Homemade Ricotta Cheese

Ricotta cheese is easy to make at home! This versatile cheese is great for both savory and sweet dishes. Make it once and you may never buy store-bought ricotta again! This recipe will make about two cups of ricotta cheese.

Course Side Dish

Cuisine Italian

Keyword homemade ricotta cheese

Prep Time 5

Cook Time 20

Resting Time 25

Total Time 50

Servings servings

Calories 149kcal

Author Angela Allison

Equipment

cooking thermometer
cheesecloth or fine mesh sieve

Ingredients

8 cups whole milk (half gallon)
1 teaspoon kosher salt
3 tablespoons distilled white vinegar
2 tablespoons fresh lemon juice

Instructions

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.
Remove the milk from the heat and stir in the vinegar and lemon juice. Let stand for 20 minutes.
Line a colander with 2 layers of cheesecloth (or use fine mesh sieve instead) and set it over a large bowl. Ladle the curds into the lined colander and let drain for five minutes. Carefully gather the cheese in the cheesecloth and squeeze out some of excess moisture until you reach desired consistency.
You can use the ricotta immediately or refrigerate in an airtight container for up to a week.

Notes

Here are some tips for making 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.
Store Properly – Keep fresh ricotta in an airtight container in the refrigerator for up to 3–4 days.

Nutrition