• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Foodtasia
  • Recipes
  • Subscribe
  • About
menu icon
go to homepage
Homepage link
  • Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast

    How to Make Homemade Ricotta Cheese (2 ways)

    May 23, 2019 by Kelly 63 Comments

    Milk, optional cream, lemon juice, and a few minutes of hands-on time are all you need to make the creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! You’ll never want to go back to store bought again.

    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream this recipe!
    Homemade Ricotta Cheese made with milk

    Jump to Section

    • Homemade Ricotta Cheese is so lush and decadent
    • How is Ricotta traditionally made?
    • What is Homemade Ricotta made out of?
    • Homemade Ricotta made with milk or milk and cream
    • How to make Homemade Ricotta Cheese with milk
    • How to make Homemade Ricotta Cheese with milk and cream
    • What kind of milk do I use to make Ricotta
    • How much Ricotta does this recipe yield?
    • What type of acid is used in making Homemade Ricotta Cheese?
    • How much acid should I use?
    • How much salt do I use?
    • How long to strain Homemade Ricotta Cheese?
    • How long does Homemade Ricotta Last?
    • Can Homemade Ricotta be frozen?
    • How to serve Homemade Ricotta
    • Homemade Ricotta (2 ways)

    Homemade Ricotta Cheese is so lush and decadent

    I love the creamy richness of fresh ricotta cheese. It’s so lush and so decadent. You would never catch me eating a spoonful of store bought ricotta, but fresh, Homemade Ricotta Cheese is so good. You know when you keep tasting it and each time you’re like Wow! I can’t believe how good this is? That’s this ricotta.

    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream
    Homemade Ricotta cheese made with milk and cream

    How is Ricotta traditionally made?

    Ricotta is the Italian word for "re-cooked," which describes the two-stage heating and coagulation process that goes into making cheese and then ricotta.

    First, cheese is made from milk using rennet. The casein proteins in the milk bond forming the cheese, (including much of the dairy fat), leaving the whey proteins.

    The whey is then heated again, allowing the whey proteins to coagulate, forming ricotta curds.

    What is Homemade Ricotta made out of?

    Unless you have leftover whey from making cheese with rennet at home, you can’t make the traditional ricotta. You can, however, make a cheese that is very similar to a true ricotta. While technically a fresh cheese, it has a much better taste and texture than the ricotta you can buy in a tub in the supermarket.

    Milk, with or without the addition of cream, is heated and acid, usually in the form of lemon juice or vinegar, is added which causes the proteins to coagulate and form curds. These curds, when strained, form the ricotta.

    Homemade Ricotta made with milk or milk and cream

    I have two recipes for ricotta that I really love, one with milk and one with milk and cream. The recipe with only milk yields a product that is closer to a true ricotta.

    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream
    Homemade Ricotta made with milk

    The recipe with milk and cream yields a product that is so heavenly and luscious. This is the recipe I use when I’m feeling particularly indulgent to dollop on top of pancakes or as a topping for toast with fresh fruit. It’s also amazing in ravioli or cannoli.

    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream
    Homemade Ricotta with milk and cream

    I’ve given the recipe and instructions for both below.

    How to make Homemade Ricotta Cheese with milk

    If you want a ricotta that is closer to a traditional ricotta and made with only milk,  heat the salt and milk to 185 F. Turn off the heat, and gently stir in the acid, just a time or two around the pan, then let rest, untouched for 20 minutes. During this time, keep the temperature at about 185 degrees F. It can go down to 175 F or up to 190 F, but try to keep it in that range. I just take a look at the thermometer every so often and turn on the heat for just a little while until it gets in that range. After the resting period, spoon out the curds and strain through a cheesecloth-lined strainer.

    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream
    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream
    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream

    The whey should be clear with a bit of a greenish tinge. If you whey is still milky, you can add a little more acid to help the remaining proteins coagulate.

    After the ricotta is done straining, I either give it a good whipping or put it in the food processor for a few seconds. It does wonders for the texture. It becomes so smooth and creamy.

    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream

    How to make Homemade Ricotta Cheese with milk and cream

    Bring milk and cream just up to a boil, then turn off the heat and gently stir in salt and lemon juice, just a time or two around the pan. The curds should form pretty quickly. After they start forming, don’t stir, it may break apart the delicate curds. Let the curds rest for about 20 minutes, then strain the curds through cheesecloth. This is a less hands on method that doesn’t require a thermometer.

    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream
    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream
    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream
    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream

    What kind of milk do I use to make Ricotta

    I use whole milk for the milk only ricotta. I use a combination of whole milk and cream for the richest, creamiest ricotta you can imagine.

    Making Homemade Ricotta Cheese works best when using whole milk, but you can also make it with 2% milk.

    Homemade Ricotta can be made using raw milk since the heating during curd formation more than meets heat requirements for pasteurization.

    Avoid using UHT (ultra-high temperature) pasteurized milk. The high heat changes the protein structure of the milk and prevents it from separating. Many national organic brands are ultra-pasteurized so check the label.

    How much Ricotta does this recipe yield?

    For the milk only ricotta, 8 cups of whole milk yields about 1.5 cups ricotta. (This batch weighed 14 ounces.) This can vary depending on how much you strain the final cheese.

    For the milk and cream ricotta, 4 cups of milk and 2 cups of cream yield about 2 cups of ricotta. (This batch weighed 16 ounces.)  Once again, this can vary depending on how much you strain the final cheese.

    What type of acid is used in making Homemade Ricotta Cheese?

    You can use lemon juice or vinegar to make ricotta. I love the light, fresh taste of ricotta made with lemon. Vinegar has more of a neutral, savory taste.

    When making ricotta with only milk, I’ve noticed a slight difference in the texture of ricotta made with lemon juice vs. vinegar. I made them side by side to compare them. The ricotta made with vinegar coagulated very quickly in bigger curds. After it drained, it had more of a compressed, tighter curd. The ricotta made with lemon juice coagulated more slowly, with a finer, more delicate curd.  

    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream

    Homemade Ricotta made with milk and cream

    How much acid should I use?

    Making Homemade Ricotta is part science and part art. Acid is what makes the milk proteins separate and coagulate. A good amount of acid ensures that most of the proteins coagulate and gives a good yield of ricotta curds. Using enough acid makes making ricotta nearly foolproof. On the other hand, the more acid you use, the more acidic the cheese will taste.

    Some traditional ricotta makers don’t use any acid, they use only heat. Using less acid will give the final product a truer ricotta taste. However, not using enough acid results in the proteins not coagulating and a low yield of curd. The art is in finding the balance.

    For the purists, as pure as we can get with a milk based ricotta, you can make the ricotta with 8 cups of whole milk and 3 tablespoons of acid. The acid taste will be much more understated.  

    The ricotta using milk and cream uses 4 tablespoons of lemon juice.

    How much salt do I use?

    The amount of salt you use is really up to personal preference. I like about 1 teaspoon in the milk only ricotta and 1 ½ teaspoons in the ricotta made with milk and cream. Traditional ricotta makers use little to no salt.

    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream

    Homemade Ricotta made with milk and cream

    How long to strain Homemade Ricotta Cheese?

    How long you strain the ricotta depends on the texture you want it to have and which recipe you use.

    Generally speaking, drain the ricotta until it’s the texture that you want, shorter for a looser ricotta and longer for a firmer, dryer ricotta

    The milk only ricotta forms larger curds, especially when making with vinegar. I use a slotted spoon to scoop up the curds and place them in the cheesecloth lined strainer. Pouring all the whey through might clog up the strainer. Milk only ricotta also drains faster for this reason. I strain it for about 30 minutes.

    The milk and cream ricotta forms very small delicate curds. These I pour into a cheesecloth lined strainer and let strain for about 2 hours.

    The amount of straining time also depends on the size of your strainer. My strainer has a wide, flat bottom, about 8-inches across. It strains a lot quicker than a smaller strainer.

    How long does Homemade Ricotta Last?

    Homemade Ricotta can be stored in the refrigerator in a covered container for up to five days.

    Can Homemade Ricotta be frozen?

    Homemade Ricotta can be frozen for up to 2 months. Its taste will be fine, however it’s texture may be affected. Since Ricotta has a high moisture content, the moisture in the cheese turns to ice when frozen. After thawing, the texture becomes drier and more crumbly.

    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream
    Crostini with fresh Ricotta made with cream and fresh blueberries

    How to serve Homemade Ricotta

    There are so many uses for Homemade Ricotta. I used to use Ricotta mainly for lasagna or ravioli. After I discovered how amazing Homemade Ricotta is, I love eating it on crostini. Here are some ideas:

    • In lasagna
    • In ravioli
    • As a topping on pizza
    • As a spread on toast or crostini topped with fresh or roasted fruit and honey
    • As a spread on toast or crostini topped with tomatoes marinated in basil and balsamic
    • In an Italian cheesecake
    • In cannoli
    • Dolloped on top of pancakes or waffles
    • In pancakes or waffles
    • In a pasta sauce
    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream
    Artichoke and Ricotta ravioli
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream

    Homemade Ricotta (2 ways)


    ★★★★★

    5 from 40 reviews

    • Author: Kelly
    • Total Time: 25 minutes
    Print Recipe
    Pin Recipe

    Description

    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is!


    Ingredients

    Scale

    For Ricotta made with MILK ONLY:

    • 8 cups (2 L) whole milk, not ultra-pasteurized
    • Kosher or sea salt to taste ((I use 1 teaspoon))
    • 3 tablespoons (45ml) distilled white vinegar or fresh lemon juice

    For Ricotta made with MILK AND CREAM:

    • 4 cups (1 L) whole milk
    • 2 cups (½ L) heavy cream
    • Kosher or sea salt to taste ((I use 1 ½ teaspoons))
    • ¼ cup (60ml) fresh lemon juice

    Instructions

    For Ricotta made with MILK ONLY:

    1. Heat the salt and milk to 185 F (It will start to look a little foamy on top.)
    2. Turn off the heat, and gently stir in the acid, just a time or two around the pan. Don’t over stir or it will break the curds. The curds should form almost immediately.
    3. Without stirring, let the curds rest, untouched for 20 minutes.
    4. During this time, keep the temperature at about 185 degrees It can go down to 175 F or up to 190 F, but try to keep it in that range. I just take a look at the thermometer every so often and turn on the heat for just a little while until it gets in that range.
    5. After the resting period, spoon out the curds and strain through a cheesecloth-lined strainer.
    6. Let drain until it reaches the desired consistency.
    7. For a creamy smooth ricotta, either whip by hand or process in a food processor for a few seconds.
    8. Store in a closed container in the refrigerator for up to 5 days.

    For Ricotta made with MILK AND CREAM (no thermometer):

    1. Bring milk, cream, and salt just up to a boil (not a full boil, more of a simmer).
    2. Turn off the heat and gently stir in the lemon juice, just a time or two around the pan. The curds should form pretty quickly. After they start forming, don’t stir, it may break apart the delicate curds.
    3. Let the curds rest for about 20 minutes, then strain the curds through a large cheesecloth lined strainer.
    4. Let drain until it reaches the desired consistency.
    5. Store in a closed container in the refrigerator for up to 5 days.

    Notes

    Notes:
    If the whey looks too milky, add a little more acid to help the formation of the curd.

    • Prep Time: 5 minutes
    • Cook Time: 20 minutes
    • Cuisine: Italian

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream

    Enjoy, friends!

    Follow me on INSTAGRAM and PINTEREST for all the latest content and recipes!

    Subscribe to FOODTASIA’S NEWSLETTER to receive fresh recipes straight to your inbox.

    You might also like:

    How to Make Crème Fraiche

    How to Make Crème Fraiche

    How to Make Yogurt:

    How to Make Yogurt

    How to make Greek Yogurt:

    How to Make Greek Yogurt
    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream
    The creamiest, smoothest, most delicious homemade ricotta cheese. You won’t believe how easy and foolproof this recipe is! #ricotta #homemade #cheese #italian #creamy #easy #recipe #simple #withoutcream #cream
    « Creamy Artichoke Chicken Breasts
    Fried Capers - Magical Flavor Bombs for Your Food »
    968 shares
    • Facebook
    • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. David @ Spiced

      May 23, 2019 at 10:57 am

      I absolutely love ricotta cheese! We made homemade ricotta years ago when my sister gave us a cheesemaking kit for Christmas. It was delicious! The problem was we never made it again. I was just thinking recently that I want to make homemade cheese again. Both of these recipes sound quite easy, and the texture looks spot on. Now I'm craving some Italian pasta topped with fresh homemade ricotta!

      ★★★★★

      Reply
      • Kelly

        May 23, 2019 at 12:41 pm

        Oh, I got some of those cheese making kits! I did the mascarpone and mozzarella. It's so much fun making it at home. And I love the money it saves! I wasn't so crazy about ricotta until I made it myself. It tastes so much better than store bought. Thanks so much, David!

        Reply
    2. angiesrecipes

      May 23, 2019 at 10:59 am

      Awesome post! I use vinegar to make tofu before, but haven't tried it with milk yet. Definitely something I need to try soon. That toast with blueberries and homemade ricotta looks droolworthy!

      Reply
      • Kelly

        May 23, 2019 at 12:38 pm

        Making tofu with vinegar sounds cool! I just love making these kinds of things at home. Thanks so much, Angie!

        Reply
    3. Cookie Monster

      May 23, 2019 at 10:59 am

      Well done Kelly. Ricotta Cheese is something I wanted to make, now I know how in a clear and a precise steps.

      ★★★★★

      Reply
      • Kelly

        May 23, 2019 at 12:37 pm

        I hope it's helpful! Thanks so much, Cookie Monster!

        Reply
    4. 2pots2cook

      May 23, 2019 at 11:14 am

      Anyone looking for information how to make Ricotta from scratch have to keep this one and follow the steps you describe. Brava ! Pinning !

      ★★★★★

      Reply
      • Kelly

        May 23, 2019 at 12:51 pm

        It started out as a ravioli post then turned into quite the project on ricotta! Thanks so much, Davorka!

        Reply
    5. Dawn - Girl Heart Food

      May 23, 2019 at 11:58 am

      Love any type of cheese and ricotta is no exception. Hubby make ricotta on occasion and it's just so dang good! So much better than store bought, especially knowing that you made it yourself. Yours looks super delicious and creamy, Kelly. I could eat that straight up with a spoon!

      ★★★★★

      Reply
    6. annie@ciaochowbambina

      May 23, 2019 at 2:55 pm

      We are a big cheese loving family, but my husband is the king fan of ricotta! He'll grab some and spread it on saltines and be the happiest! I need to surprise him with homemade! Your recipe is incredible! Quite the teacher, my friend! Pinned!

      ★★★★★

      Reply
      • Kelly

        May 24, 2019 at 4:22 am

        Aw, thanks so much for your kind words, Annie! I'm curious to know what brand he likes - I imagine it's the best one out there!

        Reply
    7. Katherine | Love In My Oven

      May 23, 2019 at 10:45 pm

      Cheeeeeese! We love it and eat a lot of it!! I never would have thought to make my own ricotta! I make a pasta dish with ricotta in it, and I can't wait to try using the homemade version 🙂

      Reply
      • Kelly

        May 24, 2019 at 4:25 am

        We have overdosed on raviolis and lasagnas while I've been on this ricotta adventure. I was never the biggest ricotta fan until I made it at home. Now I'm hooked! Thanks so much, Katherine!

        Reply
    8. Liz

      May 24, 2019 at 7:57 am

      I've made ricotta, but it was years ago! I don't think I had such detailed instructions, so next time, I'll use your recipe!

      ★★★★★

      Reply
      • Kelly

        May 24, 2019 at 10:57 am

        It's amazing! Thanks so much, Liz!

        Reply
    9. Healthy World Cuisine

      May 24, 2019 at 11:31 am

      Kelly, this is a priceless recipe. I am so glad you did all the testing so we can be confident in trying this recipe. We have not made cheese before but it is always something we have wanted to do. Also loving your posts on how to make fresh yogurt, creme fresh and other delightful recipes. thanks so much!!!

      ★★★★★

      Reply
      • Kelly

        May 25, 2019 at 2:16 am

        So glad it's useful! I love making dairy products at home. They taste great, I can make the amount I need without having half-filled tubs hanging out in the fridge, and I don't have to run out and buy an ingredient when I realize I don't have it. In the case of ricotta, crème fraiche, and Greek yogurt, I also save money! Thanks so much, Bobbi!

        Reply
    10. Ron

      May 25, 2019 at 2:32 am

      Ricotta on pancakes or waffles, what a brilliant idea. I often have fresh cheese with herbs (from the plastic tub) on my toast, so this is great info. For the milk only version, I wonder if it would work to move the hot pan to a 185F sous vide bath for the 20-minute hold? I'll have to give that a try and see how it works.

      ★★★★★

      Reply
      • Kelly

        May 25, 2019 at 3:29 am

        It should work perfectly and sounds easier than keeping an eye on the thermometer for 20 minutes. Thanks so much, Ron!

        Reply
    11. neil@neilshealthymeals.com

      May 25, 2019 at 3:30 pm

      Wow Kelly I never knew that you could actually make your own ricotta cheese at home! Thanks so much for this excellent step by step guide. I've pinned this to give it a go sometime.

      ★★★★★

      Reply
      • Kelly

        May 26, 2019 at 12:44 am

        I hope you find it useful! Thanks so much, Neil!

        Reply
    12. Leanne | Crumb Top Baking

      May 27, 2019 at 7:27 am

      I love ricotta and use it in a number of recipes, but I've never thought to make my own. Love this post! So informative. And I totally think I can tackle making my own now! Thanks Kelly!

      ★★★★★

      Reply
      • Kelly

        May 28, 2019 at 1:34 am

        It's so quick and easy to make! I hope you try it! Thanks so much, Leanne!

        Reply
    13. Valentina

      May 27, 2019 at 2:05 pm

      This is so cool! I've never made any type of cheese and I love ricotta. A great place for me to start -- this post is so informative! And that beautiful photo with the blueberries and honey has my mouth watering. Looks SO delicious.

      ★★★★★

      Reply
      • Kelly

        May 28, 2019 at 1:29 am

        I love making my own simple cheeses and dairy products. I never have them on hand when I need them so I just make them myself. And they always taste so much better! Thanks so much, Valentina!

        Reply
    14. Marie

      May 27, 2019 at 8:16 pm

      This is amazing Kelly. I always learn something new when I visit your site. Now I want to try to make my own ricotta and then make those heavenly looking blueberry ricotta crostini.

      ★★★★★

      Reply
      • Kelly

        May 28, 2019 at 1:25 am

        Aww, thanks so much, Marie! That means so much to me!

        Reply
    15. Kathy @ Beyond the Chicken Coop

      May 28, 2019 at 7:34 am

      This is a brilliant idea! Homemade is always better and this looks like a true winner. That ricotta is so rich and creamy! Nice step by step directions!

      ★★★★★

      Reply
      • Kelly

        May 30, 2019 at 7:48 am

        I can't get over how much better it is than store bought. Thanks so much, Kathy!

        Reply
    16. Balvinder

      May 28, 2019 at 9:40 am

      I use ricotta in so many recipes and this has been on my list to try for SO long! I love how easy you make it!

      Reply
      • Kelly

        May 30, 2019 at 7:46 am

        It's super easy! Thanks so much, Balvinder!

        Reply
    17. Laura

      May 28, 2019 at 2:22 pm

      Kelly, I’ve made homemade ricotta once or twice, but Ive never made the cream version - it looks and sounds so delicious! Thanks for all of the detail, too. I’d no idea how the product varies with different acids, etc! Great Post, can’t wait to try this again!

      ★★★★★

      Reply
      • Kelly

        May 30, 2019 at 7:46 am

        I hope it's helpful! Thanks so much, Laura!

        Reply
    18. marcie

      May 28, 2019 at 7:05 pm

      Kelly, this post is so thorough, and I have the biggest craving for ricotta right now! Your photos are beautiful, and there's nothing like homemade ricotta!

      ★★★★★

      Reply
      • Kelly

        May 30, 2019 at 7:45 am

        It's so good! Thanks so much, Marcie!

        Reply
    19. John / Kitchen Riffs

      May 29, 2019 at 11:39 am

      Terrific post! SO much detail -- really appreciated. I've made ricotta, but it's been years. You're right -- there's no comparing the flavor between homemade and the commercial stuff. This is a wonderful primer and reference -- thanks.

      Reply
      • Kelly

        May 30, 2019 at 7:45 am

        It's really so much better, isn't it?! Thanks so much, John!

        Reply
    20. Thao @ In Good Flavor

      May 30, 2019 at 4:21 pm

      I have never made my own ricotta. It's something I would love to try. This is such a great how-to post. Bookmarking for future reference!

      Reply
      • Kelly

        June 02, 2019 at 9:39 am

        I never have it on hand when I need it so I learned how to make it myself. To my surprise, it's so much better homemade! Thanks so much, Thao!

        Reply
    21. David Scott Allen

      June 05, 2019 at 7:56 pm

      Kelly, you have me convinced that I need to try making homemade ricotta again. My first two attempts were terrible… I don’t know what I did wrong - everybody said it’s so easy.

      Reply
      • Kelly

        June 09, 2019 at 8:27 am

        Both of these versions come out really good. The one with cream is more hands-off and is so creamy and rich. The one with milk is closer to a true ricotta. One thing I did find was that if you put the milk only ricotta in the food processor for a few seconds after it's done draining, the texture greatly improves and becomes smooth and creamy. Thanks so much, David!

        Reply
    22. marie johson

      October 17, 2019 at 10:07 am

      A less ingredient recipe with a creamy taste. So easy and delicious <3 Loved it.

      Reply
    23. marie johson

      November 08, 2019 at 12:55 am

      OMG Homemade ricotta cheese requires just a few ingredients, and the result is lighter <3 thanks for sharing

      ★★★★★

      Reply
    24. TAYLOR CRANE

      May 16, 2020 at 8:22 pm

      Great recipe! I used 2% milk and halved the recipe (just needed enough for two/1 pizza) and it was delicious!

      ★★★★★

      Reply
      • Kelly

        May 18, 2020 at 2:56 pm

        Thanks so much, Taylor! So happy you liked it! It's wonderful on pizza!

        Reply
    25. Viviane Lopes

      August 27, 2020 at 11:46 pm

      How do I calculate the nutritional information when making this recipe (macros)? Most of they whey is not used, how does that work?

      Reply
      • Kelly

        August 28, 2020 at 10:53 am

        Hi Viviane! I guess you could determine the nutritional information for the whey per cup, then measure to find out how much whey you have, then subtract that from the nutritional information of the original ingredients. I found this from Livestrong: https://www.livestrong.com/article/425693-the-nutrition-in-liquid-whey/. Hope it helps!

        Reply
    26. Jenn

      December 24, 2020 at 11:13 am

      I haven't made the lemon juice version yet, but LOVE the milk only and vinegar. I am making baked ricotta with garlic and herbs for Christmas.

      ★★★★★

      Reply
      • Kelly

        December 25, 2020 at 12:12 pm

        So happy you liked it, Jenn! Baked ricotta sounds wonderful! Thanks so much!

        Reply
    27. Melodee

      January 23, 2021 at 11:29 am

      I think I did exactly what the recipe said for the milk only one. I used raw milk and 3T fresh lemon juice and kept it at 185 but no curds formed. I added 2 or 3 more tablespoons of lemon juice and waited another 20 minutes. They finally started to form, but is it normal to have to use twice as much acid?

      Reply
      • Kelly

        January 25, 2021 at 9:44 am

        Hi Melodee, Yes it is normal to sometimes need more acid for the curds to form. The results with lemon juice can vary depending on the acidity of the lemon. Don’t hesitate to add additional lemon juice if this happens.

        Reply
    28. Cristy Batula

      February 25, 2021 at 11:22 pm

      Hello made homemade ricotta today. But it took mo 10 hours to drain it. And the lemon flavor it too strong and i could still taste the sourness of the lemon. Is this ok?

      Reply
      • Kelly

        March 03, 2021 at 11:06 am

        Hi Cristy, It can take a while to drain, depending on the width and depth of the strainer. I haven't gotten a strong lemon flavor when I've made it. You could try to reduce the amount of lemon next time and add more if you see the curds aren't forming and the water is still milky.

        Reply
    29. Mary J Robbins

      April 27, 2021 at 2:24 pm

      If I wanted to make the milk and cream recipe, would it work if the cream is ultra pasteurized and the milk isn’t?

      Reply
      • Kelly

        April 27, 2021 at 3:34 pm

        Hi Mary, Yes, I make it that way myself sometimes.

        Reply
    30. Seana Anderson

      September 08, 2021 at 10:06 am

      I get a lot of 2% milk with my senior meals that I don't drink. I found your recipe and made the milk and cream version of ricotta. I eat it with ripe peaches in season for breakfast every day with a drizzle of honey while organic peaches are available. It is the best!
      I use 8 cups of 2% milk, 2 cups of heavy cream, 1-1/2 tsp salt and 1 cup of vinegar/fresh lemon juice. It took me a while to experiment, but this is the best tasting for me.
      Thank you.

      ★★★★★

      Reply
      • Kelly

        September 12, 2021 at 7:35 pm

        So happy you liked it, Seana, and thanks so much for your proportions!

        Reply
    31. DWC

      April 01, 2022 at 6:46 pm

      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
      • Kelly

        April 02, 2022 at 8:21 pm

        So happy you found it useful! Thanks so much!

        Reply
    32. JoAnn

      December 25, 2022 at 11:58 am

      It is my first time, I only did half recipe..now I know exactly what to do.
      Can I use the whey for anything?
      Thank you it's Delish ❣️

      Reply
      • Kelly

        December 28, 2022 at 2:55 pm

        Thanks JoAnn, so happy you liked it! You can substitute the whey in baking recipes that call for water or add it to smoothies and soups.

        Reply
    33. Sharon

      July 13, 2023 at 9:57 pm

      I tried the milk with cream recipe tonight and it came out incredible. I made Mel i Mato-
      Drizzled honey on the cheese topped with sea salt walnuts and figs and the cheese was almost as good as the cafe at the Dali museum.

      Reply
      • Kelly

        July 17, 2023 at 1:24 am

        That sounds fantastic! Thanks Sharon!

        Reply

    Primary Sidebar

    Kelly Shaban

    Hi there! So nice to meet you! Welcome to my little corner of the internet. I’m so glad you're here! I’m Kelly, a homeschooling mother of five (and a CPA in a previous life). When I’m not teaching differential equations or Newton’s Law of Universal Gravitation, you’ll find me in the kitchen, whipping up something good to eat for my hungry crew. Read More About Me

    Subscribe to my mailing list

    Popular Posts

    • jar of canned whole tomatoes
      How to Can Tomatoes: Step-by-Step Guide for Preservation
    • three bottles of banana milk with straws and two bananas
      Easy, Homemade Banana Milk (For One or Two)
    • a bottle and a jar of peach syrup
      How to Make Peach Syrup (Peach Simple Syrup)
    • Rambutan vs Lychee: A Comprehensive Comparison Guide
    • longan fruit on a board showing the interior and exterior
      What is Longan and How to Eat It
    • fresh rambutan whole and peeled
      What is Rambutan and How to Eat It

    30 Minute Recipes

    • dish with kung pao beef
      Quick and Easy Kung Pao Beef - Better than Takeout!
    • Pittsburgh Chicken Salad
      Pittsburgh Salad (Pittsburgh Chicken Salad)
    • pan of hunan beef
      Hunan Beef - Better than Takeout!
    • pan with Chicken Florentine
      Easy Chicken Florentine
    • a dish of Hunan chicken with rice and chopsticks
      Easy Hunan Chicken – Better than Takeout! (with VIDEO)
    • Lemon Pepper Salmon – Easy Grilled Salmon Recipe

    Footer


    as featured in

    buzzfeed logo
    greatest logo
    yummly logo
    huffpo logo
    foodista logo
    taste of home

    Privacy Policy About Subscribe

    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2023

    As an Amazon Associate I earn from qualifying purchases.