How many of you have always wanted to try to make your very own Creamy Homemade Ricotta Cheese? Well, today is the day! Are you excited? I sure am! I can’t wait to share this recipe with you!
This post was originally published on February 21, 2016 and republished on February 8, 2019 with updated content, photos and a video. Thanks for watching and sharing.
Who doesn’t like ricotta?
Its creamy texture lends itself perfectly to sweet foods like cannoli, cheesecake or this Rice Ricotta Easter Pie.
The taste and texture is equally appreciated in savory dishes, whether making Ricotta Gnocchi, used as a stuffing for cannelloni, or in a Tomato Ricotta Sauce for cavatelli.
It is also great when making Italian appetizers. One of my favorite “quick” appetizer recipes to make with fresh ricotta are these Ricotta Stuffed Medjool Dates.
In just under one hour, and with only 3 ingredients, you can be spreading some creamy ricotta on a toasted baguette with a drizzle of honey. It’s easy, economical and tastes great!
Life doesn’t get any better than this, my friends!
So…are you ready to begin?
What do I need to make Homemade Ricotta Cheese?
- Whole milk. Yes, full fat 3.25% milk.
- Salt. Adjust to your own personal taste.
- Lemon Juice. The acidity of the lemons will create those wonderful curds.
As far as accessories are concerned, you need a heavy bottom saucepan with a lid, a wooden spoon, a slotted ladle, a bowl, and a strainer.
You also need a cheesecloth and a ricotta basket. The objective is not to lose any of the curds when you drain your freshly made ricotta. I reuse the plastic containers from the times that I purchase store-bought ricotta.
How to Make Ricotta Cheese:
Begin by lining a large colander with a large piece of lightly dampened cheesecloth that has been folded over itself at least 3-4 times. Place the colander over a bowl. Make sure to use non-reactive materials. Alternatively, you can use a recycled ricotta basket. Set it aside while we begin to make the ricotta cheese from scratch.
You are now ready to combine two of the ingredients (milk and salt) in a large heavy based saucepan.
Please note you CANNOT make ricotta with ultra-pasteurized milk…so, no organic milk.
Over medium heat, heat the milk to 185°F (85°C), making sure to give the mixture an occasional stir with a wooden spoon.
If you do not have a thermometer, heat the milk until it reaches a stage where there is a lot of steam, where little bubbles are forming close to the edge of the pot, and a slight film appears over the milk. It takes about 20 minutes to get to this stage at medium heat.
Making ricotta requires a source of acidity in order for the curds to form. I usually use lemon juice or white vinegar.
The results with the lemon juice can vary since it depends on the acidity of the lemon. Don’t hesitate to add an additional tablespoon or two of lemon juice if your milk does not curdle immediately.
Do not use Meyer lemons as these are sweeter and do not have the same acidity as regular lemons.
Lemon juice is definitely my preference when making sweet recipes using ricotta cheese. Here are some examples: Easy Lemon Ricotta Pancakes, Italian Sweet Ricotta Easter Pie, or even this Rice Ricotta Easter Pie. Can you tell I just love ricotta!
I use white vinegar to make ricotta for savory dishes like a pizza, lasagna, pastas, or these Spinach Calzones.
Reduce the heat to low and add your source of acid (I used lemon juice). You will notice that the mixture will immediately begin to curdle…continue to gently stir the mixture about for 2 minutes.
Isn’t it amazing that in just a few minutes, you will begin to notice the formation of curds?
You are well on your way!
Carefully remove your soon-to-be creamy homemade fresh ricotta cheese from the heat. Let it stand, covered for about 20 minutes.
Carefully ladle your ricotta into the cheesecloth lined colander or your basket. Your bowl will be filled with a liquid, which, as you know, is the whey.
Since we are talking about whey, I would like to clarify that true ricotta is made from the leftover whey of cheese production. Hence the name “ricotta”, which literally means “recooked”.
At this point you have a decision to make. The consistency of the final product will depend on the amount of time you leave the mixture to drain.
If using the ricotta cheese to make a cheesecake or stuffed pasta, you need a firmer consistency – therefore allow to drain for at least 20 minutes. If you are using it as a spread (for example on a baguette), 3-5 minutes is more than enough time to obtain that creamy consistency.
As a personal preference, you can replace 1-2 cups of the full fat milk with cream. This will create an even creamier ricotta.
What will you make with this homemade ricotta recipe?
Tips, Tricks and Recipe Notes:
- The lemon juice can be replaced with an equal amount of white vinegar.
- Reduce the draining time for a creamier consistency.
- Homemade ricotta cannot be made with ultra-pasteurized milk…so, no organic milk.
- Use fresh ricotta immediately or can be refrigerated, covered for up to 3 days.
Can I use Meyer lemons to make homemade ricotta? No, since this variety of lemons does not have the same level as acidity as regular lemons.
What is whey? Whey is the liquid that is formed following the addition of the lemon juice and after straining the curds.
What can I make with whey? The leftover whey is great to use when making bread, pizza, pasta or even in soups.
Can this ricotta be frozen? Yes.
Ricotta Cheese Recipes we love:
Origins of the recipe for Creamy Homemade Ricotta Cheese:
During my youth, most Italian families made their own wine, their own sausages, cheese, prosciutto, tomato sauce, pickled vegetables, jams, jellies, pasta, bread…I could go on, but you get my point.
Imagine my surprise when I realized not everyone had homemade sopressata hanging in their cold room!
I realize now what a privilege it was to have been exposed to so much passion when it came to food. When I think back to my grand-parents and my parents (and to a whole generation of immigrants), I am always impressed by how food helped preserve their identity.
The philosophy is easy -enjoy and share food with family and friends.
I hope you enjoy this ricotta in your favorite meals with your loved ones.
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Homemade Ricotta Cheese recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Homemade Ricotta Cheese
Ingredients
- 8 cups whole milk 2 liters
- 1/2 teaspoon salt
- 3 tablespoons lemon juice or white vinegar freshly squeezed
Instructions
- Line a colander with a large piece of lightly dampened cheesecloth that has been folded over itself at least 3-4 times. Place the colander over a bowl. Make sure to use non-reactive materials. (Alternatively, you can use a recycled ricotta basket placed on a bowl).
- In a large heavy based saucepan, over medium heat, heat the milk.
- Add the salt and stir occasionally with a wooden spoon. Make sure the milk does not scorch.
- If you have a thermometer, heat to 185 F. If you do not have a thermometer, you need to reach a stage where there is a lot of steam, little bubbles close to the edge of the pot and the formation of a slight film. It should take about 20 minutes to get to this stage.
- Lower the heat to low.
- Add the lemon juice (or vinegar).
- Slowly agitate the mixture for 2 minutes. You will notice the curds (the ricotta) separating from the whey (yellowish liquid).
- Remove from heat.
- Cover pot and let stand for about 20 minutes.
- Carefully “ladle” your ricotta into the cheesecloth lined colander or your basket. The consistency of the final product will depend on the amount of time you leave the ricotta to drain. For a creamy ricotta, let it sit for 3-5 minutes; for a dryer ricotta, it can sit up to 20 minutes.
- Use immediately. Cover and refrigerate any leftovers.
Video
Notes
- The lemon juice can be replaced with an equal amount of white vinegar.
- Reduce the draining time for a creamier consistency.
- Homemade ricotta cannot be made with ultra-pasteurized milk...so, no organic milk.
- Use fresh ricotta immediately or can be refrigerated, covered for up to 3 days.
Inactive time: 20 minutes 1 serving = 1/2 cup Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
Nutrition
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Dians says
Hi,
I’m going to try to make tonight. What do you mean by non-reactive materials? Can I use a stainless steel colander? Also, I’ve googled so many sites and like yours (made some of your recipes) but am confused with using milk and cream versus just milk. I just want authentic ricotta to make cannolis. Should I add the cream? Thank you!
Maria says
Hi Dians, Aluminum, cast iron, and unlined copper are all reactive materials. Stainless steel is non reactive so yes you can use a stainless steel colander.
You can replace 1-2 cups of the full fat milk with cream. This will create an even creamier ricotta. It really is up to you. Have fun!
Diana says
Thank you for your reply! Will try!
Maria says
My pleasure Diana.
Diana says
Yay! It worked! Can I double this? Happy Thanksgiving!
Maria says
Fantastic Diane! I prefer to make small batches, just in case… but it should work fine. Happy Thanksgiving to you and your loved ones as well!
Jay says
Excellent recipe. Did not know that organic milk is ultra pasterized….what next!!!
I’m lucky enough to get raw milk.
Made this today….thank you for the recipe. It’s outstanding.
Maria says
Fantastic Jay! I am thrilled to hear you are enjoying the ricotta. Thanks so much for taking the time to share, appreciate it.
Elisa says
Hello!! I tried ricotta in Italy and I think it is very creamy. This recipe is good but not as creamy. How do I add the cream please
Maria says
Hi Elisa, You can replace 1-2 cups of the full fat milk with cream. This will create an even creamier ricotta. Thanks so much for stopping by, appreciate it.
Jule says
So glad I found your GREAT site!!! I look forward to enjoying your recipes and wonderful informative narrative. It will start wíth the ricotta. Looking forward to making many enjoyable items. Hooray!
Maria says
Welcome Jule! I’m thrilled you are here!
Justin says
Works well! I let the milk get up to 200 before taking it off the heat and adding the lemon juice. Also don’t overstrain it turns dry very quick.
Maria says
Glad to hear Justin! Thanks so much for taking the time to comment, appreciate it!
Pat says
Hi Maria, I made this fresh ricotta to use in my homemade canolis. It was a wonderful combination and tasted fantastic. Thank you for sharing.
Maria says
How wonderful to hear Pat. I can only imagine how great they must taste! Thanks for stopping by, appreciate it!
Susan Lundin says
The best cheese I have ever made and it’s so simple. A fun little things to do and I did mine in the slow cooker. It took a load off my mind. Works great and best ricotta I’ve ever had. Add the cream, you’ll be happy you did.
Maria says
Thanks so much for sharing Susan! I must try making ricotta in the slow cooker. Thanks again!
Lyn says
This is a wonderful recipe for Queso Fresca 🙂 For Ricotta, please include heavy cream. For proof of my observation, please look at list of ingredients on store bought Queso Fresca and Ricotta. And if you’re using it for canolli, exclude the salt, it will be sweeter and less grainy.
Lyn says
I’m sorry, I mean it’s a wonderful Queso Fresco (not, Fresca. Though, if people can be transgender nowadays, perhaps nouns can too).
Maria says
Absolutely! Have a wonderful evening 🙂
Maria says
Thanks Lyn. It is most definitely an option. Thanks for stopping by, appreciate your comment.
Linda says
Just made this. Tastes great and so easy to make. I have lots of whey. What do I do with it all?
Maria says
Fantastic Linda! The leftover whey is great to use when making bread, pizza, pasta or even in soups. Thanks so much for taking the time to share, appreciate it.
June says
Very good and so easy to make. Family is enjoying a mango cheesecake made with cheese. And I will be making bread with my machine next. Would like some ideas to use all this whey. Hate to waste.
Maria says
Thrilled to hear you are enjoying the ricotta June… the cheesecake sounds delicious!
I will use the whey to make bread or homemade pasta. I also use the whey when cooking rice. Thanks so much for taking the time to comment, appreciate it.
Carol says
Just discovered your site. WONDERFUL. My Dad is on a low sodium diet. Would I be able to skip the salt in the homemade ricotta? Thanks so much for all the exceptional detail in your recipes.
Maria says
Thank you for your kind words Carol. Yes, the salt is added for flavor. Great comment. Thank you.
judy says
Hi! Can lime juice be used instead of lemon? Thanks!
Maria says
That is a great question Judy. I have never tried to make ricotta with lime juice. Based on their similar properties, it should work but I think the taste will be off, so I would not recommend it.
If you do decide to try it, I would love to hear about your results. Thanks for stopping by 🙂
Terry says
I am going to try this recipe for my cannoli cream it sounds pretty darn good and easy which I like I will be making about 250 of these for a family event coming in the next week wish me luck
Maria says
Oh my goodness Terry! That is a lot of cannoli! Making ricotta at home is truly easy and you are going to love the taste… anxious to hear about your trial run. Thanks for stopping by 🙂
Karyl Henry says
Okay I had NO clue it was so easy to make ricotta! Definitely going to have to try this
Maria says
Thanks Karyl. Yes, it really is that easy and you can actually taste the difference of homemade ricotta cheese! Enjoy! Thanks for stopping by.
Jane says
I don’t know if making this recipe was a good thing to do. It comes so good that now my son keeps bringing me milk to make his family cheese. Of course I love to do it. We have a source of clean, fresh , raw Jersey milk. I make sure the temperature it high enough to be safe. Oh my it is wonderful. Thanks again. I could give you 10 stars.
Maria says
I am thrilled to read this, thanks Jane! You really can taste the difference between homemade and commercial ricotta… and I can only imagine how it must taste with fresh milk! Thanks so much for taking the time to comment, truly appreciate it 🙂
Suzy says
Nice! I Make Ricotta all the time but use milk and heavy cream method. I have never tried just all milk but I will try your method this week, it looks great .
Maria says
Thanks so much Suzy! The end result is a “lighter” tasting ricotta. Appreciate you stopping by 🙂
Isaac says
I’m sorry, but this didn’t work out. I followed instructions, and 90% of it was still milk.
Maria says
I am sorry to hear it did not work out Isaac. I am curious to know did you use lemon juice or vinegar?
Rosa says
Just discovered your website today and needless to say I am totally hooked!! Love your baked goods and the homemade ricotta is one I definitely need to try asap!! Thank you Maria for sharing your heritage and love per il cibo Italiano!!
Ciao,
Rosetta
Maria says
Grazie Rosetta for your kind words. Your support means a lot to me. Have a wonderful week-end and thanks so much for taking the time to comment ♥
Kimberlie says
Maria! What a great post. Loved it and the video too. I’ve made ricotta before, but I learned a few things. Thank you for everything. Kim
Maria says
Hi Kim! So glad to hear you enjoyed it! Appreciate it 🙂