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If you are looking for an easy guide on how to make ricotta cheese from scratch, you’ve come to the right place. This 4-ingredient Homemade Ricotta has a delicious velvety texture that is hard to resist.
Making this homemade allows you to control the quality of ingredients which results in a fresher, creamier and more flavourful cheese than any store-bought varieties. Whether in cookies, whipped onto crostini, or added into easy dinners, I’m certain you’ll find delicious ways to use this up!
What is ricotta cheese?
Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.
Tips before getting started on your homemade ricotta
- Get organized: Pre-pour all of the ingredients and assemble the cheesecloth and sieve. This one comes together quickly, so it’s best to be organized and ready before getting started.
- Be patient: Because you need to slow boil the milk and cream, this step is time consuming. Don’t walk away, because the last thing you want to do is burn the mixture, which will result in a burnt-tasting ricotta. Secondly, the whey needs to drain from the curds and this process takes 20-45 minutes, depending on the consistency you want your ricotta.
Ingredients you’ll need to make homemade ricotta
Here is a quick overview of the ingredients you’ll need to make Homemade Ricotta. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- Whole milk: Be sure to buy the whole milk, which is 3.25%.
- Heavy cream: Either 10% or 18% will work. Adding cream will give the ricotta extra creaminess.
- Lemon juice: Alternatively, you can use white vinegar. The acidity will create the curds.
- Salt: Which adds flavour, use as much or as little as you like here.
Looking for more appetizers?
Who doesn’t need a few good go-to appetizers? Check out a few of my most popular ones right here on my blog:
- Fried Red Tomatoes
- Italian Rice Balls
- Whipped Feta with Maple Bacon and Toasted Walnuts
- Smoked Sausage Stuffed Mushrooms
- Fried Garlic and Sambuca Shrimp
- Buffalo Chicken Dip
- Parmesan Brussels Sprouts
- Crispy Salami Bites
- Easy Bruschetta
- Whipped Ricotta Crostini
- Baked Brie with Jam
- Brie Bites with Red Pepper Jelly
FAQ’S answered
How long will this recipe last in the fridge?
About 5-6 days. Just be sure to keep it in an airtight container.
How much ricotta does this recipe make?
About 2-2.5 cups.
What can I do with the leftover whey?
You can add the whey into breads, pancakes, muffins or biscuits for a more sour bite if thats your jam.
Did you like this recipe?
If you enjoyed my Homemade Ricotta recipe, please consider leaving me a 5 star rating and review in my recipe card provided below!
Homemade Ricotta
Equipment
- 1 cooking thermometer
- 1 cheesecloth
Ingredients
- 4 cups whole milk, 3.25%
- 2 cups heavy cream , 10% or 18% will both work
- 3 tbsp fresh lemon juice or white vinegar
- 1½ tsp salt
Instructions
- Add a large fine-mesh sieve over a deep bowl and line the sieve with the folded cheesecloth (you will need 3-4 layers).
- Pour the milk and cream into a heavy bottom pot.Set to low/medium heat, stirring often to ensure the milk/cream doesn’t burn.
- Once the milk/cream reaches a temperature of 190 degrees (a light simmer), remove the pot from the heat.
- Add the lemon juice and salt, gently stir and let sit for 15-20 minutes undisturbed.
- After about 15-20 minutes, the milk/cream should separate into clumps of curds. If you still see a lot of unseparated milk/cream, add another tablespoon of lemon juice or white vinegar and wait another 5-10 minutes.
- Pour (or ladle) the mixture into the cheesecloth-lined sieve and let drain into the bowl for 20-45 minutes (depending on how wet/dry you want the ricotta).Sammy's tip: if the bottom of the bowl fills with liquid (whey), discard and continue to let drain. See FAQ's above on recommendations to re-use the whey.
- Remove the ricotta from the cheesecloth and transfer to an airtight container.Discard the cheesecloth.
- Refrigerate until ready to use.
- Before serving sprinkle with flaky salt and olive oil.
Nutrition information is automatically calculated, so should only be used as an approximation.
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
This recipe seemed too simple, I was sure it wouldn’t turn out – but it yielded the most delicious creamy ricotta. I didn’t think it was curdling correctly and added more lemon juice but I don’t know if I needed it. The straining process helped it thicken but overall it was a little thinner than I expected even after about an hour in the cheesecloth. Regardless, I will make this again and again.