fulfiling your request. Truth is, I have read several recipes for Quark and as I hear it, there is a bit more science behind it, and not quite as easy to achieve. I even tried looking on the German Thermomix forum but it seems people in Germany buy Quark as readily as some people buy butter and they don’t seem to make it in Thermomix. But I will keep looking… In the mean time, this ricotta works just like quark for me, when blended further in Thermomix (!) Maybe I will post my mother’s recipe for herbed quark one day, using the ricotta. I made some yesterday and again today, with great results.

    If any readers have used Thermomix for making quark, I’d love to hear about it :)

  9. Madame Thermomix May 17, 2011 at 10:30 am #

    Lasagna on the menu with homemade ricotta!!!!!!!!!!! So many things our Best Friend in the Kitchen can do for us! Thanks once again, Helene!

  10. ThermomixBlogger Helene May 17, 2011 at 11:14 am #

    You are welcome Madame. Yes, my best friend in the kitchen likes making cheese ;-) (… and sauces, and soups, and sorbets, and pie crust and cakes, and Hollandaise and, and, and… )

  11. Gretchen May 17, 2011 at 11:57 am #

    Too easy Helene. Thanks for simplifing this recipe for us lazy cooks.

  12. ThermomixBlogger Helene May 17, 2011 at 11:06 pm #

    Uh… did you say … lazy? I feel you are mistaken to call yourself a ‘lazy cook’ Lady Gretchen. I know for a fact that you are not lazy, for I have seen you expend great energy for the sake of making Liverwurst in Thermomix, and when trying to carve a daikon radish with a corkscrew. Lazy? You? Not! You are one of the most active Thermomix funatics I know.

  13. Andrea May 18, 2011 at 3:27 am #

    Thanks for doing the hard work and putting out this recipe. I will definitely be making this one soon. Spinach and ricotta ‘pie’ will be on the menu at The Opie’s in the very near future.

  14. ThermomixBlogger Helene May 18, 2011 at 10:44 am #

    Hi Andrea — would love to taste your pie! There are so many ways to use ricotta, but being a “savoury gal” the way it combines with spinach, (and nutmeg) is what I love best. Stay tuned for more about ricotta coming soon.

  15. Jen June 12, 2011 at 2:02 am #

    Made this today to go with the vegie scrolls – both were excellent, thank you. Can I use the left over liquid from the ricotta?

  16. ThermomixBlogger Helene June 12, 2011 at 11:00 am #

    Hi Jen — thanks for taking time to let us know of your success with this, and with the Veggie Spirals. I’m glad to hear you had fun with both recipes. Your question about the ricotta liquid is a good one. I have researched this many times in hope of finding an answer that suited me, but I keep coming up blank. Some people use it in smoothies, soups, or bread recipes. I’ve tried this, but I’m not too excited about the idea. Because I am so frugal sometimes I will substitute part of a recipe’s call for water, with ricotta whey. My favorite way to use it, is for watering acid-loving tomato plants. (and if anyone knows of a better idea, please do tell!)

  17. Cookie1 June 26, 2011 at 12:47 am #

    I made this today Helene and it is so easy and very tasty. I don’t think I;ll be buying ricotta anymore. Do you think it would work with medium fat milk?

  18. Cuilidh June 26, 2011 at 2:09 pm #

    This looks lovely and I will be making it as soon as I get a chance, but are you able to indicate the quantity / weight of ricotta that this recipe makes?

  19. Cuilidh June 26, 2011 at 2:11 pm #

    Oooopppppsss, after having checked the recipe before submitting my last comment I posted my query, scrolled up to the top of the recipe instructions … and what did I see? Yes the answer to my query – approx. 350 gm of ricotta.

  20. ThermomixBlogger Helene June 26, 2011 at 8:30 pm #

    Hi Cookie1 – thanks for sharing your success with us! For the record, the “full fat” milk I refer to here is about 3.25% fat. From all I’ve read, you pretty much need whole milk for making ricotta, but if you are looking to reduce the fat content, you might try reducing the amount of cream. I would start by replacing half the cream with whole milk. If you are happy with that, then try replacing all the cream with milk. This won’t give you a low fat version, but it will be ‘lower” in fat. If that works just fine, then you could continue the strategy by reducing a fraction of your whole milk with lower fat milk etc. That’s my best suggestion, hope it helps :)

  21. ThermomixBlogger Helene June 26, 2011 at 8:31 pm #

    Hi Cuilidh – glad you found the answer you needed — and that was SO much faster than waiting for me to respond ;-)

  22. Cookie1 June 28, 2011 at 6:19 pm #

    Thanks Helene. I am really wondering if it’s worth replacing the cream etc as the taste of this is just extraordinary. I can taste the cream in there and love it. Perhaps I’ll try to reduce the amount of it I eat instead. Thanks for the suggestions though.

  23. ThermomixBlogger Helene June 29, 2011 at 9:45 am #

    Great to read this ‘turn of mind’ Cookie! — I’m in full agreement ;-)

  24. Mara July 11, 2011 at 6:23 am #

    Try making it with goat’s milk. It’s a favourite at home.

  25. ThermomixBlogger Helene July 11, 2011 at 3:42 pm #

    Yay Mara! On reading your comment this morning I ran out to get some goat milk and have just done the goat’s milk ricotta. Yummy! For the sake of keeping as much goat flavour as possible, I did not use cream, just 1700 g goat milk. The result is subtle, with a smaller ‘curd’ than in the original cow milk/cram recipe. I am now going to blend the goat ricotta with black cherries and sugar for a special topping on the cake I made for a special visitor who arrives this evening Thanks so much for inspiring this recipe twist, it was fun to do :)

  26. Penny July 12, 2011 at 5:49 am #

    Hi Helene,
    I’m trying to make philli cheese from quark and sour cream (recipe on the forum). I’m in the process of making sour cream with a raw milk starter, but a quark recipe is hard to find. Do you think I could use this ricotta? Or half ricotta and yoghurt cheese? Instead of the quark? LOVE your recipe’s by the way!

  27. ThermomixBlogger Helene July 12, 2011 at 2:05 pm #

    Hi Penny — wow, that’s a tall question! First, I applaud your creative Thermomixing efforts with all things dairy! (Would love to hear more about your results too.) I did try to find out more about making quark with Thermomix a while ago and even scoured the German Thermomix forums using my limited German language abilities but to no avail. I found some info, but it wasn’t consistent enough to motivate me into further experimentation. So I say ‘yes’ to all your suggestions in the comment above and I also encourage you and everyone to play further with these ideas. (If you blend the ricotta long enough — a minute or more — I think you will find it works well as a cream cheese substitute.)

    On the subject of ‘play’ I too found myself playing with Thermomix dairy ingredients yesterday. I made this great cake for the millionth time and then created a new topping for it by whipping together some cream and the Mara-inspired goat-milk ricotta, plus adding cherries. You can see the result posted on the facebook page.

  28. moreta August 4, 2011 at 8:43 pm #

    Just found this blog and love it. Thought I would add a comment here that may be of help. I was a cheese maker prior to a thermomixer and found as you have that the Thermi can add some real benefits to the craft. Primarily the heating of the milk to 90 deg. According to my cheese makers guide, Quarg/Quark/cream cheese are the same except for the amount of fat in each. The method is the same for all. Some quark is made from skim milk. Makes a nice low fat cheese. My recipe does use a commercial culture to create the acid . The only difference I think is the consistency. I also use UHT milk which I buy when on special so it makes for a very cheap cheese. You might like to know that Mascarpone is made in a similar fashion but with high fat whipping cream. Much easier and tastier that the mock version in the EDCB. One other tip I have found is after heating and mixing I put the milk into the Thermoserver to maintain an even temperature for a longer period. This makes for a larger curd.

  29. Gretchen August 5, 2011 at 1:55 am #

    Nice to meet you here Moreta on this wonderful blog. Perhaps you could share your recipe for Mascarpone with us . I have finally found a very high fat Jersey creme from a local dairy at a price I am wiling to pay and would love to turn some of it to Mascarpone. There is a lovely recipe on this blog but you can never have enough recipes from a real cheese maker using this unique machine. Sorry Helene.

  30. ThermomixBlogger Helene August 5, 2011 at 1:13 pm #

    Hi Moreta — I’m glad you’re enjoying the blog and I have to say it’s a real treat to get some words of Thermi wisdom from a true cheesemaker. Thanks for stopping to share your experience with us. (Very interesting to read that you use UHT milk with good results as I have read conflicting opinions on this.)

    And Gretchen — No worries! The more recipes, the merrier — as you suggest ;-)

  31. Amanda October 8, 2011 at 9:42 pm #

    I made this yesterday and it was just too easy! Thanks so much, Helene, for show me how to do this in the TM. I don’t imagine I’ll bother buying ricotta ever again!

  32. ThermomixBlogger Helene October 8, 2011 at 10:54 pm #

    So great to hear about your positive experience with Thermomix ricotta! I know what you mean… it’s so easy, it’s hard to believe, isn’t it? Thanks for taking time to come back and comment — I expect your words may inspire someone else to give this a first try ;-)

  33. Naomi October 19, 2011 at 4:56 am #

    That was so YUM!! used some of it to add to a pasta sauce with spinach onion, garlic and tinned tomato….SUPER yum!

  34. ThermomixBlogger Helene October 19, 2011 at 3:50 pm #

    Great Naomi — thanks so much for your feedback!

  35. Kristine December 12, 2011 at 9:06 pm #

    hello I just discoverd this page on the search for a quark recipe for my newly y acquired thermmix. When I moved overseas from Germany I needed to come up with my own quark and I found the following recepe that has worked well for several years. It needs some planing as you need to let the dairy mix stand for a periode but it keeps for at least two weeks and you don not need to add any acid and its super easy.
    – mix milk and buttermilk in ration 4 milk :1 buttermilk. let stand over night at room temperature ( I lived in the tropics and the heat did not temper the results, at times it saved me the heating up…)
    – carfully warm up the mixture to 35 centigrade, stir ocasionaly and the curd will built.
    – drain the solids from the liquides as outlined above, the longer you let it sit , the more solid the quark gets.
    – capture the liquid, you can even buy it in health food stores in Germany called Molke, I used it to make smoothies or as liquide for bread which gives it a slight sourdough flavour
    – keep the solid+ quark in the fridge for up to two weeks

    My favorite cheesecake recipe calls for Quark and it was a hit on many parries not only with German expats. From about 3-31/2 liter milk I got about teh i kg that I need for the cake but it variety at times, depending on kind of milk. (the more fat the more quark it seem). Occasionally the milk buttermilk mixture did not set properly and it looked it was realtedte to the plastic container that I had used and which had been used to blend some excotic fureit before.. so to be on the safe side, just mix it in a clean pot.

    any ideas how to convert the recipe for the TM othe r than doing the heating up in it (

  36. ThermomixBlogger Helene December 12, 2011 at 9:17 pm #

    Ach du lieber Mensch Kristine! Du bist ja aber meine Quark Engel!

    Thank you SO MUCH for taking time to share these instructions. I’m sure this time is busy in your house as much as in our homes too, as we prepare for Christmas… so I am touched by your generosity and willingness to help other Thermomix fans. With the Thermomix we have to set the “heating up” temperature to 37 instead of 35 but I think with blades going in reverse on the spoon speed we should be able to watch and catch the curds as they form. Then using the simmering basked, they could be easily strained. I will give it a try. With your permission I will re-format the instructions on a separate page once I’ve tried it. I can not promise this will be done soon, as I am super busy… but it will come! I have read much about Molke but never tasted it. I’m excited to try your method Kristine — vielen Dank!

  37. Gretchen December 12, 2011 at 9:55 pm #

    I love quark and it is rare to find here in Cairns. When I do it is very expensive so I am much interested in this method. I too live in the tropics Kristine so am thinking in the thermo server overnight might do it.

    Well Helene I will watch this space with interest and hope you have time in the new year to give this a go. Such a lazy girl I am. I would imagine the process would differ in your climate unless you turn the heat up to 32 c.

    I have a freezer full of buttermilk but certainly not 3 litres all together. Still if it is easy it might be worth while trying a small amount. Trouble is I never label stuff and I think now some might be duck fat. LOL!

  38. Kristine December 13, 2011 at 6:45 am #

    Hallo Helene , es ist mir eine Freude! Schoen hier etwas Deutsch zu entdecken!

    I am happy for you to master my good old GEeman recipe for the thermomix. I have a tupperware gadget that allows me to strain very well, with an insert basket and a lit, works well for big amounts as well. I have to admit that my cook books said to heat the mixture up carefully to 35 degrees and in reality it often got warmer and still worked unless it came close to a boil, so I am sure the 37 set temperature on the thermomix will be ideal.

    And Gretchen, I just move from Towsnville to Canada..I hope its not to hot there yet..I am enjoying beining back in the wintery x-mas climate. . To make it clear to do the aaprox 1 kg batch of quark I used about 3/31/2 liter milk and not buttermilk, you mix that in in a ratio 4milk to 1 buttermilk. I often used the carton of buttermilk poured it in the pot and just used that empty container 4 times to measure in the milk. I never used frozen buttermilk to do it, so just in case it won’t work for you try it with fresh buttermilk.

    have fun with it and a delicious built up to x-mas.

    cheers Kristine

  39. Jordanna Zareb February 4, 2012 at 2:16 am #

    Hi Helene
    Just wanted to say, I love this recipe and love Making ricotta and feta in my Thermomix. I have been making ricotta in my Thermomix for many years without cream and using UHT milk and the results were good…but I like your recipe better! Thanks :) I have had one almost failure :( in all those years maybe 5 years the only time it failed was whenI did a talk about cheese making at a Thermomix meeting in front of my peers and group leader …oh dear…I put this down to the milk quality. Here in Australia our supermarkets have had a price war on milk and have generic milk that have been”watered” down with whey…naughty! This was evident when I used said milk…organic no less and I got tiny pathetic curds….no lovely soft bunches of curd…this makes a grainy not very pleasant ricotta….good cheese comes from good milk! Ouse the whey in pasta dishes like the tuna pasta in the Australian every day cookbook and soups as you say, it can apparently ( have not tried it yet) be used to lacto ferment foods such as sauerkraut and other vegies… btw..I love making thermie dips with homemade ricotta instead of cream cheese…and is a lower fat option too…thanks again for a great recipe and great site :)

  40. ThermomixBlogger Helene February 4, 2012 at 3:53 pm #

    Thanks for taking time to comment Jordanna! I love it when EXPERIENCED Thermomix fans such as yourself can help us newbies out! Very interesting about the organic UHT milk… Would love to hear more about your feta : )

  41. Julie May 7, 2012 at 9:53 pm #

    Please excuse my ignorance, but what is 10% coffee cream? Is light cream simply low fat cream?

  42. ThermomixBlogger Helene May 8, 2012 at 3:05 pm #

    Hi Julie — Yes, light cream is lower fat cream but where I live (Canada) we have different grades of low fat cream. We have 6%, 10%, 18% and then the ‘high fat’ whipping cream which is about 35%… I don’t think it really matters what grade of low fat cream you use, but I like to mention specifically what I’m using for those who like to know :)

  43. Julie May 10, 2012 at 6:27 pm #

    Thanks Helene
    Would it matter if you used the high fat cream?

  44. Kylie May 22, 2012 at 9:57 pm #

    Thank you so very much Helene!
    We have just discovered daughters 3 & 4 (of 4) are allergic to the A1 protein in cows milk here in Australia. After reading ‘Devil in the Milk“>‘ & discovering the overwhelming research linking A1 protein to Mental Disorders & Autism, we have also decided to convert the whole family as an experiment for behavioral changes regarding our second daughter too. The change has been rather significant, in fact nothing short of amazing really!
    Although A2 milk & A2 pot set Jalna yoghurt are readily avail here in Melb, it is becoming rather expensive sourcing sheeps milk cheeses etc.
    I have literally just made my first batch of yoghurt (is in the thermos setting now), using 3tabs of Jalna A2 yoghurt as setter & A2 full fat milk only & am very keen to find other cheese recipes as we all love cheese in our house :-) only prob thus far is that there is no A2 cream avail as yet, so shall let you know how we go

  45. ThermomixBlogger Helene May 28, 2012 at 7:56 pm #

    Hi Kylie – thanks for this comment. I had not heard of the book, and am very interested! So glad to hear you are using Thermomix to improve the health of your family ;-)

  46. Laura June 9, 2012 at 9:21 pm #

    I love the simplicity of this recipe and have made it many times. Just a quick question. You say that if you blend the ricotta for a further minute or so it makes a good substitute for cream cheese. Do you mean before it has been drained or do you return it to the TMX after its draining time? Sorry if this is a silly question.

  47. ThermomixBlogger Helene June 9, 2012 at 9:54 pm #

    Hi Laura — it’s not a silly question at all, and thanks for asking for clarity as I’m sure you’re not alone in wondering…
    I ‘cream’ the ricotta after draining. If its really dry you could always add a tablespoon or two to help make it more creamy, but that’s really just an indulgence. Remember it won’t actually BE cream cheese, but can act as a substitute. For example: I use this to substitute for half the cream cheese when making a certain cheesecake recipe that is not yet posted on this blog but which I hope to share soon ;-)

  48. Betty Foster August 27, 2012 at 5:39 pm #

    Thanks for his recipe. I made it last night and it is absolutely delish and so easy to make! I am currently doing the 12wbt and the recipes call for a lot of ricotta which can get quite expensive so I’m glad I have have a cheaper alternative however I need to have a play now to make reduced fat ricotta to fit I with the 12wbt. For now though, I am enjoying the creamy delicious fruits of my labour :)

  49. Vashti August 28, 2012 at 8:13 pm #

    Hi, I’m a new Thermomoxer and was looking for recipes for cottage cheese and ricotta. As far as I’m aware, ricotta is made from the whey one obtains after making cottage cheese. Ricotta literally means ‘cooked again’ in Italian… I’m about to try your recipe, but will cool, rinse, and stir the resulting curd which becomes cottage cheese (once a little cream is added at the end). Given that, have you seen any recipes for ‘cooked again’ ricotta for Thermomix?

  50. Jane November 3, 2012 at 3:58 pm #

    Just made this ricotta, thanks for the simple instructions. Do you know what I can do with the leftover liquid?

  51. Gdaiva December 24, 2012 at 12:26 am #

    Ladies, please, don’t throw away your whey, its very nutritious liquid. You can freeze it for future uses, if its too much at the time. It is loaded with probiotics, well would be really loaded if you make from raw milk, but anyway its still good when you make from store bought milk. You can use it instead of water for making bread or pancakes, i really love pancakes mixed a night before, and in the morning its risen and has sourdough taste ( no yeast, just use whey instead of water). It also very good for fermenting anything, all kinds of veggies. I also soak my rolled oats over night and pour it of, then cook with water, milk or coconut milk, the porridge is more delicious and cooks very fast. Tons of ideas in the book “Nourishing traditions”. Or if you really dont like using for yourself, give it to your pets, its nutritious for them too :)

  52. ThermomixBlogger Helene December 27, 2012 at 10:47 pm #

    Thank YOU Gdaiva! Great suggestions, yes, the book Nourishing Traditions is on my wish list!

  53. Perthite December 31, 2012 at 8:07 pm #

    Thanks for this recipe and all the comments. I just made the ricotta with cheap milk and accidentally used 36% fat cream. The result is delicious but the curds were quite small which I put down to the bad quality milk. I’ll be buying better quality milk and trying again this afternoon. The first batch hasn’t even cooled and it’s almost all been eaten so obviously a hit! :-)

  54. ThermomixBlogger Helene December 31, 2012 at 8:26 pm #

    Thanks for taking time to send in your feedback Perthite! I’m so glad to hear you enjoyed the process and the result ;-) There are so many uses for ricotta, and with Thermomix it’s just so easy to make our own ingredients. Cheers!

  55. Michelle January 8, 2013 at 11:04 pm #

    Hi Helene,
    I just made this recipe, I only have 35% fat cream so only put 100g and the result was perfect!! So good that it’s only been 1 hour and it’s all gone, my family loved it :-) Thank you!
    Ps. I pour it on a clean tea towel over the Veroma tray to drain.

  56. Lindy January 22, 2013 at 4:59 am #

    Hello, could I use this ricotta for a baked cheesecake recipe.? Also, could i strain it in a nut milk bag?

  57. ThermomixBlogger Helene January 22, 2013 at 1:53 pm #

    Yes, and yes Lindy!

  58. Corinne S February 4, 2013 at 1:06 am #

    Hi there. I just made this using the buttermilk that I had left over from making butter in my Thermo and didn’t want to waste it so thought I’d just give it a go. It’s so yummmmmmm – thank you so much for posting the recipe! I note in other comments it can be used in lasagna – I’ve never used ricotta in lasagna before so this is probably a silly question however do I blend the ricotta (by itself or with something) to make it smooth or would I just spoon the ricotta over the sauce as is? Thanks so much for the recipe once again – I’m in heaven!

  59. ThermomixBlogger Helene February 10, 2013 at 10:02 am #

    Hi Corinne — sorry for the delay in responding but I just saw your comment now! You can go either way with the ricotta. You could blend it or put it on in soft chunky spoonfuls. It depends a bit on your ricotta and your personal preferences. For example, you could ‘loosely blend’ it with herbs or grated parmesan, or both. Or nutmeg. Or egg! Somewhat depends on who you are serving and whether or not you want to sneak some extra nutrition into the dish ;-) Happy mixing!

  60. elena March 16, 2013 at 10:11 pm #

    hi Helene , i grew up in Russian and we used to make our own quark all the time ,that’s how i do

    it is very simple; i take 2 litters of buttermilk 2%(superstore) put into thermomix use butterfly, set 60 grad and warm it up by speed 3 to 4 till it riches the temperature,(the quark should never be heated above 60 , otherwise you get cottage cheese ) it can take you between 10 to 20 min , after that i just drain it until all the liquid is out ,that process can take up to few hours , i let it sit on the counter till its done ,out of 2 litters of buttermilk there is app.600-700gr. of quark it is easy and efficient.

  61. ThermomixBlogger Helene March 17, 2013 at 9:56 pm #

    Thank you so much Elena — I can’t wait to try this! When I get the chance to try it, I will blog about it for sure. I’m really excited to try!!! xo, H.

  62. Helen June 6, 2013 at 8:45 pm #

    Just made this using someone’s great suggestion to drain through Varoma! Thank you! Must say it worked better than the v similar recipe to be found in the 2013 Australian tmx calendar!

  63. ThermomixBlogger Helene June 6, 2013 at 9:33 pm #

    Thanks Helen, I appreciate the reminder of using the Varoma to help drain. Would I be correct to assume you put a liner of some kind in the Varoma… cloth or Chux or …?

  64. Deanna June 6, 2013 at 11:40 pm #

    Hi Helene, can you cook anything with the strained milk??

  65. Karen June 7, 2013 at 7:56 pm #

    Thank you all, i had lots of questions about making ricotta and got them all answered here.

  66. ThermomixBlogger Helene June 11, 2013 at 12:18 am #

    Hi Deanna — some people do use the whey, but I’ve never had truly encouraging results from it. I’ve also heard it’s good for watering tomato plants, but haven’t thoroughly researched the subject…

  67. Jan P July 1, 2013 at 8:39 am #

    Love this blog. I’ve read all these comments and a Query for Elena – can you use the buttermilk from when you make butter in the TM – you mention a %? I saw Corinne’s comment so I thought yes? Although I have no idea what the % is. I make my own butter in the TM and so far have used it to make buttermilk bread only.
    Query for Thermomix Blogger Helene – can you use 35% cream instead of the light cream – does this just give a creamier ricotta or won’t it work properly?
    And Gdaiva – query re the whey – wouldn’t it be vinegary and taint the flavour of things like pancakes?
    thanks in advance ladies

  68. ThermomixBlogger Helene July 1, 2013 at 6:36 pm #

    Hi Jan P — Wow, you have done a LOT of reading here, thanks for your patience! I believe that using the buttermilk will NOT work in this case, but have not tried it myself to be certain…. Now for your question about using a higher fat-content (35%) cream: I’ve not tried this but I think it would probably work, resulting in a richer ricotta. If you try it yourself, please do let us know.

    So glad to see you having fun with your Thermomix Jan. Keep on mixing!

  69. Julia August 14, 2013 at 6:50 am #

    Hi, I’ve tried this recipe twice now and failed completely! I followed the recipe to a T a used different vinegar the second time because it didn’t work the first time. So it’s not the vinegar. I use full fat unhomogonised milk, which I think should be fine. It just doesn’t separate?

    The whey still looks milky (not transparent) and there is hardly any curds (maybe 100g?)

    When it didn’t work I brought it back up to temperature and added more vinegar. Still no good!

    Any ideas?

  70. ThermomixBlogger Helene August 14, 2013 at 11:14 pm #

    Hi Julia — I am sorry to hear of the poor results you’ve had with this recipe. I’m not an expert on this subject so can’t offer any concrete help but I’ve searched via Google and it seems that even non-homogenized milk can be pasteurized and maybe even super heat treated. That would make it not work. I would guess that the milk is the culprit here. That’s my best answer, wish I knew more about this subject but like the rest of us, I’m learning too ;-)

  71. Liz September 23, 2013 at 3:54 pm #

    Would this recipe work with raw milk too? Thank you

  72. Anita September 28, 2013 at 5:06 am #

    Thank you for the recipe. It worked wonderfully and my family and I enjoyed homemade ricotta for the first time. I used brand new stockings tied to a wooden spoon suspended across two tall jars to drain the cheese. For those that have been wondering what to do with the leftover liquid – I substituted it for recipes that called for buttermilk such as muffins and pancakes and it was fine; they turned out light and fluffy, and there was no sourness from the vinegar.

  73. ThermomixBlogger Helene September 29, 2013 at 4:58 pm #

    Wow Anita — thanks for your lovely insights, instructions, and comment. I really appreciate that took time to return here and share your success with us!

  74. ThermomixBlogger Helene September 29, 2013 at 5:12 pm #

    Hi Liz — I’m going to say ‘yes’ but I’m NOT an expert! Cross your fingers and try it ;-)

  75. Frugal Faye December 12, 2013 at 7:42 pm #

    Wow, I am in ricotta heaven, what a delicious easy and cheap recipe to make. I have just made my first batch of ricotta cheese and it is amazing. Thankyou for sharing Helene :)
    Off to make any other soft cheeses that I can with my Thermomix., it has opened up a whole lot of new doors in cooking for me.

  76. ThermomixBlogger Helene December 13, 2013 at 8:26 pm #

    Frugal Faye: I know, right?! Same for me. I got so excited when I made my first cheese. It’s a whole new world for sure, with Thermomix in the kitchen. Have fun!

  77. Susan March 15, 2014 at 11:38 pm #

    Love the idea but in Melbiurne I can buy 1kg ricotta for $4.50 from a small local manufacturer. Warm too.

  78. Jeanne May 4, 2014 at 12:10 am #

    OMG – I’ve just made this for the first time…. Yum yum yum…… My hubby n son love it and my son loves cheese……this is definitely on my list forever more…….

  79. Bec May 7, 2014 at 4:57 pm #

    Thanks Helene and all the others who’ve posted comments. So much info on one page!
    I’ve just made this for the first time and it is great. I only had 85g of pure cream (35% fat) so that is all I used. I let it drain for about 15 minutes and got 410g of ricotta, which I’m about to use as a cream cheese substitute in my smoked trout pâté recipe (so I should stop eating it or there won’t be enough left)!
    I just tasted the leftover liquid and it doesn’t taste at all vinegary, so I’ll keep it to use as a buttermilk substitute as suggested by others.

  80. Melissa June 18, 2014 at 8:51 pm #

    Do you have instructions on how to make ricotta from whey?

  81. Jaye June 30, 2014 at 12:05 am #

    Wow!!! I tried this recipe last night, made first batch and yummo, had three teaspoons and had to walk away as would have eaten it all. It is just so nice. So glad I came across this recipe looking for quark recipe. Was unsure about light cream, so used full cream and worked really well. Hank you for sharing.

  82. ThermomixBlogger Helene June 30, 2014 at 10:22 am #

    Hi Jaye — Great to hear of your success :) Mix on!!!

  83. Suzanne July 5, 2014 at 8:53 pm #

    So excited to have made this! I used it in spinach, chicken ricotta cannelloni. Tasted fabulous on its own. I used a full cream too. Yummy! Thank you.

  84. ThermomixBlogger Helene July 6, 2014 at 2:29 pm #

    Oh Suzanne, thanks for your feedback — that’s just how I felt when I first made ricotta with my Thermomix ;-) … your comment made my day!

  85. Lisa October 1, 2014 at 2:09 am #

    Hi, I have just tried to make this but miss read the instructions and only used 500g milk instead of 1500g. Is there anything I can do or should I just start over?

  86. ThermomixBlogger Helene October 2, 2014 at 10:36 am #

    Hi Lisa: Sorry due to time differences and having many commitments I’m not able to answer questions “in the moment”… By the time I saw your question I’m sure you had moved on to using your Thermomix for something else. (Yes, it is possible to make ricotta with a smaller amount of milk, but the heating time will be shorter, and you can use less salt and less vinegar as your overall quantity will be less.)

  87. Debbie October 3, 2014 at 4:29 am #

    Made this receipies a couple of times, but each time it is a bit rubbery. What am I doing wrong.

  88. ThermomixBlogger Helene October 3, 2014 at 10:32 am #

    Hi Debbie: all I can suggest is that maybe you are draining it too long… this would make for a more dry, and perhaps more “rubbery” cheese. Hope this helps :)

  89. Lisa October 5, 2014 at 3:40 am #

    Thanks Helene. I actually used the full amount of vinegar for the reduced amount of milk. While I was unsure what to do I just popped it into a container in the fridge and left it. I saw it the next day and thought it looked different so decided to have a closer look. I then drained it and guess what…I had cheese. It was quite sweet and I wasn’t sure what to do with so I just added some herbs, salt and some spring onion and voila, a dip is made. I will try again with correct quantities and see what happens. I am planning to make for in daughters class for science in about 3 weeks so want to make sure I get it right.

  90. Jodie February 7, 2015 at 1:43 pm #

    Hi I haen’t read through all the comments but would Full Cream Lactose Free Milk work?

  91. ThermomixBlogger Helene March 8, 2015 at 11:52 am #

    Hi Jodie — sorry for the delay in responding to your question… I missed you comment and just spotted it now! According to this site the lactose free milk or cream should work fine, as long as it’s not ultra pasteurized. (Also mentioned on that page is the fact that when using regular dairy to make ricotta at home, most lactose is removed in the whey… interesting!)

  92. Susan March 10, 2015 at 1:19 am #

    Bummer. Looks good but I can buy fresh warm ricotta in Melbourne for $4-6 a kilo.

  93. ThermomixBlogger Helene March 10, 2015 at 11:55 am #

    Wow Susan that’s a great price! I just checked my local grocery store (I’m in Canada) this morning and the price here is still about $16/kg…

  94. Aliona March 24, 2015 at 7:59 am #

    Hi Helen. I’ve got loads of whey left from making cottage cheese. I’d love to use it for making ricotta. Could you please let me know how to make it with whey rather than milk. And also do I still need to add cream? Many thanks.

  95. Elke December 17, 2015 at 7:39 pm #

    Oh my goodness, the ricotta is divine! Thank you for this wonderful recipe.

  96. ThermomixBlogger Helene December 17, 2015 at 9:02 pm #

    Oh Elke, thanks so much for your feedback! I’m happy to know you are enjoying the ricotta… so many ways to use it ;-)

  97. Kasey December 29, 2015 at 6:16 pm #

    Hello, if I would like to just make 1/2 a batch do I just half it and keep the same cooking time? Thank you

  98. Kasey December 29, 2015 at 6:16 pm #

    Hello, if I would like to make half a batch do I just use half and then the same cooking time? Thank you

  99. ThermomixBlogger Helene January 2, 2016 at 7:24 pm #

    Hi Kasey; When cooking with Thermomix and altering recipes its good to remember that having different amounts in the bowl will alter the cooking time required. So in this case, if you halve the contents, you won’t need to cook for the full time. In step one, you can just cook it till you see it’s reached 90C (195F) — I’m sure it won’t need 16 minutes if you’re just using half. Hope this helps :)

  100. Heather June 30, 2016 at 8:33 pm #

    I have just made this and it seems very milky still with a very low yield. Is there something I can do to increase the yield? Or have it less milky? It’s literally just got a few curds on the top and that’s it. I’m sure some thing is wrong. I used full milk plus cream.

  101. Anna Castiglione September 30, 2016 at 6:04 pm #

    When I read your instructions it says to heat for 1 minutes and I think it’s wrong. The view of the screen cuts at the number 1. It says minutes so I know it needs to be more. Compared to other recipes I think it should be at least 15 min is that right? Please advise. Thank you.

  102. ThermomixBlogger Helene October 3, 2016 at 5:14 pm #

    Hi Anna — I’m so sorry to hear the instructions are being truncated by the browser on your device :( You are correct to assume the time is more than one minute — it actually says 16 minutes in step 1! I really appreciate your feedback but not sure how to “fix” this as different browsers and devices adapt differently to the blog’s layout. Can you tell me which type of device and browser you were viewing on when this happened? (I’ll look into finding a solution…) Thanks again for taking the time to inform me of this and best of luck with the recipe :) H.


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