Updated
Rich, creamy, and super easy to make, this ricotta cheese recipe is a keeper. Once I started making fresh ricotta cheese, I’ve never looked back. Way better than store-bought, I like to keep a container in the fridge as it’s perfect to use in so many of my recipes.
5-Star Review
“Raised Italian but never ate ricotta…so I tried making my own. This ricotta is so good and so creamy! I love it!” -Diane
Ricotta Cheese Recipe
Have you tried making your own ricotta cheese at home? It’s such a fun process and much easier than you might think. I don’t always have ricotta cheese in the fridge, so I developed my own recipe so I can whip up a batch whenever I want to prepare a recipe that calls for it.
Ricotta is an Italian whey cheese and can be made from different milks: sheep, cow, goat, or water buffalo. It’s made from the leftovers from the production of other cheeses’ whey, and is easily recreated at home.
I used just four basic ingredients, and ended up with the most creamy ricotta. Trust me—it’s so much better than store-bought.
Tips For Beginners
- The milk needs to get hot enough to curdle. If you have a thermometer, check the temperature to make sure it is at least 190°F before adding the white wine vinegar.
- Use freshly squeezed lemon juice. If you don’t have white wine vinegar, substitute the same amount of freshly squeezed lemon juice.
- Use milk and cream. This combination of milk and cream makes the creamiest ricotta. I highly recommend using both.
How to Make Ricotta Cheese (Ricotta Cheese Recipe)
Ingredients
- 4 cups whole milk
- 2 cups heavy whipping cream
- 1 tsp kosher salt
- ¼ cup white wine vinegar
Instructions
- Gather your ingredients.
- Place a sieve over a large bowl, line with a cheesecloth, and set aside.
- In a large pot over medium-high heat, bring the milk, heavy whipping cream, and salt to a simmer, stirring constantly to prevent it from boiling over– about 5 minutes.4 cups whole milk, 2 cups heavy whipping cream, 1 tsp kosher salt
- Add in the white wine vinegar and continue stirring.¼ cup white wine vinegar
- Allow the mixture to curdle, about 2 minutes.
- Strain the mixture through the cheesecloth-lined sieve and set it aside to drain for at least 20 minutes.
- Use immediately or transfer to an airtight container and store in the refrigerator for up to 5 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How To Make Homemade Ricotta Cheese Step by Step
Gather your ingredients: Gather all your ingredients. Place a sieve or strainer over a large bowl, line it with a cheesecloth, and set it aside.
Simmer the milk and cream: Over medium-high heat, in a large pot, bring 4 cups milk, 2 cups heavy whipping cream, and 1 tsp kosher salt to a simmer, stirring constantly for about 5 minutes so that it doesn’t boil over.
Add ¼ cup white wine vinegar and continue stirring. Let the mixture curdle. This usually takes me about 2 minutes.
Strain the mixture: Strain the curdled mixture through the cheesecloth-lined sieve and set it aside to drain for at least 20 minutes.
Use or store: Use the ricotta cheese immediately or store it to use at a later date. Enjoy.
How to Store
Once your ricotta has fully drained, you can enjoy it right away, or transfer it to an airtight container for up to 5 days.
This ricotta actually freezes really well, so I often make a big batch and stash half in the freezer. The liquid will separate, and the texture will change, but you can thaw it in the fridge and either stir it back together or strain it, and it’s good to use.
Serving Suggestions
The options to use this homemade ricotta are endless. I love stuffing it into these homemade cannolis or using it to prepare a batch of creamy chocolate chip cannoli dip. I also like to use it for the creamy cheesy garnish in lasagna soup, and I find it makes the stuffing in these mozzarella chicken rolls ups irresistible.
More Homemade Cooking Basics To Try
- Forgo the store-bought bacon bits and learn How To Make Bacon Crumbles at home. I find they are great on salads, in sandwiches, or sprinkled over a savory stew.
- Rich and nutty, this recipe for How to Make Browned Butter will help you add a deep, toasty flavor to all your favorite recipes.
- Homemade Pasta is easier than you think! I love using these fresh, golden noodles in all my pasta dishes.
Raised Italian but never ate ricotta
It was always skim or low fat…ugh. So I tried making my own. This ricotta is so good and so creamy! I love it!
What is the yield?
This yields about 2 cups of cheese!
2 cups 1% milk, 2 cups half & half, 3/4 teaspoon sea salt, 1/4 white vinegar. Came out nicely. Creamy and delicious. Will serve on raw Endive with truffle salt and slices of black truffle. And using the whey to finish (with butter) sautéed wild mushroom (Maitake, Polyporus cinncinatus, and various boletes, self foraged) to serve on homemade English Muffin.
Looks amazing, Rob!
I am wondering if this recipe will work with 2 percent milk and half and half. I would love to make ricotta a home, just a bit lighter in the calorie department😊
You can give it a shot, but it definitely works best with whole milk and heavy whipping cream!