Learn how to make ricotta cheese in just a few simple steps! This soft, creamy cheese only uses a few ingredients, and can be used in lots of sweet and savory recipes. Making ricotta at home takes very little time, so you can have fresh ricotta cheese whenever you want instead of buying it at the store.
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What is Ricotta Cheese?
Ricotta is a soft, mild cheese originating from Italy. The word “ricotta” means “recooked,” as the cheese is made from reheated whey left over from making other cheeses, like mozzarella. Ricotta cheese is typically made from cow’s milk, and is most commonly known in the United States for appearing in dishes like lasagna. However, ricotta can be used in a wide variety of foods.
Why This Homemade Ricotta Cheese Recipe is a Keeper
This delicious ricotta cheese is so easy to make, and has a rich and creamy flavor. Use regular milk for the cheese production. Here are some reasons why you’ll love it:
- Versatile: Use this ricotta recipe in lots of dishes, such as cookies, making lasagna, or calzones. There are many uses for ricotta.
- Simple ingredients: This creamy homemade ricotta is made with just three ingredients. All you need is milk and salt, and lemon juice or vinegar. It is so simple to make.
- 30 Minutes: Freshly made ricotta cheese only takes about 30 minutes to make.
What is the Difference Between Ricotta and Cottage Cheese?
While ricotta and cottage cheese look similar, they have many key differences. Authentic ricotta cheese is traditionally made from whey, or the liquids left over as a byproduct of making cheese. Cottage cheese is made from curds, or the milk solids formed as a result of curdling milk. Therefore, ricotta is smoother than cottage cheese.
Ingredient Notes to Make Whole Milk Ricotta Cheese at Home
- Whole Milk: Use half a gallon of milk for this recipe. Whole milk is best, as the fat content allows it to be separated into curds and whey when it curdles.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions to Make Ricotta Cheese
- 2% Milk: It’s possible to use 2% milk in this recipe, but whole milk works best. Avoid using ultra-Pasteurized milk, as it will not curdle.
- White Vinegar: Two tablespoons of white vinegar will work in place of lemon juice to help curdle the milk.
Special Equipment Needed to Make Creamy Ricotta Cheese at Home using Whole Milk
- Sieve: Use a sieve, colander, or strainer to separate the cheese curds from the milk mixture.
- Cheesecloth: A cheese cloth will catch the ricotta curds, while allowing the whey to soak through.
- Thermometer: A thermometer will allow you to keep an eye on the temperature of your ricotta cheese.
How to Make Fresh Ricotta Cheese
These are the basic steps for making homemade ricotta cheese. Refer to the full, printable recipe card below for detailed easy to follow instructions.
Step 1: Curdle Milk
Place milk in a large stockpot and stir in the salt. If you have a candy thermometer, clip it to the side of the pot to keep an eye on the temperature. Heat milk on medium heat until it reaches 185 F. Small curds should begin to form.
Step 2: Lemon Juice
Add the lemon juice and gently stir the mixture. Reduce heat to medium-low, while maintaining the temperature of 185 F for 20 minutes.
Step 3: Strain in a Colander over a Bowl
Remove milk from heat and let it sit for a few minutes before straining. Line a colander or sieve with cheesecloth and either pour the milk mixture into that, or transfer curds individually with a spoon. You can either discard the whey (liquid) or save a cup to store the curds in.
Ricotta Cheese FAQs
Expert Tips to Make Ricotta Cheese at Home
- Leftover Whey: Use whey to make lots of different things, from homemade yogurt to beauty products. Use the whey for making traditional ricotta as well.
- Fresh Lemon Juice: You can use fresh lemon juice instead of lemon juice from a bottle to make this cheese.
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How To Make Ricotta Cheese
Equipment
- Large stockpot
- Fine Mesh Strainer
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Ingredients
- 8 cups Whole milk
- ¼ teaspoon Kosher salt
- 2 tablespoons Bottled lemon juice or white vinegar
Instructions
- Pour the milk into a large stockpot and stir in the kosher salt. Clip a cooking thermometer to the side of the pot if using.
- Heat the milk over medium heat, stirring occasionally, until it reaches 185 degrees F. Small curds may begin to form around the edges.
- Remove the pot from the heat and gently stir in the lemon juice or white vinegar just until combined.
- Let the mixture stand undisturbed for 15 to 20 minutes while the curds separate from the whey.
- Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Carefully pour the curds and whey into the strainer.
- Let the ricotta drain for 5 to 20 minutes, depending on your preferred consistency. For a creamier ricotta, stir in a few tablespoons of the reserved whey before storing.
- Transfer the ricotta to an airtight container and refrigerate until ready to use.
Christina’s Notes
Don’t Boil the Milk: Heat the milk to 185 degrees F, but do not let it reach a full boil.
Drain to Your Preferred Texture: A shorter draining time creates a softer, creamier ricotta, while a longer drain produces a thicker cheese that’s ideal for stuffed pasta and baked recipes.
Save the Whey: Reserve some of the whey to stir back into the ricotta if it thickens during storage. The leftover whey can also be used in smoothies, bread dough, soups, or other recipes.
Fresh Lemon Juice: Fresh lemon juice works well, but bottled lemon juice provides more consistent acidity and more reliable curd formation.
Storage: Store homemade ricotta in an airtight container in the refrigerator for up to 4 days.
Make Ahead: Homemade ricotta can be prepared up to 2 days in advance. Give it a gentle stir before using if any whey separates during storage.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.