Easy Homemade Ricotta Cheese
Easy homemade ricotta cheese with a fresh, creamy texture, simple ingredients and rich from-scratch flavour.
Learn how to make homemade ricotta cheese with just four ingredients: whole milk, cream, salt and lemon juice. This easy ricotta recipe produces soft, creamy curds without special cheesemaking equipment. Drain briefly for a spreadable topping for toast, or a little longer for lasagna and stuffed shells. The mild, fresh flavour also pairs beautifully with berries and honey.
Fresh and Creamy Homemade Ricotta Cheese
This easy homemade ricotta cheese is soft, creamy and surprisingly simple to make from scratch. Once the curds form, you can drain it to the texture you like — a little looser for spreading, or thicker for pasta and baking.
Why This Easy Ricotta Recipe Is So Good
Whole milk and cream give this homemade ricotta a rich, mild flavour. You control the texture through draining: keep it soft for toast and fruit, or drain it longer for pasta fillings. No rennet is needed—lemon juice helps the warm dairy form delicate curds.
When to Serve Homemade Ricotta Cheese
Use this fresh homemade ricotta on toast or crostini, spoon it into pasta, add it to lasagna, or serve it with tomatoes, herbs and olive oil.
It also works beautifully in sweet recipes. Try it with fruit, honey or a little lemon zest for an easy breakfast or light dessert.
Four Simple Ingredients for Homemade Ricotta
Whole milk and whipping cream give this homemade ricotta cheese its rich, creamy texture. Lemon juice helps the warm dairy separate into curds and whey, while a little salt brings out the fresh flavour. Have everything measured before heating the milk so you can focus on the pot.
Heating the Milk for Homemade Ricotta
Warm the milk and cream gently, stirring occasionally along the bottom to prevent scorching. The infrared thermometer worked for this batch, but it only measures the surface temperature. For a more reliable reading, use an immersion food thermometer to check that the mixture reaches about 190°F (88°C), keeping the probe away from the bottom of the pot.
Soft Curds Forming for Homemade Ricotta
After adding the lemon juice, leave the warm milk mixture undisturbed for 10 to 15 minutes. Soft white ricotta curds will separate from the pale yellow whey. Avoid stirring at this stage—the delicate curds can break into tiny pieces that are harder to strain.
Draining Homemade Ricotta for a Creamy Texture
Gently pour the curds and whey into a cheesecloth lined strainer set over a deep bowl. Let the homemade ricotta drain for 20 to 30 minutes, keeping the strainer above the collected whey. Avoid squeezing—the cheese will firm up further as it chills.
Knowing When Your Homemade Ricotta Is Ready
The ricotta should look moist and softly textured, with no large pools of whey on top. Stop draining while it is slightly softer than you want—it will firm up in the refrigerator. A shorter drain suits ricotta toast, while a little longer gives you thicker cheese for lasagna or stuffed shells.
Tips and Tricks for the Best Homemade Ricotta Cheese
- Heat the milk gently. Slow, steady heat helps the curds form properly and keeps the milk from scorching on the bottom of the pot.
- Don’t stir too much once the curds appear. Let them separate naturally. Too much stirring can break the curds into tiny pieces.
- Give the acid time to work. After adding the lemon juice or vinegar, let the mixture sit for a few minutes so the curds and whey can fully separate.
- Drain to the texture you want. For soft, creamy homemade ricotta cheese, drain it for less time. For thicker ricotta, let it sit longer.
- Use cheesecloth or a very fine strainer. A loose strainer can let too many small curds slip through.
- Save the whey if you like. It can be used in bread dough, pancakes or other baking instead of water or milk.
Easy Variations for Homemade Ricotta Cheese
- Add fresh herbs. Stir in chopped basil, parsley, chives or thyme for a simple savoury homemade ricotta.
- Make it lemony. Add a little lemon zest after draining for a bright flavour that works well on toast or with pasta.
- Try a sweet version. Mix in a little honey or maple syrup and serve with fresh berries, peaches or figs.
- Add garlic. A small amount of roasted or finely grated garlic makes the ricotta especially good for crostini and sandwiches.
- Make it richer. Stir in a spoonful of cream for an extra-soft, luxurious texture.
- Add cracked pepper and olive oil. Sometimes the simplest version is the best — especially when the ricotta is very fresh.
- Turn it into a spread. Whip the ricotta briefly until smooth, then top with herbs, tomatoes, chilli flakes or a drizzle of honey.
My Kitchen Tip for Creamy Homemade Ricotta
Check the ricotta after about 20 minutes of draining. Stop while it is slightly softer than your preferred texture, as it will firm up in the refrigerator. Keep the strainer above the collected whey so the curds continue draining.
Storage Tips for Homemade Ricotta Cheese
- Keep it refrigerated. Store homemade ricotta cheese in a clean airtight container as soon as it has cooled.
- Use it within 3–4 days. Fresh ricotta has no preservatives, so it’s best enjoyed fairly quickly.
- Drain off extra liquid if needed. A little whey may collect in the container. Just pour it off before serving.
- Keep it well covered. This helps the ricotta stay fresh and prevents it from picking up other refrigerator flavours.
- Stir gently before using. The texture may firm up slightly in the fridge, but a quick stir usually brings back that soft, creamy consistency.
- Freezing isn’t ideal. Homemade ricotta can become grainy after thawing, so it’s much better used fresh.
Easy Homemade Ricotta Cheese
Equipment
- Large heavy-bottomed saucepan
- Fine mesh strainer
- Large mixing bowl
- Two layers of cheesecloth
- Immersion food thermometer
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Airtight storage container
Ingredients
- 8 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ⅓ cup fresh lemon juice or distilled white vinegar
Instructions
- Line a fine-mesh strainer with two layers of cheesecloth. Place the strainer over a large bowl, making sure there is enough room underneath to collect the whey.
- Pour the whole milk and heavy cream into a large, heavy-bottomed saucepan. Add the salt and heat over medium heat, stirring occasionally to prevent the milk from scorching.
- Heat the milk mixture to approximately 190°F (88°C), stirring occasionally to prevent scorching. Check with an immersion food thermometer, keeping the probe away from the bottom of the saucepan. The mixture should be steaming without boiling vigorously.
- Remove the saucepan from the heat. Add the fresh lemon juice or white vinegar and gently stir the mixture once or twice. Avoid overmixing.
- Let the milk sit undisturbed for 10 to 15 minutes. During this time, it will separate into soft white curds and pale yellow whey.
- Carefully pour the curds and whey into the prepared cheesecloth-lined strainer.
- Allow the ricotta to drain for 20 to 30 minutes for a soft, creamy consistency. Drain it longer if you prefer thicker homemade ricotta.
- Spoon the fresh ricotta into an airtight container and refrigerate until ready to serve. The ricotta will become slightly thicker as it chills.
Notes
- This easy homemade ricotta cheese recipe makes approximately 2 cups of fresh ricotta, or about eight ¼-cup servings.
- Use regular pasteurized whole milk for the best results. Ultra-pasteurized milk may not separate into curds as easily.
- Heat the milk and cream slowly to about 190°F. The mixture should be steaming with small bubbles around the edges, but it should not boil vigorously.
- After adding the lemon juice or vinegar, stir only once or twice. Then leave the mixture alone so the soft ricotta curds can form properly.
- If the milk has not separated after 15 minutes, add another tablespoon of lemon juice or vinegar and let it rest for a few more minutes.
- Drain the ricotta for 20 minutes for a soft, creamy texture. Drain it longer when making thicker ricotta for lasagna, stuffed shells or baked pasta.
- Do not squeeze the cheesecloth unless you want very firm ricotta. The cheese will also thicken slightly as it cools.
- Fresh lemon juice gives homemade ricotta a light tang, while white vinegar creates a more neutral flavour.
- Serve creamy homemade ricotta with extra-virgin olive oil, flaky salt, black pepper and herbs, or pair it with honey and fresh fruit.
- Store leftover homemade ricotta cheese in an airtight container in the refrigerator for up to four days.