If you've never tried making homemade ricotta cheese, you're in for a treat. This simple, foolproof method produces the creamiest, freshest ricotta, far superior to anything store-bought. With just four basic ingredients, you can create a rich, velvety cheese perfect for pasta dishes, lasagna, cannoli, or even spreading on toast with honey.

Overhead image of ricotta cheese in a white bowl

Why You'll Love Making It At Home

Easy & Quick. Ready in less than 30 minutes with minimal effort.
Simple Ingredients. No preservatives, just fresh milk, cream, lemon juice (or vinegar), and salt.
Creamy & Delicious. A richer, fresher taste compared to store-bought ricotta.
Versatile. Use it in pasta, desserts, dips, or simply spread on toast.
Customizable. Easily adjust the texture to be thicker or creamier based on your preference.

Whether you’re looking for a cost-effective alternative to store-bought ricotta or just love the satisfaction of making cheese from scratch, this recipe is a must-try.

What Does Homemade Ricotta Cheese Taste Like?

Ricotta is a soft, creamy cheese made from curdled milk proteins, resulting in a mild, slightly sweet, and rich texture. Traditional ricotta is made from whey, but this easy homemade version uses whole milk and heavy cream to achieve a luscious, creamy consistency without any complicated steps.

Whether you’re using it for savory or sweet dishes, fresh ricotta is a delicious and versatile addition to your kitchen.

Ingredients You'll Need

Whole Milk- The main ingredient that provides the base structure of the ricotta. Contains proteins and fats that curdle when combined with an acid, forming soft, fluffy cheese curds.
Heavy Cream- Adds richness and creaminess, resulting in a luxuriously smooth ricotta. Helps create a softer, more spreadable texture.
Fresh Lemon Juice- Acts as the curdling agent, separating the milk solids (curds) from the liquid (whey). Essential for forming the soft, fluffy curds that define ricotta cheese.
Salt- Enhances the natural creaminess and sweetness of the ricotta.

Each ingredient works in harmony to create a light, fluffy, and creamy homemade ricotta that’s better than store-bought and incredibly easy to make at home.

How To Make Homemade Ricotta Cheese

Heat the Milk and Cream. In a large pot, combine whole milk and heavy cream over medium heat. Stir occasionally and heat until the mixture reaches 185°F to 195°F. If you don’t have a thermometer, look for small bubbles forming around the edges (do not let it boil).
Add the Acid & Form Curds. Once the milk is heated, remove it from heat and stir in the lemon juice (or vinegar). Let the mixture sit undisturbed for 5-10 minutes while curds form. You’ll see the milk separating into curds (solid) and whey (liquid).
Strain the Ricotta. Line a fine-mesh sieve or colander with cheesecloth and place it over a bowl. Gently pour the curdled mixture into the sieve, allowing the whey to drain. Let it drain for 5-10 minutes for a creamy ricotta or 15-20 minutes for a thicker, firmer ricotta.
Season and Store. Transfer the ricotta to a bowl and stir in salt to taste. Enjoy immediately or store in an airtight container in the refrigerator for up to 4 days.

Homemade Ricotta Cheese on a wooden spoon

Tips And Tricks

Making homemade ricotta cheese is incredibly simple, but a few key tips and tricks can ensure the best texture, flavor, and yield. Follow these pro tips for perfectly creamy, fresh ricotta every time.

Use Fresh, High-Quality Milk. Avoid ultra-pasteurized milk, as it won’t form curds properly.
Do Not Overheat the Milk. Keep it between 185°F and 195°F to get the best texture.
Choose the Right Acid. Lemon juice adds a mild tang, while white vinegar is more neutral.
Adjust the Texture. Drain longer for firmer ricotta or less for a creamier version.
Save the Whey. Use leftover whey in smoothies, soups, or as a substitute for water in baking.

Variations

Homemade ricotta is delicious on its own, but you can easily customize it with different flavors and textures. Whether you prefer it creamier, tangier, or infused with herbs and spices, these variations will help you make the perfect ricotta for any dish:

Herb & Garlic- Mix in chopped fresh basil, thyme, and roasted garlic for a savory twist.
Whipped- Blend ricotta with olive oil and honey for a light, airy texture.
Sweet Ricotta- Add powdered sugar and vanilla extract for a perfect cannoli filling.
Extra Creamy- Use more heavy cream and let it drain for a shorter time.

What To Use Homemade Ricotta Cheese For

Homemade ricotta is creamy, fresh, and incredibly versatile, making it perfect for both savory and sweet dishes. Here are some of the best ways to enjoy it:

Pasta Dishes- Stir into lasagna, stuffed shells, or creamy ricotta pasta.
Pizza- Dollop onto homemade pizza for a rich, creamy bite.
Bruschetta- Spread onto toasted bread with tomatoes, honey, or herbs.
Eggs & Omelets- Mix into scrambled eggs for an extra creamy texture.
Pancakes & Waffles- Spoon over warm pancakes with berries and honey.

How Long Does It Last?

Homemade ricotta cheese lasts for up to 4 days when stored properly in an airtight container in the refrigerator. Since it is made without preservatives, it has a shorter shelf life compared to store-bought versions.

To keep it fresh, always store ricotta in the coldest part of the fridge and avoid leaving it at room temperature for extended periods.

If you notice excess liquid separation, a sour smell, or a change in texture, it’s best to discard it.

Can You Freeze It?

Freezing ricotta is not recommended, as it can alter the texture, making it grainy and less creamy once thawed.

For the best taste and quality, enjoy homemade ricotta within a few days of making it, using it in pasta, desserts, or as a spread for fresh bread.

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