It takes just 3-ingredients to make homemade ricotta cheese.
Make this from scratch in your kitchen, where you control the ingredients used, and it tastes even better than buying it at the store.
Use the ricotta cheese in all your favorite dishes you create.

This ricotta cheese is creamy, thick, and not as grainy as you find that store-bought brands can be.
You will love the flavor if you are like my family.
Now if you like making your supplies at home, consider homemade brown sugar, pizza sauce, or even try pancake mix.
These are great homestead recipes for where you want more control over the food you consume.
Reasons To Make Homemade Ricotta…
- Create a fresh ricotta that will offer incredible flavor since it is so fresh. The texture will be creamier as well.
- You can customize the recipe to fit your preferred flavor preferences.
- This is a great cost-effective recipe. It costs a fraction of the price to make it from home.
- Make and use what you need instead of buying a large tub and running the risk of having waste.
- You get to control the ingredients, and no preservatives or additives are needed for this recipe.
Ingredients You Will Need
Milk: I recommend using whole milk for this recipe. You can use a different percentage but know that the richness will vary depending on the milk used.
Salt: Reach for kosher salt. This is needed to help create the ricotta, but it will also enhance the flavor.
Lemon Juice: I recommend real fresh lemon juice over bottled juice. If you prefer, you can reach for white distilled vinegar.
How to Make
Full instructions on how to make this easy homemade cheese are in the recipe card.
This is a quick walkthrough of how easy it is to make your own cheese at home.
Step 1: Start by adding milk into a stockpot or large pot and stir in the salt.
Step 2: Heat the milk on medium heat, and use a candy thermometer to ensure it reaches 185 degrees.
Step 3: Once it reaches temperature, it will create small curds.
Slowly stir in the lemon juice.
Step 4: Reduce heat to medium-low, and cook at the 185-degree mark for around 20 minutes.
Step 5: Then remove the milk from the stovetop and allow it to rest a bit.
Step 6: Strain the mixture using a fine mesh strainer and cheesecloth.
Note: You can discard the whey or save a cup to mix in with the ricotta curds.
Variations
Here are a few ways to change up the ricotta curd recipe.
- Instead of all regular milk, do a blend of dairy. Use 1/2 whole milk and 1/2 heavy cream to make this rich and creamy texture.
- Add a tablespoon or two of honey at the end to create a sweet ricotta. You could even add a small splash of vanilla.
- Add the zest of an orange or lemon into the mixture for a citrus-flavored recipe.
- Fresh or dried herbs can also be mixed in for a savory flavor to the cheese.
- Drop in a few drops of liquid smoke for a smokey cheese flavor. You could even add a sprinkle of smoked paprika for more flavoring.
Tips for Success
- You must use fresh milk and lemon juice for a lovely, flavorful cheese curd.
- Using a candy thermometer ensures the proper texture of the cheese. Without a thermometer, you could over or undercook the mixture, affecting the result.
- Vinegar or lemon juice is best for creating the acid the recipe needs. Each offers a unique flavor, so use what you like best.
- You will want to strain off the whey. This will help the texture and help protect the curds from becoming mushy.
- Line your fine mesh strainer with a cheesecloth to catch all the ricotta and allow only the liquid to drain out.
How to Store Ricotta Cheese
Draining: You will have to drain off excess liquid before storing it. It is good to have just a bit of liquid, but too much can alter the texture of your ricotta. Just strain it off.
Refrigerate: Any ricotta you have needs to be refrigerated until you are ready to use. It will be stored in an airtight container in the fridge for around 5-7 days.
Freezing: You can freeze he leftovers for 1-3 months. Just freeze in a freezer bag or freezer container. Then, thaw in the fridge 24 hours before you plan to use it.
Yes, you sure can. It will work just the same as using store-bought ricotta. You can use it in cheesecake, lasagna, muffins, etc.
The whey can be used in soups, bread recipes, pasta, etc. Feel free to use it as you wish. Just store the whey in an airtight container in the fridge.
More Homemade Cheesy Recipes
if you like this homemade recipe, you’ll love these ones too:
- Easy Cheese Ball – Perfectly dippable for fresh crisp veggies, crackers, and more.
- Three Cheese Dip – Three Cheese Dip is SO simple to make and really goes a long way too.
- Bacon Cheeseball Bites – These Bacon Cheeseball Bites are about to become your new favorite appetizer! (or main meal if you’re like me!) So cheesy, simple and delicious!
- Cheesy Chicken Ranch Dip – It’s time to use your crockpot for making a dip that you’re certain to fall in love with.
- Cheese Fonduta – I mean what’s not to love about some hot, ooey-gooey cheese dip
Homemade Ricotta
Ingredients
- 1/2 gallon or 8 cups Whole Milk
- 1/4 teaspoon Kosher Salt
- 2 Tablespoons Lemon Juice or White Vinegar
Instructions
- Place milk in a large stockpot and stir in the salt.
- (If you have a candy thermometer, clip it to the side of the pot to keep an eye on the temperature.)
- Set the milk on medium heat until it reaches 185F. Small curds should begin to form.
- Stir in the lemon juice.
- Reduce heat to medium-low, while maintaining the temperature of 185F for 20 minutes.
- Remove milk from heat and let sit for a few minutes before straining.
- Line a fine mesh sieve/strainer with cheesecloth and either pour the milk mixture into that or transfer curds individually with a spoon.
Notes
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
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