Homemade Whole Milk Ricotta Cheese (Atkins Diet Phase 2) | dietplan-101.com

While you are on the Atkins diet, you can eat this delicious and creamy ricotta cheese. This homemade whole milk ricotta cheese is made from scratch with 3 simple ingredients: whole milk, plain yogurt, and cider vinegar. It is so much better than store-bought!

Yields: about 2 cups (18.5 oz/525 g)


  • 2 quarts (about 2 L) of whole milk
  • 1 cup plain yogurt (regular or low-fat)
  • 3 tsps apple cider vinegar
  • 1 1/2 tsps salt


  1. Combine all ingredients in a large microwave-safe glass bowl and mix well.
  2. Heat over medium heat (600 W) in the microwave oven until the temperature of the mixture reaches 180°F/85°C.
  3. At 175°F/80°C, when the milk starts to curdle, stir lightly using a ladle.
  4. Continue to heat up until 180°F/85°C, until the liquid becomes yellowish, you may give another light stir in between this.
  5. Remove from the oven and strain through a colander lined with cheesecloth. Hold up the cloth and lightly squeeze out the whey.
  6. Serve it warm or use it in recipes with ricotta cheese.
  7. Keep refrigerated for up to 3 days, if desired.