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!
Homemade Ricotta Cheese
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 are equally appreciated in savory dishes, whether making Ricotta Cavatelli, used in Italian Stuffed Shells, or in a Tomato Ricotta Sauce.
It is also great when making Italian appetizers. One of my favorite “quick” appetizer recipes to make with fresh ricotta is 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.
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 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 full-fat milk with cream. This creates even creamier ricotta.
What will you make with this homemade ricotta recipe?
Tips
- Replace the lemon juice 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, check your labels.
- Use fresh ricotta immediately or cover and refrigerate 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 you freeze ricotta? Yes.
Ricotta cheese recipes we love
Recipe origins
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 soppressata 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 grandparents 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
- Replace the lemon juice 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, read your labels.
- Use fresh ricotta immediately or cover and refrigerate 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
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.
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Wilhelmine
I have often used home made cheese (ricotta) for stuffing in pierogi. It’s always a hit. I like the cheese filling better than the fruit or mashed potatoes we see in the frozen food section. Today I used lime juice and white vinegar rather than lemon. I am excited to see if there is a noticeable difference.
Maria
That sounds so delicious, thank you for sharing Wilhelmine. Would love to hear about your results.
Sheila
I made this for a stuffed jumbo shells recipe and another time for cheesy creamy baked pasta. I’m a believer! Thanks!
Maria
Fantastic Shelia! Thanks so much for sharing!
paul lupino
I made this after rescuing 2 gallons of 2% that otherwise would have been thrown out. I added heavy cream to make it “creamier.”
Using freshly squeezed strained lemon juice worked wonderfully…
Thanks so much….
Maria
Fantastic Paul! Thanks for sharing!
Christina's Bread Bakes
This is the first time I tried making ricotta. Your process was easy to follow and I succeeded. Thank you!
Maria
How wonderful Christina! Thanks so much for stopping by!
Pam
Hi! I just made this ricotta to use in a lasagna. It is amazing! Thanks so much for the recipe. 🙂
Maria
Fantastic Pam! Thanks so much for sharing!
JoAnne
I have made this using 1 gallon of whole milk & 1/2 gallon of heavy cream…it was sooo creamy and delicious!!!
I was making cannolis & wanted a truly decadent filling. I actually took the remaining whey & recooked it all over again to get even more . The results were wonderful!!! It is so easy to do. Everyone was truly impressed w/ the cannolis…questioning what made them so delicious.
The curds are very delicate, so make sure not to push it through the cheesecloth….just let it drain by itself.
Maria
How wonderful JoAnne! Thanks so much for taking the time to comment. Homemade ricotta really is such a wonderful treat!
Barbara
Yours is the second recipe for Ricotta I have tried, and this worked much better, with bigger curds (I used a mix of lemon with a dash of vinegar). Thank you.
Maria
Fantastic! Thanks so much for sharing Barbara.
Tina
thank you for sharing this…. i did just that but also squeezed out towards the end… i did have alittle bit of brown bits, i think that may have been due to maybe the milk sticking underneath to hot ? but for my first effort, turned out amazing thank you Maria…
Maria
My pleasure Tina! The whole process gets easier once you have done it a couple of times. Enjoy!
Ellie
Hi Maria! First, I was THRILLED to come across your site this morning! I love making Italian foods because it brings back the happy times I shared with my mom; the aromas and tastes. I’m dying to take the plunge and try your ricotta recipe. Will the consistency be good for cannoli filling? I find commercial brands too wet no matter how long I drain them.
Maria
Welcome Ellie! So nice to virtually meet you! The wonderful thing about making your own ricotta is that you can make it with as little moisture as you want by simply leaving it to drain longer on the cheesecloth. Hope that helps. Enjoy!
kathy
The most delicious ricotta ever! Much nicer than store-bought. I followed the recipe exactly, using lemon. I just had to remove two layers of cheese cloth as it was draining too slowly. I placed an inverted small bowl inside the larger one to keep the colander above the whey. Definitely will make this again – so simple to make.
Maria
Thanks so much Kathy!