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    Whisk Affair » Recipes » How To/ Basics » Best Homemade Ricotta Cheese

    Published: Aug 15, 2021 | Last Updated On: Aug 17, 2021 by Neha Mathur

    Best Homemade Ricotta Cheese

    422 shares
    Jump to Recipe

    Wondering how to make the best homemade ricotta cheese? Then look no further. Here is a detailed post to make it at home using just 4 simple ingredients. Once you make it at home, you will never buy a tub again. It is rich, creamy, made using real ingredients, and super economical than the store-bought one.

    Just like homemade sour cream and cream cheese recipes, this one is also a keeper.

    Homemade ricotta cheese served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Homemade Ricotta Cheese
    • Frequently Asked Questions
    • Usage Ideas
    • Variations
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Making Homemade Ricotta Cheese is a super easy and simple process.

    You just need 4 ingredients and 30 minutes of your time (most of which is hand-off) to make this light, spongy, creamy, and fresh ricotta cheese recipe.

    Word ricotta means re-cooked. This fresh cheese was traditionally made by re-cooking leftover whey from cheese production, hence the name. But these days, it is made by curdling the milk with a souring agent.

    Ricotta Cheese is much creamier and softer in texture as compared to cottage cheese.

    You can also control its consistency according to your requirement. Make wetter, looser ricotta, or a drier firmer one depending on what you are going to use it for.

    Homemade Ricotta Cheese is also much more economical and much better in taste than the store-bought pack.

    I used 1-liter milk and I got approximately a cup of ricotta cheese. You can easily scale the recipe up or down.

    Ingredients

    Milk – Ricotta Cheese can be made using sheep milk, goat milk, cow milk, or water buffalo milk, but cow’s whole milk (full fat milk) is preferred for this recipe.

    Avoid skim milk or low-fat milk, as there isn’t enough fat left in the milk to separate into curd and whey.

    Also, avoid using high-temperature pasteurized milk to make ricotta recipe. The high temperature alters the protein structure of milk and prevents it from coagulating.

    Most organic milks are ultra-high temperature pasteurized, so make sure to read the label before buying.

    Cream – The addition of heavy cream makes the ricotta creamier and softer. This is also the differentiating factor between ricotta cheese and cottage cheese.

    Lemon – Use lemon juice to curdle the milk. You can also replace it with white vinegar.

    How To Make Homemade Ricotta Cheese

    Add 2 tablespoon water to a heavy bottom pan and bring it to a boil over medium heat.

    Adding a little water to the pan prevents the milk from scorching.

    Water added to a pan.

    Add 1-liter whole milk, ½ cup heavy cream, and ¼ teaspoon salt to the pan and bring the milk to a boil.

    Keep stirring occasionally while boiling to avoid the milk from scorching.

    Milk, salt and cream added to the pan.

    Once the milk comes to a boil, remove the pan from heat and stir in 3 tablespoon lemon juice.

    The milk will curdle immediately and whey will separate from the curd. Let it rest for 2-3 minutes.

    Note – If your milk didn’t curdle immediately after adding the lemon juice, you can add some more lemon juice.

    Curdled milk in the pan.

    Line a large sieve with a layer of cheese cloth. Transfer the small curds into the sieve using a slotted spoon or gently pour it on the sieve and let it drain.

    Curdled milk poured in a mesh strainer lined with a cheesecloth.

    Note – The time of draining will depend on the consistency you are looking at.

    If you are making the ricotta to use as a dip or a spread, then drain it for 10-12 minutes and if you are going to use it as a filling or for making desserts, then drain it for 20 minutes.

    You can also wrap the drained ricotta in the cheesecloth and press it with something heavy like a marble rolling board and refrigerate it overnight to get paneer, ricotta salata, queso fresco, or other fresh farmers’ cheese.

    Tip – If the ricotta becomes too dry, then stir some of the whey back in before using or storing it.

    Milk drained for 20 minutes.

    Store the ricotta in a clean and dry airtight container in the refrigerator for 3-4 days.

    Note – Do not discard the leftover ricotta whey. It is loaded with whey proteins and other nutrients. You can use it in multiple ways

    1. Use it to knead the dough for roti, paratha, tortilla, etc.
    2. You can add it to Indian gravies, it gives a delicious flavor to them.
    3. Use it to cook rice, pasta, risotto, etc.
    4. Add it to soups, this is my favorite way of using leftover whey.
    5. Use it to make bread, pizza dough, muffins, biscuits, etc.
    6. Use it to make your morning pancakes or waffles.
    7. Other than cooking, you can also use it for your beauty regime or pour it on your plants for their healthy growth.
    Ready homemade ricotta cheese.

    Frequently Asked Questions

    How to drain ricotta cheese without a cheesecloth?

    If you don’t have a cheesecloth, you can use cotton, linen, or muslin handkerchief or cloth and use it for straining the cheese.

    Can homemade ricotta be frozen?

    Yes, you can also freeze it for up to 3 months.
    Its taste will remain the same but texture might change a bit after thawing. It becomes crumbly after thawing. Although it is not recommended to serve on its own you can use frozen ricotta cheese to make beaked or cooked dishes.

    Usage Ideas

    There are so many delicious ways to use this ricotta cheese, but let me tell you some of my favorites.

    Use it to make desserts like cheesecakes or cannoli.

    Add it to your salads, open toast, sandwiches, burgers, wraps, etc.

    Add it to pasta dishes, risotto, or lasagne.

    Scrambled eggs taste great with some fresh ricotta added to them.

    Add it over grilled fruits with some granola and a drizzle of honey for a healthy dessert.

    Variations

    Take your homemade ricotta cheese to the next level by flavoring it using various ingredients. Here are some of my favorite options.

    Herbed Ricotta – Add in some parsley, chives, salt, and black pepper.

    Olive and Garlic Ricotta – Finely chop some green olives and roasted garlic and add it to the ricotta along with some extra virgin olive oil, salt, and pepper.

    Spicy Ricotta – This is one of my favorites! Add in some finely chopped red bell pepper, smoked paprika, and salt to the cheese.

    Lemon Basil Ricotta – Add in some finely chopped basil leaves, lemon zest, salt, and black pepper to the ricotta.

    Honey Black Pepper – Add in a little honey with black pepper, and there you have a delicious honey ricotta cheese ready.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Wondering how to make homemade ricotta cheese? Then look no further. Here is a detailed post to make it at home using just 4 simple ingredients. Once you make it at home, you will never buy a tub again. It is rich, creamy, made using real ingredients, and super economical than the store-bought one.

    Best Homemade Ricotta Cheese Recipe

    Wondering how to make the best homemade ricotta cheese? Then look no further. Here is a detailed post to make it at home using just 4 simple ingredients. Once you make it at home, you will never buy a tub again. It is rich, creamy, made using real ingredients, and super economical than the store-bought one.
    5 from 4 votes
    Print Pin Rate
    Course: Basics
    Cuisine: Italian
    Diet: Gluten Free, Vegetarian
    Cook Time: 10 minutes
    Drain Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6 people
    Calories: 70kcal
    Author: Neha Mathur

    Ingredients 

    • 1 litre whole milk (full-fat milk)
    • ½ cup heavy cream
    • ¼ teaspoon salt
    • 2-3 tablespoons lemon juice (or white vinegar)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Add 2 tablespoons of water to a heavy bottom pan and bring it to a boil over medium heat. Adding a little water to the pan prevents the milk from scorching.
    • Add milk, heavy cream, and salt to the pan and bring the milk to a boil. Keep stirring occasionally while boiling to avoid the milk from scorching.
    • Once the milk comes to a boil, remove the pan from heat and stir in lemon juice. The milk will curdle immediately and whey will separate from the curd. Let it rest for 2-3 minutes.
    • Note – If your milk didn’t curdle immediately after adding the lemon juice, you can add some more.
    • Line a large sieve with a layer of cheesecloth.
    • Line a large sieve with a layer of cheesecloth. Transfer the curds into the sieve using a slotted spoon or gently pour it on the sieve and let it drain.
    • Note – The time of draining will depend on the consistency you are looking at. If you are making the ricotta to use as a dip or a spread, then drain it for 10-12 minutes and if you are going to use it as a filling or for making desserts, then drain it for 20 minutes.
    • You can also wrap the drained ricotta in the cheesecloth and press it with something heavy like a marble rolling board and refrigerate it overnight to get paneer, ricotta salata, queso fresco, or other fresh farmers cheese.
    • Tip – If the ricotta becomes too dry, then stir some of the whey back in before using or storing it.
    • Store the ricotta in a clean and dry airtight container in the refrigerator for 3-4 days.
    • Note – Do not discard the why. It is loaded with nutrients. You can use it in multiple ways
      Use it to knead the dough for roti, paratha, tortilla, etc.
      You can add it to Indian gravies, it gives a delicious flavor to them.
      Use it to cook rice, pasta, risotto, etc.
      Add it to soups, this is my favorite way of using leftover whey.
      Use it to make bread, pizza dough, muffins, biscuits, etc.
      Use it to make your morning pancakes or waffles.
      Other than cooking, you can also use it for your beauty regime or pour it on your plants for their healthy growth.

    Video

    https://www.youtube.com/watch?v=pQQzPe2G5Fk

    Notes

    I used 1-liter milk and I got approximately a cup of ricotta cheese. You can easily scale the recipe up or down.
    Avoid skim or low-fat milk, as there isn’t enough fat left in the milk to separate into curd and whey.
    Also, avoid using high-temperature pasteurized milk to make this cheese. The high temperature alters the protein structure of milk and prevents it from coagulating.
    Most organic milk are ultra-high temperature pasteurized, so make sure to read the label before buying.
    If you don’t have a cheesecloth, you can use cotton, linen, or muslin handkerchief or cloth and use it for straining the cheese.
    Variations
    Take your homemade ricotta to the next level by flavoring it using various ingredients. Here are some of my favorite options.
    Herbed Ricotta – Add in some parsley, chives, salt, and black pepper.
    Olive and Garlic Ricotta – Finely chop some green olives and roasted garlic and add it to the ricotta along with some extra virgin olive oil, salt, and pepper.
    Spicy Ricotta – This is one of my favorites! Add in some finely chopped red bell pepper, smoked paprika, and salt to the cheese.
    Lemon Basil Ricotta – Add in some finely chopped basil leaves, lemon zest, salt, and black pepper to the ricotta.
    Honey Black Pepper – Add in a little honey with black pepper, and there you have a delicious honey ricotta cheese ready.

    Nutrition

    Calories: 70kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 105mg | Potassium: 15mg | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 13mg
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    Reader Interactions

    Comments

    1. anne

      March 29, 2012 at 11:56 pm

      Very interesting ! Would love to try that sometime ;D Ricotta’s here a bit expensive 😛

      Reply
    2. Square Meals

      March 30, 2012 at 12:30 am

      Very interesting. It is almost like making paneer, except for the cream and flavorings 🙂

      Aparna from Square Meals

      Reply
    3. Sree Valli

      March 30, 2012 at 2:38 am

      Wow.. very flavorful cheese..

      Reply
    4. Follow foodie

      March 30, 2012 at 3:03 am

      very intresting, New to me as well

      Reply
    5. Hema

      March 30, 2012 at 3:25 am

      Thanks for sharing this, never tried making ricotta cheese at home..

      Reply
    6. Lavanya

      March 30, 2012 at 5:20 am

      This is new to me. Would love to try this. Thanks for sharing.

      Reply
    7. Sayantani

      March 30, 2012 at 6:48 am

      very refreshing idea. love it.

      Reply
    8. Kavi

      March 30, 2012 at 8:35 am

      Woah! I didn’t know Ricotta was this easy! Thanks for sharing! 🙂

      Reply
    9. Bikramjit

      March 30, 2012 at 11:39 am

      hmmmmmmmm looks Easy but knowing me I will mess this one toooo

      Reply
    10. Kanan

      March 30, 2012 at 12:11 pm

      ahha. such a nice and interesting recipe. love the variation in regular

      Reply
    11. cookingvarieties

      March 30, 2012 at 7:16 pm

      hi neha, wow, you know how to make ricotta cheese… i am also on cheeses post right now. what a coincidence. your ricotta looks yum yum, first time heard with garlic added..great innovation. have a nice day

      Reply
    12. Kaveri Venkatesh

      March 31, 2012 at 9:10 am

      Nice post…love the flavors of garlic and mint..would love to try it

      Reply
    13. Maayeka

      March 31, 2012 at 2:09 pm

      Ricotta cheese recipe!!so easy to make and fresh..loved it ..thanks for sharing ..loved your blog dear.
      Anjana

      Reply
    14. maha

      March 31, 2012 at 6:07 pm

      fresh n flavourful cheese…dat to home made..nice one.
      maha

      Reply
    15. Susan

      April 19, 2020 at 9:03 pm

      A quick question here. Do you really use 4 cups of whole milk and 12 cups of heavy cream?

      Reply
      • Neha Mathur

        April 20, 2020 at 3:55 am

        Hi Susan, it’s a very old recipe and something is wrong with the coding here. It’s 1/2 cup heavy cream actually.

        Reply
        • Susan

          April 22, 2020 at 5:18 pm

          Thank you so very much.! I am going to make this today in my Instant Pot.

          Susan

          Reply
          • Neha Mathur

            April 23, 2020 at 4:31 am

            All the best “:)

            Reply

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