Learn how to make homemade ricotta cheese with only 3 ingredients and a few simple steps. It’s fresh, creamy and easy to make with just milk, lemon juice and salt!Â
Use this creamy textured cheese in everything from stuffed pasta shells to ricotta cheesecake and baked cannoli!
This homemade ricotta cheese is delicious, has a creamy texture and is easy to make with simple ingredients and then use it in anything from sweet desserts to savory dishes!Â
My love story of fresh, homemade ricotta goes back to when I first came to Italy. My mother-in-law would make her own from sheep’s milk (she made her own homemade cheeses, too!). She then used it in ravioli, fried ravioli or even served plain on some homemade bread with a drizzle of olive oil.Â
That is the best part of making ricotta! The options are endless with how you will use it, my father-in-law simply loved fresh ricotta tossed with spaghetti and a drizzle of olive oil which is making it Italian at its best – simple and fresh!Â
What is Ricotta?
This recipe is for a milk-based ricotta which to be clarified is different from an authentic, traditional ricotta which is made from leftover whey, which is where the name ricotta, meaning ‘recooked’ comes from.
This recipe takes a shortcut from true ricotta and uses heated milk with lemon juice to create the ricotta curds. It’s ultra-creamy and light in texture!Â
Homemade Ricotta Cheese Ingredients
- Whole milk: This is the main ingredient in ricotta. I use whole milk or heavy milk, but sheep’s milk, goat milk or even buffalo milk can be used.
- Lemon juice: Use lemon juice as your citric acid or plain white vinegar. This acidic ingredient gives ricotta its curds.
- Salt: Adjust this to taste.
While making ricotta cheese homemade is not difficult, it does help to have a few tools.
- Fine mesh strainer
- CheeseclothÂ
- Slotted spoon
- Heavy bottomed saucepanÂ
- Digital thermometer (optional but recommended)
How to Make Homemade Ricotta Cheese
To start, line a colander with cheese cloth or if you have a ricotta basket that can be used as well.
In a medium saucepan over medium heat, heat the milk and salt. If you don’t have a thermometer, the milk should be forming a film across top and bubbles around the edges.
Remove the pot from the heat and add the lemon juice, stir to combine, then cover and let sit.
With a slotted spoon carefully transfer the curds (ricotta) into the prepared fine mesh strainer and place over a bowl to catch any of the whey liquid.Â
The consistency of the ricotta will depend on the amount of time you leave the ricotta to drain. I let mine sit for a couple of hours and it was creamy and perfect for us. You may want to strain less for a wetter ricotta. Use immediately or store your homemade ricotta recipe in the fridge to enjoy later!
Tips for Best Results
- Don’t use ultra-pasteurized milk! Your homemade ricotta cheese recipe will not turn out as this type of milk does not curdle properly.Â
- For your acidic ingredient, you can use lemon juice or vinegar. I often like to use a combination of the two.
- Emulate the richness of the ricotta by replacing some of the whole milk with heavy cream on a 3:1 ratio (3 cups whole milk, 1 cream).
- Adjust the draining time, depending how thick or thin you want your ricotta to be. For thicker ricotta drain your ricotta longer for a softer consistency drain for a shorter time.
- Do not use Meyer lemons. If you use fresh lemon juice for your acid, Meyer lemons are too sweet. Regular store-bought lemons are best!
What is the difference between cottage cheese and ricotta cheese?
While they are both soft in texture and can often be used one for the other in recipes, cottage cheese is made only with cow’s milk and is sold in large curds or small curds. Ricotta on the other hand has a smoother texture, is more flavorful and has a slightly sweet taste .
Ricotta Cheese Recipes To Try
So if you are ever looking to make your own ricotta cheese I hope you give this a try and let me know what you make with it! Buon Appetito!
- 4.2 cups whole/heavy milk 1 litre
- 3 tablespoons lemon juice (or white vinegar or combination)
- ½-¾ teaspoon salt
Line a colander with cheesecloth or if you have a ricotta basket you can use that.
In a medium saucepan heat the milk and salt until it reaches a temperature of 85C, remove the pot from the heat and add the lemon juice, stir to combine, then cover and let sit for 15-20 minutes.
With a slotted spoon carefully transfer the curds (ricotta) into the prepared colander or basket, place over a bowl to catch any liquid. The consistency of the ricotta will depend on the amount of time you leave the ricotta to drain. I let mine sit for a couple of hours and it was creamy and perfect for us. You may want to go less time for a wetter ricotta. Use immediately or store in the fridge for later use. Enjoy!
Storing Fresh Homemade Ricotta Cheese
Your homemade ricotta can be stored covered in an airtight container in the refrigerator for up to 5 days. After 5 days, you will need to drain, stir and possibly add some additional salt. If your fresh, creamy cheese develops a sour smell or yellow-orange color it has gone bad.Can I Freeze Ricotta Cheese Freeze?
While you can, I think more importantly the question is should you? That answer it probably not! The texture will drastically change upon thawing as ice crystals form in the milk and milk proteins change. If you would like to try to freeze it, plan to use it only in cooked or baked dishes.How Can I Use the Leftover Whey?
While you can use it in smoothies for a protein boost, I prefer to use it in place of water when making sourdough bread or pizza dough.Â
Calories: 1250kcal | Carbohydrates: 102g | Protein: 68g | Fat: 66g | Saturated Fat: 38g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 246mg | Sodium: 3105mg | Potassium: 3168mg | Fiber: 0.3g | Sugar: 101g | Vitamin A: 3326IU | Vitamin C: 35mg | Calcium: 2528mg | Iron: 0.1mg