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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 253 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!
    5 from 75 votes
    Print Save RecipeSaved! Pin Rate
    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
    Prevent your screen from going dark

    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.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    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 registered 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. Theresa Capri

      September 07, 2022 at 12:39 am

      5 stars
      Thank you so much for this simple and delicious recipe! I have made this before with success as directed; this time I only had a quart of whole milk, so halved the recipe and heated the milk to the right temp in the microwave. It yielded about a cup and a half of ricotta (That is what I figured after measuring the leftover whey that I will save to cook with later this week) It was perfect for my lasagna tonight!

      Reply
      • Maria

        September 13, 2022 at 1:03 pm

        How wonderful Theresa! Thanks so much for sharing!

        Reply
    2. Dayna Sicinski

      August 15, 2022 at 4:34 pm

      Worked perfectly!

      Reply
      • Maria

        August 19, 2022 at 10:35 am

        Thanks so much for sharing Dayna!

        Reply
    3. Ramona

      August 09, 2022 at 12:05 pm

      5 stars
      My daughter is lactose intolerant, and I wanted to try to make a cheese she could eat. We get lactose free milk delivered from a farm weekly, and thought maybe I could try to make it. I wasn’t sure it would work with lactose free milk, but I tried your recipe and it worked and made a delicious cheese that she loved! I used white vinegar as we didn’t want the lemon flavor.

      Reply
      • Maria

        September 13, 2022 at 1:15 pm

        How wonderful Ramona! Thanks so much for sharing!

        Reply
      • Barbara Majesky

        September 23, 2022 at 3:14 pm

        This is best and easiest ricotta recipe I’ve seen or used. Made great ricotta and so easy. Thanks!

        Reply
        • Maria

          September 24, 2022 at 7:46 am

          So thrilled to read this! Thanks Barbara!

      • Alexandra

        September 29, 2022 at 2:49 am

        My lactose intolerant sister-in-law tried our fresh organic goat milk and she started adding it to her tea without any problems. May be it can help your daughter.

        Reply
    4. Antoinette

      June 15, 2022 at 3:30 pm

      5 stars
      This recipe came out exceptionally beautiful. I was out of ricotta and had milk and lemons in the house and decided to make some ricotta from scratch. I can’t wait to use it to stuff my zucchini flowers from the garden. Will definitely pass this recipe to my daughters to use. Thanks for an easy recipe to finish my recipe. Mangia!

      Reply
      • Maria

        June 18, 2022 at 4:44 pm

        I am so thrilled to read this Antoinette! Thanks so much for sharing!

        Reply
    5. madeline

      May 10, 2022 at 7:47 pm

      5 stars
      Great recipe!! Thank you.

      Reply
      • Maria

        May 11, 2022 at 4:27 pm

        My pleasure Madeline! Thanks for stopping by!

        Reply
    6. DWC

      April 01, 2022 at 6:49 pm

      5 stars
      I’m so excited to have found your website and this great recipe! I moved from Chicago to TN recently and have not been able to find the fresh ricotta that I was used to buying in the deli at the grocery stores, and I have looked everywhere. My search is finally over because your recipe tastes and looks just like the ricotta that I remember. Your explanations of all milk vs cream/milk as well as vinegar vs lemon juice really helped in directing me to the correct recipe. I made it today and it was super easy to make and the taste was fantastic. Thank you so much, I will be making this recipe many times in the future and look forward to exploring your other recipes!

      Reply
      • Maria

        April 02, 2022 at 6:44 pm

        I am so thrilled to read this! Thanks so much DWC!

        Reply
      • Amy

        April 29, 2022 at 12:32 pm

        So easy and delicious!!! Thank you!!

        Reply
        • Maria

          April 30, 2022 at 11:59 am

          How wonderful Amy!

    7. Anna

      December 18, 2021 at 9:30 pm

      Thank you Maria, thank you Carmelina I have 2 daughters that are lactose intolerant so this is soo exiting to me to try and do lactose free ricotta.

      I will be able to do stuffed pasta with spinach and ricotta for Christmas!

      Thanks again,
      Anna

      Reply
      • Maria

        December 21, 2021 at 6:37 pm

        How wonderful Anna! Thanks for stopping by!

        Reply
      • Heather

        January 20, 2022 at 2:09 pm

        I LOVE this recipe. I have (twice now) made it using lactose free milk and lemon. It is so nice to have as I have yet to find a lactose free ricotta in stores. Thank you.

        Reply
    8. Ruth

      December 05, 2021 at 3:03 am

      I am so thankful to find these great ricotta recipes. I have been increasing my calcium intake and lowering my sodium intake, and not only are these perfect in those ways but ricotta is my favorite cheese. At a time when grocery shopping seems tilted toward processed foods, these recipes are a treasure trove for healthier dining. Thank you!

      Reply
      • Maria

        December 05, 2021 at 12:36 pm

        My pleasure Ruth! Thank you so much for taking the time to comment, appreciate it!

        Reply
    9. Carmelina D'AMICO

      October 15, 2021 at 6:12 am

      Hi Maria
      Have you tried using lactose free milk to make ricotta?

      Thank you

      Reply
      • Maria

        October 22, 2021 at 9:40 pm

        Thanks for your interest Carmie. I have never tried, but as long as it is not ultra-pasteurized, you should be able to make ricotta with lactose-free whole milk. WOuld love to hear about your results if you do decide to try it out! Have fun!

        Reply
        • Carmelina D'AMICO

          October 25, 2021 at 9:40 pm

          Hi Maria the lactose free milk made a delicious ricotta. I had to use 4 tablespoons of lemon juice. I used 3% milk.
          Carmelina

        • Maria

          October 25, 2021 at 9:41 pm

          So thrilled to read this! Thanks for sharing Carmie!

    10. Georgianne

      October 05, 2021 at 10:42 pm

      Do you just use 8 cups of milk??? I am puzzled why you have 8 cups of milk 2 liters??
      Please respond I will be making this soon!

      Reply
      • Maria

        October 05, 2021 at 10:55 pm

        Thanks for your interest Georgianne. I have indicated both the imperial and metric amounts… 8 cups of milk is 2 liters. You can make as much as you like as long as the proportions are respected. Have fun!

        Reply
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