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Easy Homemade Ricotta Cheese

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Homemade Ricotta Cheese is easier than you might think! All you need is 4 ingredients to take you from milk and cream to luxurious and delicious ricotta cheese.

overhead shot of finished ricotta in a black bowl, with lemon wedges on right side

One of my favorite things about the blog has been learning to make a number of sauces and dips. Sure, you can buy them premade at the store, and there are times that I still do. But homemade almost always tastes better, and you know exactly what’s in them!

I always have Marinara Sauce in the fridge. I can’t even think of eating any fried seafood at home without my Tartar Sauce. And my Coconut Milk Ranch Dressing is a hit with friends.

I don’t buy ricotta cheese very often because I never use the whole carton before it starts to go bad. And that drives me nuts. So I did some research and learned how easy it is to make my own Homemade Ricotta Cheese

WHY THIS RECIPE WORKS
  • All you need is 4 ingredients
  • It only takes about 15 minutes to make, and then up to one hour to strain
  • You determine the consistency by how long you strain the liquid

I would be lying if I said I’ll never buy store-bought ricotta again because there will be times I need it in a pinch. But…homemade ricotta cheese is fabulous! There is such a significant difference in taste between store-bought and homemade.

up close shot of ricotta in a black bowl with a few lemon peel strips on top
IMPORTANT TIPS FOR HOMEMADE RICOTTA CHEESE

Use whole or 2% milk. If you use less than 2% or nut/soy milk, the solids won’t separate very well.

Heavy cream helps to yield more ricotta, and helps the creaminess as well.

You need salt, and I recommend a high-quality Kosher salt or coarse sea salt for the best flavor.

Acid is required to separate the milk solids from the liquid. Use fresh-squeezed lemon juice or Distilled Vinegar. I prefer lemon juice because it adds wonderful flavor.

Cheesecloth is the best tool to strain the liquid. You can also use doubled-up coffee filters, as long as they are large enough.

HOW LONG SHOULD YOU STRAIN THE RICOTTA?

15-60 minutes, but it really depends on personal preference.

  • 15 minutes will yield the creamiest ricotta
  • 1 hour will yield almost a crumbly texture
  • I strain my ricotta for 25-30 minutes

If you’re making ricotta for the first time, taste a little bit every 15 minutes to determine your favorite consistency.

STEP BY STEP INSTRUCTIONS

Add milk, heavy cream and salt to a large saucepan or a Dutch Oven. Heat until just boiling, stirring occasionally, so the milk does not scorch.

Reduce the heat to medium-low and add the lemon juice or vinegar. The curds will begin to separate almost instantly.

overhead process shot, lemon juice added to milk

Let sit for 2 minutes, stirring occasionally with a wooden spoon. The mixture will look like cottage cheese floating on liquid.

overhead process shot, curds separating from liquid

Place a Mesh Strainer Basket in a larger bowl, and line the strainer with the cheesecloth.

Spoon the large curds into the cheesecloth to prevent excessive splashing. Then carefully pour the rest into the cheesecloth, and allow to drain at room temperature for up to one hour.

process shot of ricotta draining in cheesecloth

Transfer the ricotta to an airtight container, and store in the fridge.

FREQUENTLY ASKED QUESTIONS

What if I strain my ricotta for too long? Mix in 1 teaspoon of heavy cream at a time until you reach your desired consistency.

How long will Homemade Ricotta last? In an airtight container in the fridge, 3-4 days.

How can I bump up the flavor of Homemade Ricotta?

  • A little bit of raw honey adds a mild sweetness
  • Make an easy herb ricotta with fresh dill, chives and parsley
  • Add an earthy flavor with a little roasted garlic

Now that I’ve mastered Homemade Ricotta, you can bet your bottom dollar I’ll be using it in all kinds of recipes!

up close shot of ricotta in a black bowl, with a few lemon peel strips on top
MORE DELICIOUS RECIPES WITH RICOTTA
MORE HOMEMADE SAUCES, DIPS AND CONDIMENTS
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overhead shot of finished ricotta with lemon wedges on the right side

Easy Homemade Ricotta Cheese

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 45 minutes

Homemade Ricotta Cheese is easier than you might think! All you need is 4 ingredients to take you from milk and cream to luxurious and delicious ricotta cheese

Ingredients

  • 8 cups whole milk (you could substitute 2% milk)
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • juice of 2 lemons (about 4 tablespoons)

Instructions

  1. Add milk, heavy cream and salt to a large saucepan or a Dutch Oven. Heat until just boiling, stirring occasionally, so the milk does not scorch.
  2. As soon as it begins to boil, reduce the heat to medium-low and add the lemon juice or vinegar. The curds will begin to separate almost instantly.
  3. Let sit for 2 minutes, stirring occasionally with a Wooden Spoon. The mixture will look like cottage cheese floating on liquid
  4. Place a Mesh Strainer Basket in a larger bowl, and line the strainer with the cheesecloth.
  5. Carefully pour the milk mixture into the cheesecloth, and allow to drain at room temperature for up to one hour.
  6. Transfer the ricotta to an airtight container, and store in the fridge.

Notes

Cheesecloth is the best tool to strain the liquid. You can also use doubled-up coffee filters, as long as they are large enough.

Strain the ricotta for 15-60 minutes, depending on your preference. I strain mine for 25-30 minutes.

If you’re making ricotta for the first time, taste a little bit every 15 minutes to determine your favorite consistency.

FREQUENTLY ASKED QUESTIONS

What if I strain my ricotta for too long? Mix in 1 teaspoon of heavy cream at a time until you reach your desired consistency.

How long will Homemade Ricotta last? In an airtight container in the fridge, 3-4 days.

How can I bump up the flavor of Homemade Ricotta?

  • A little bit of raw honey adds a mild sweetness
  • Make an easy herb ricotta with fresh dill, chives and parsley
  • Add an earthy flavor with a little roasted garlic

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 16 Serving Size: 2 Tablespoons
Amount Per Serving: Calories: 245Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 53mgSodium: 406mgCarbohydrates: 18gFiber: 1gSugar: 17gProtein: 9g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc

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Jordan

Monday 15th of July 2019

Whaaaaaatttt? I had NO idea you could make your own ricotta at home. This is a total game-changer. I love projects like this!

Karyl

Tuesday 16th of July 2019

Haha I felt the same way when I figured it out Jordan! I love making my own...it definitely is a total game changer

Jenna

Monday 15th of July 2019

I’ve only had homemade ricotta in a restaurant once and it was fabulous! I love the idea of making your own and adding roasted garlic or herbs. Yum!!

Karyl

Tuesday 16th of July 2019

It's so good right Jenna?! I try to always have it in the fridge now

Jo

Sunday 14th of July 2019

We make ricotta cheese all the time at home! Nothing beats fresh homemade cheese! Looks perfect. So many great ways to use this fresh cheese

Karyl

Tuesday 16th of July 2019

You are so right Jo...nothing beats homemade!

Kylie | Midwest Foodie

Sunday 14th of July 2019

I can't wait to give this a try next time I make lasagna! The recipe is making my mouth water!!

Karyl

Tuesday 16th of July 2019

I hope you love it as much as I do Kylie! It's such an easy and delicious recipe

Karyl

Tuesday 16th of July 2019

Thanks Kylie! I hope you love it as much as I do

Amanda

Sunday 14th of July 2019

What a great recipe! I love ricotta, and this recipe couldn’t be easier. Thanks so much for sharing!

Karyl

Tuesday 16th of July 2019

Thanks Amanda! It really is a very simple recipe

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