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    Home » How to » Homemade Ricotta Cheese: Only 3 Ingredients!

    Homemade Ricotta Cheese: Only 3 Ingredients!

    February 8, 2019 , Updated October 3, 2021 Maria 317 Comments

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    Fresh homemade ricotta cheese made with just 3 ingredients, milk, lemon juice and salt.

    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!

    A spoonful of fresh homemade ricotta cheese placed on a cheese basket surrounded by lemons.
    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.

    An overhead shot of crostini topped with ricotta cheese and honey.

    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 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.

    Whole milk being poured in a large pot in order to make ricotta cheese.

    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.

    A thermometer reads 185 degrees, the perfect temperature to add the lemon juice to make our fresh ricotta cheese.

    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.

    Whole milk is in the process of being heated before the other 2 ingredients are added to make ricotta cheese.

    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 pizza, lasagna, pasta, or these Spinach Calzones.

    Once the lemon juice added to the milk, the ricotta curds are slowly beginning to form.

    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?

    An overhead shot of a ladle of ricotta cheese.

    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.

    The ricotta cheese is place in a cheese cloth lined colander to drain.

    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 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”.

    A close up shot of creamy ricotta cheese in a cheese basket.

    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 of 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 cheese?

    Ricotta has the potential to spoil quickly, so you do need to use it within days of making your own or opening a store-bought container.

    Although you can freeze your leftover ricotta and use it at a later date, the texture will change. More specifically, it will be crumbly when you thaw it.

    It no longer tastes quite like fresh ricotta anymore. That being said, frozen ricotta can be used in recipes where other ingredients are mixed with it in cooked or baked dishes.

    Tips on freezing ricotta

    You need to freeze ricotta in an airtight container. You can just use the original packaging that it came in; be sure the container is tightly sealed. The more air that’s left in the container, the more ice crystals form, and this will give your cheese a gritty texture.

    You can freeze ricotta for up to 3 months.

    Before you use frozen ricotta in a recipe, thaw it overnight in the refrigerator and then mix well before using.

    Ricotta cheese recipes we love

    Asparagus Ricotta Tart 

    Ricotta Parfait Recipe

    Ricotta Chocolate Tart

    Homemade Cheese Blintzes

    A close up shot of the creamy texture of Homemade Ricotta Cheese.

    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.

    If you haven’t already joined, here is the link where you can sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes and it’s absolutely free! 

    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!

    Recipe

    Fresh homemade ricotta cheese made with just 3 ingredients, milk, lemon juice and salt.

    Homemade Ricotta Cheese

    With just 3 ingredients, you can make this creamy homemade fresh ricotta cheese. It's easy, economical and tastes great!
    4.99 from 99 votes
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    Course: Appetizer
    Cuisine: Italian
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 servings
    Calories: 300kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 8 cups whole milk 2 liters
    • ½ 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.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    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.
    Can I use organic milk? In theory, yes. As long as it is not ultra-pasteurized. PLEASE NOTE that when I was testing this recipe, I attempted to make ricotta with organic milk and on 3 different occasions, it did not work for me. 
    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.
    Yield is about 2 cups or 200 grams.
    Inactive time: 20 minutes
    1 serving = ½ 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

    Serving: 1serving | Calories: 300kcal | Carbohydrates: 24g | Protein: 15g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 500mg | Potassium: 655mg | Sugar: 24g | Vitamin A: 790IU | Vitamin C: 4.4mg | Calcium: 551mg | Iron: 0.1mg
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    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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    Filed Under: Breakfast and Brunch, How to, Vegetarian

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Sally

      September 04, 2021 at 3:49 am

      Thank you for the Meyer lemon tip! That’s initially what I used as when searching for answers as to why the curds weren’t forming I found your page. You saved me. Very helpful thank you

      Reply
      • Maria

        September 04, 2021 at 6:25 pm

        My pleasure Sally. I found this very interesting when I was researching this article.

        Reply
    2. Missy

      August 28, 2021 at 12:10 am

      5 stars
      Beware!! Some bottled lemon juices are highly diluted and you may need to double the amount. Citric acid will work too! The type of citrus you use won’t make much of a difference in flavor bc its only there to coagulate the milk and is drained off. Salting after you drain the curd works better as well.

      Reply
      • Maria

        October 05, 2021 at 10:57 pm

        Thanks for sharing Missy!

        Reply
    3. Marguerite

      August 01, 2021 at 7:58 pm

      5 stars
      It worked great! I made it in my Insta pot and needed to use more juice. I used lime juice and the milk started curdling only when I added 6 table spoons.

      Reply
      • Maria

        August 02, 2021 at 7:54 pm

        That’s amazing Marguerite! Thanks so much for sharing!

        Reply
      • Carrie

        September 04, 2021 at 8:39 am

        What setting did you use on your instant pot?

        Reply
    4. Wilhelmine

      April 26, 2021 at 11:05 am

      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.

      Reply
      • Maria

        April 26, 2021 at 7:50 pm

        That sounds so delicious, thank you for sharing Wilhelmine. Would love to hear about your results.

        Reply
    5. Sheila

      March 18, 2021 at 5:12 pm

      5 stars
      I made this for a stuffed jumbo shells recipe and another time for cheesy creamy baked pasta. I’m a believer! Thanks!

      Reply
      • Maria

        March 18, 2021 at 8:31 pm

        Fantastic Shelia! Thanks so much for sharing!

        Reply
        • paul lupino

          April 11, 2021 at 6:50 pm

          5 stars
          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

          April 13, 2021 at 8:11 pm

          Fantastic Paul! Thanks for sharing!

        • Rhonda

          August 25, 2021 at 10:28 am

          5 stars
          Love. It’s my go-to now. I use lemon juice (vinegar is too detectable for my tastes). Delicious, about half the cost of my local grocery store, and helps me reduce food waste by using excess milk. First time I made it I let it sit too long – it seems drier after it’s refrigerated. Now I go with less draining time. I ladle it into a clean, thin cotton dish towel (flour sack variety) that was washed with unscented detergent and no fabric softener, them I bundle it up, give it a squeeze or two to get right consistency, and then refrigerate it. Thanks for a great recipe.

        • Maria

          October 05, 2021 at 10:56 pm

          How wonderful Rhonda! Thanks so much for sharing!

    6. Christina's Bread Bakes

      March 17, 2021 at 4:22 pm

      5 stars
      This is the first time I tried making ricotta. Your process was easy to follow and I succeeded. Thank you!

      Reply
      • Maria

        March 18, 2021 at 8:31 pm

        How wonderful Christina! Thanks so much for stopping by!

        Reply
    7. Pam

      March 13, 2021 at 5:07 pm

      5 stars
      Hi! I just made this ricotta to use in a lasagna. It is amazing! Thanks so much for the recipe. 🙂

      Reply
      • Maria

        March 14, 2021 at 2:51 pm

        Fantastic Pam! Thanks so much for sharing!

        Reply
    8. JoAnne

      March 08, 2021 at 9:01 am

      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.

      Reply
      • Maria

        March 10, 2021 at 9:23 pm

        How wonderful JoAnne! Thanks so much for taking the time to comment. Homemade ricotta really is such a wonderful treat!

        Reply
        • Barbara

          May 20, 2021 at 6:48 am

          5 stars
          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

          May 25, 2021 at 4:40 pm

          Fantastic! Thanks so much for sharing Barbara.

      • Tina

        May 02, 2021 at 1:16 am

        5 stars
        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…

        Reply
        • Maria

          May 04, 2021 at 9:21 pm

          My pleasure Tina! The whole process gets easier once you have done it a couple of times. Enjoy!

      • Angela

        September 09, 2021 at 6:32 pm

        5 stars
        That certainly sounds decadent JoAnne! How much lemon juice/vinegar did you use for this amount? I’m just waiting to taste my first attempt at ricotta- many thanks Maria!
        Just tasted it and it’s delicious!

        Reply
        • Maria

          September 11, 2021 at 9:48 am

          How wonderful Angela! Thanks for sharing!

    9. Ellie

      February 18, 2021 at 9:49 am

      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.

      Reply
      • Maria

        February 20, 2021 at 7:22 pm

        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!

        Reply
    10. kathy

      February 16, 2021 at 2:06 pm

      5 stars
      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.

      Reply
      • Maria

        April 07, 2021 at 8:30 pm

        Thanks so much Kathy!

        Reply
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