Making this homemade ricotta cheese recipe doesn't take much more effort than boiling water! Once you try it, you'll never go back.
The first time I put my milk, cream & salt in a pot I was pretty sure I'd end up with nothing more than hot milk, cream & salt. Then it boiled, I added some lemon juice and watched it turn into something that I was certain I'd be dumping down the drain.
Even as I poured it into the cheesecloth I thought it can't be this easy. But as the whey drained off and only silky, creamy curds remained…I realized that I'd been wasting countless years hunting down a better ricotta when it was right here in my own kitchen the entire time! Once you try warm, fresh ricotta you'll never, ever buy it again.
Making Homemade Ricotta: At a Glance
- Prep: Line a large sieve with a layer of cheesecloth and place it over a large bowl.
- Boil: Bring the milk, cream, and salt to a boil in a large pot over medium heat, stirring occasionally, add lemon juice until the cheese curdles.
- Drain: Let the cheese drain 1 hour.
- Enjoy!
(Scroll down to the bottom for the printable recipe card with exact measurements and instructions.)
Tools for Homemade Riccotta
- Cheesecloth
- Lined sieve or colander
Cheesecloth Substitutes
If you need a cheesecloth substitute in a pinch many cotton fabrics will work. Substitute with pantyhose, pillow cases, bandanas/handkerchiefs, paper towels, socks, cotton kitchen towels, coffee filters, gauze, fine mesh bag, and other types of cotton fabrics.
Homemade Ricotta Cheese Recipe Tips
- Use lemon juice, regular lemons or replace with an equal amount of white vinegar.
- Use pasteurized whole milk from the store. Do not use raw (unpasteurized) milk for this recipe.
- Low-fat milk can work but the yield and texture suffer. Start with whole milk so you know what you're aiming for.
How to Store
Refrigerate in a covered container and use within 2 days. This is fresh cheese with no preservatives. It's so easy to make that you really don't need to prepare huge batches of it. Make just enough for your needs over the next couple of days.
Using Leftover Ricotta
Some make their ricotta for a specific meal but then feel stumped about what to do with the leftover cheese. Here are some ideas you can use for the remainder--fresh ricotta is amazingly tossed with fresh pasta or spread on puff pastry with fresh vegetables. Dollops of fresh ricotta on a pizza just out of the oven is an amazing thing indeed.
- Drizzle with honey and fresh figs
- Ricotta grilled cheese
- Ricotta gnocchi!
- Ricotta pie!
- Ricotta cheesecake!
- On crostini with a smidge of raspberry jam & black pepper
- Add some to quiche to make it extra creamy
- Good for stuffing zucchini or portobello mushrooms
The Difference Between Ricotta And Other Homemade Cheeses
This is fresh ricotta, not an aged cheese. Don't try to "age" it on the counter to kill bacteria (that's not how this recipe works, and homemade aging is not a safety method). Make it, drain it, refrigerate it, eat it.
Do you have a favorite way you like to use ricotta? Let me know in the comments below!
Try these delicious Ricotta Cheese Recipes:
- Bruschetta Recipe with Peaches, Lemon Ricotta and Honey
- Lemon Ricotta Pasta
- Slow Cooker Lasagna with Ricotta Cheese
- Lemon Ricotta Pancakes with Fresh Raspberries
Easy Homemade Ricotta Cheese Recipe
Five ingredients and a half hour is all you need to make this fresh, creamy homemade ricotta.
Ingredients
- 2 quarts whole milk
- 1 cup heavy cream
- ½ teaspoon kosher salt
- 3 tablespoons fresh lemon juice
- 2 sheets cheesecloth, big enough to cover strainer
Instructions
- Line a large sieve or colander with a layer of cheesecloth and place it over a large bowl.
- Bring the milk, cream, and salt to a boil in a large pot over medium heat, stirring occasionally.
- Add the lemon juice, then reduce the heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
- Pour the mixture into the lined sieve and let it drain 1 hour.
- After discarding the liquid, refrigerate in a covered container and use within 2 days. This is fresh cheese with no preservatives.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 251Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 58mgSodium: 245mgCarbohydrates: 13gNet Carbohydrates: 13gFiber: 0gSugar: 13gProtein: 9g
This data was provided and calculated by Nutritionix.
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