Make a batch of your own homemade ricotta cheese with this simple recipe. Easy to make and super quick too, it’s perfect to use in so many recipes.
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Ricotta Cheese Recipe
Have you tried making your own ricotta cheese at home? It’s such a fun process and much easier than you think!
You just need four basic ingredients you will have the most creamy ricotta, trust me, it’s so much better than store bought!
Be sure to try my Queso Cheese Dip and Cheese Straws for more cheesy goodness!
Why you’ll love this Homemade Ricotta recipe:
- QUICK AND EASY: This recipe only requires about 10 minutes of hands on time, so you have no excuses!
- MAKE AHEAD: Homemade ricotta cheese has a fairly good shelf life so you can enjoy it throughout the week.
- SO CREAMY: We use milk AND cream in this recipe, so you’ll be left with the richest and creamiest ricotta. It’s seriously delicious!
How to make Ricotta Cheese at Home from Scratch
You can jump to the recipe card for full ingredients & instructions!
- Bring the milk, cream and salt to a simmer. Keep stirring so that it doesn’t boil over.
- Add in the vinegar and keep stirring.
- Curdle the mixture.
- Strain through cheese cloth and let sit to strain.
- Use or store.
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How long does it keep?
Once your ricotta has fully drained, you can enjoy it straight away, or, transfer it to na airtight container and it will keep fresh for up to 5 days.
Can you freeze it?
Yes! This actually freezes really well, so go forth and make a big batch! The liquid will seperate and the texture will change, but you can thaw it in the ridge and either stir it back together or strain it and it’s good to use.
What is ricotta?
Ricotta is an Italian whey cheese and can one made from lots of different milks; sheep, cow, goat or water buffalo. It’s made from the leftovers from the production of other cheeses, whey, and is easily recreated at home.
Tips!
- If you don’t have white wine vinegar, substitute the same amount of freshly squeezed lemon juice.
- This combination of milk and cream makes the creamiest ricotta! I highly recommend using both!
- The milk needs to get hot enough to curdle— if you have a thermometer, check the temperature to make sure it is at least 190F before adding the white wine vinegar.
Recipes to Make Using Ricotta
- Homemade Cannolis
- Chocolate Chip Cannoli Dip
- Lasagna Soup
- Stovetop Lasagna
- Best Baked Lasagna
- Mozzarella Chicken Roll Ups
- Tomato Goat Cheese Dip
This homemade ricotta cheese is such a fun thing to make instead of buying it. The results are so creamy and delicious, I just know you are going to love it!
More Homemade Cooking Basics we Love
- How To Make Bacon Crumbles
- How to Make Browned Butter
- Homemade Pasta
- How to Make Chicken Wings
- How to Make Focaccia
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
How to Make Ricotta Cheese (Ricotta Cheese Recipe)
Ingredients
- 4 cups whole milk
- 2 cups heavy whipping cream
- 1 teaspoon kosher salt
- ¼ cup white wine vinegar
Instructions
- Gather your ingredients.
- Place a sieve over a large bowl, line with a cheesecloth, and set aside.
- In a large pot over medium-high heat, bring the milk, heavy whipping cream, and salt to a simmer, stirring constantly to prevent it from boiling over– about 5 minutes.
- Add in the white wine vinegar and continue stirring.
- Allow the mixture to curdle– about 2 minutes.
- Strain the mixture through the cheesecloth-lined sieve and set it aside to drain for at least 20 minutes.
- Use immediately or transfer to an airtight container and store in the refrigerator for up to 5 days.
Becky’s Tips
- If you don’t have white wine vinegar, substitute the same amount of freshly squeezed lemon juice.
- This combination of milk and cream makes the creamiest ricotta! I highly recommend using both!
- The milk needs to get hot enough to curdle— if you have a thermometer, check the temperature to make sure it is at least 190F before adding the white wine vinegar.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Raised Italian but never ate ricotta
It was always skim or low fat…ugh. So I tried making my own. This ricotta is so good and so creamy! I love it!
What is the yield?
This yields about 2 cups of cheese!
2 cups 1% milk, 2 cups half & half, 3/4 teaspoon sea salt, 1/4 white vinegar. Came out nicely. Creamy and delicious. Will serve on raw Endive with truffle salt and slices of black truffle. And using the whey to finish (with butter) sautéed wild mushroom (Maitake, Polyporus cinncinatus, and various boletes, self foraged) to serve on homemade English Muffin.
Looks amazing, Rob!
I am wondering if this recipe will work with 2 percent milk and half and half. I would love to make ricotta a home, just a bit lighter in the calorie department😊
You can give it a shot, but it definitely works best with whole milk and heavy whipping cream!