Homemade Ricotta Cheese (4-Ingredient Recipe)

Homemade Ricotta Cheese is a simple and delicious recipe made with just 4 ingredients. Learn to make fresh ricotta and you may never go back to store bought again! 

I know if you learn to make ricotta cheese at home and you’ll be hooked with how simple and delicious it is. This is the only homemade ricotta recipe you need with the most creamy texture! 

Use your homemade ricotta to make this Ricotta Filling for manicotti and lasagna. Or you can spread it on zucchini and made Zucchini Roll Ups. Read on to see more of my favorite ricotta recipes below!

​Homemade Ricotta Cheese Recipe

You’ll never be without ricotta again once you see how easy it is to make your own cheese at home, no grocery store required! With just a few simple ingredients, you can have creamy ricotta cheese whenever you like. 

Homemade ricotta cheese starts with curdling milk using an acid like lemon juice, vinegar, or citric acid. Unlike traditional ricotta, which comes from reheating leftover whey, this version uses whole milk to create a rich, smooth cheese with a slightly sweet flavor. 

It’s so simple to do. To make it, heat the milk, stir in the acid to separate the curds from the whey, and strain the curds through cheesecloth until they reach the desired consistency. 

Fresh ricotta delivers a mild, milky taste and works well in both savory and sweet dishes, from pasta fillings and spreads to desserts like cannoli and cheesecakes.

What is Ricotta?

Ricotta cheese is a soft, creamy Italian cheese with a mild, slightly sweet flavor. Traditionally, cheesemakers produce it by reheating the whey left over from making other cheeses, such as mozzarella or provolone. 

The name “ricotta” means “recooked” in Italian, referring to this process. Modern versions often use whole milk instead of whey, creating a richer texture. 

Ricotta works well in both savory and sweet dishes, including lasagna, stuffed pasta, cheesecakes, and pastries. Its light, fluffy consistency makes it a versatile ingredient for spreads, dips, and even breakfast dishes like ricotta pancakes or toast.

Ingredients

• Milk: use whole milk to make a rich and creamy ricotta cheese. 
• Vinegar: white vinegar is the best acid for separating the milk proteins. You can also use apple cider vinegar. 
• Lemon: lemon juice works with the vinegar to curdle the milk. 
• Salt: kosher salt is used to flavor the ricotta cheese. 

Equipment Needed

To make homemade ricotta cheese, you will need the following equipment:

• Heavy-Bottomed Pot: A large pot with a thick base ensures even heating and prevents the milk from scorching.
• Thermometer: A kitchen thermometer helps monitor the milk temperature, which should reach around 185–190 degrees before adding the acid.
• Slotted Spoon or Ladle: Use this to gently scoop out the curds without breaking them.
• Cheesecloth or Fine Mesh Strainer: A cheesecloth-lined strainer allows the whey to drain while keeping the curds intact.
• Colander or Sieve: Placing the cheesecloth inside a colander makes straining easier.
• Large Mixing Bowl: Use a bowl to catch the whey as the ricotta drains.
• Wooden Spoon or Silicone Spatula: A non-reactive spoon helps stir the milk gently without scraping the bottom of the pot.

How to Make Homemade Ricotta Cheese

Ricotta comes together quick and requires just a few ingredients. Pay attention to the temperature of the milk as well as stirring frequently so it doesn’t burn. 

Step 1: heat the milk

In a large sauce pot, combine the whole milk and salt. Heat, over medium heat until, stirring occasionally, until the temperature of the of the milk reaches 185-190 degrees on a cooking thermometer, about 20 minutes. 

Step 2: add the acid

​Remove the milk from the heat and stir in the vinegar and lemon juice. Let stand for 20 minutes. 

Step 3: drain off the whey

​Line a colander with 2 layers of cheesecloth and set it over a large bowl. Ladle the curds into the colander and let drain for five minutes. Carefully gather the cheese in the cheesecloth and squeeze out some of the excess moisture until you reach desired consistency.  

If you don’t have cheesecloth, you can strain using a fine mesh sieve set over a bowl. 

​You can use the ricotta immediately or refrigerate in an airtight container for up to a week. I like to serve this with a drizzle of olive oil and black pepper. Or you can add a drizzle of honey. 

Tips for Making Homemade Ricotta

Here are some tips for making homemade ricotta cheese:

• Use High-Quality Whole Milk: Choose fresh, full-fat milk for the best flavor and texture. Avoid ultra-pasteurized milk, as it won’t curdle properly.
• Add Heavy Cream for Extra Creaminess: Mixing in a little heavy cream with the milk creates a richer, silkier ricotta.
• Heat the Milk Slowly and Evenly: Bring the milk to 185–190 degrees over medium heat to prevent scorching and ensure proper curd formation.
• Choose the Right Acid: Use lemon juice, white vinegar, or citric acid to curdle the milk. Each creates slightly different textures. I like to use a combo vinegar and lemon juice. 
•  Stir Gently When Adding Acid: A slow, gentle stir helps curds form without breaking them, leading to a smoother texture.
• Let the Curds Set Before Draining: After adding acid, let the mixture sit undisturbed for 5–10 minutes to allow the curds to fully develop.
• Drain to Your Desired Consistency: For creamy ricotta, drain for 5–10 minutes; for firmer ricotta, drain for 20–30 minutes. If it becomes too thick, stir in a little reserved whey.
• Salt After Draining: Adding salt after draining enhances flavor while maintaining a smooth texture.
• Store Properly: Keep fresh ricotta in an airtight container in the refrigerator for up to 3–4 days.

Recipes that Use Ricotta Cheese

Now that you have your delicious homemade ricotta cheese, try using it in these tasty recipes.

Ricotta Scrambled Eggs: Add ricotta cheese to your eggs to make the most amazing soft scrambled eggs ever. 

Lemon Ricotta Waffles: Made with pockets of creamy ricotta, these waffles are super soft and fluffy and the perfect breakfast treat.

Crustless Ricotta Quiche: Mix ricotta with eggs for a fluffy and simple quiche that’s baked to perfection. 

Turkey Ricotta Meatballs: This recipe uses an entire container of ricotta cheese and has the most amazing flavor and texture. 

Lemon Ricotta Pasta: Comes together quick and features an easy no-bake sauce of ricotta, parmesan, and lemon. 

Zucchini Ricotta Fritters: A delicious and easy way to use up extra zucchini and ricotta cheese.

Asparagus Ricotta Frittata: A simple and delicious recipe that’s made with fresh asparagus, shallots, ricotta cheese, eggs, and mozzarella. 

Ricotta Egg Bites: These savory ricotta cheese egg bites are a simple copycat recipe that takes just minutes to put together.

Pistachio Ricotta Cookies: Use ricotta to make a soft and delicate cookie that’s perfect for pistachio lovers. 

Homemade Ricotta Cheese Recipe