Best Homemade Ricotta Cheese

Wondering how to make the best homemade ricotta cheese? Then look no further. Here is a detailed post to make your own ricotta 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.

Jump to:

• About Homemade Ricotta Cheese
• Ingredients
• How To Make Homemade Ricotta Cheese
• Frequently Asked Questions
• Usage Ideas
• Variations
• You Might Also Like
• Recipe Card

About Homemade Ricotta Cheese

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.

The 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 requirements. 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 34 oz (1 liter) milk and I got approximately a cup of ricotta cheese. You can easily scale the recipe up or down.

This homemade ricotta cheese recipe is vegetarian and gluten-free.

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 (ultra-pasteurized milk) to make homemade ricotta recipe. 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.

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

Lemon – Use freshly squeezed lemon juice to curdle the milk. You can also replace it with plain white vinegar or apple cider 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.

Add

• 34 oz (1-liter) whole milk
• ½ cup unsweetened heavy cream
• ¼ teaspoon salt

to the pan and bring the milk to a boil.

Stir occasionally while boiling to prevent the milk from scorching.

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

The milk will curdle immediately and the whey will separate from the curd. Let the curdled milk 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.

Line a large sieve with a layer of cheesecloth. Transfer the small 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.

Frequently Asked Questions

Usage Ideas

There are so many delicious ways to use this creamy ricotta cheese. You can use it to make savory recipes or sweet recipes. Here are some options.

Use it to make desserts like cheesecakes or cannoli.

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

Add it to pasta dishes, risotto, gnocchi, 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 chopped fresh herbs (parsley, basil, chives, etc), 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 some finely chopped red bell pepper, smoked paprika, and salt to the cheese.

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

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

You Might Also Like

Recipe Card