Homemade Ricotta Cheese
on Aug 23, 2016, Updated Apr 07, 2020
This post may contain affiliate links. Please read our disclosure policy.
Homemade ricotta cheese is very simple to make. In addition to being easy to put together, it gives you a fun opportunity to make something in your own kitchen that tastes better than anything you’ll find in the supermarket.
Take it from this Wisconsin cheesehead, this is one cheese recipe you need to learn to make!
Table of Contents
About this Ricotta Cheese Recipe
First of all, we found this recipe while doing some research for other dishes that called for ricotta cheese as an ingredient. You can use it in our ricotta cookies, skillet lasagna, and this ricotta bake.
Although it’s easy to pick up a container of this cheese in the grocery store, we accepted this challenge to make it in our own kitchen. I’m definitely happy that we chose this option!
Ricotta Cheese from Scratch
To start with, the humble ricotta can be thought of as an unsung hero among the cheese family. Although it tastes great on its own, ricotta’s true beauty really shines when it plays back up to a bigger taste.
Its mellow flavor with sweet undertones help to buffer the robust and bolder flavors of meats, sauces, and even other cheeses. Furthermore, the slight creaminess of ricotta helps to prevent other ingredients from drying out.
How to Make Ricotta Cheese
- First of all, whole milk, cream and whole yogurt are added to a sauce pan, over medium high heat.
- It’s important to not use skim or reduced fat in this recipe. That extra fat content is going to lend both flavor and creaminess to the ricotta cheese.
- For the yogurt, you can use any kind. Greek, goats milk, plain, they all lend their own unique nuances to the finished taste.
- Next, add some lemon juice to the pot. The acid helps the curds to form as the mixture simmers. You’ll notice that lemon lends a nice flavor to the ricotta but you can use other types of vinegar such as distilled and white vinegar.
- Finally, a pinch of salt is added and the contents are brought to a simmer until curds start to form.
- Throughout, be sure to stir intermittently to ensure that the mixture is evenly heated.
This first part of his homemade ricotta cheese recipe takes about ten minutes or so. Factors that can affect the time can include:
- The thickness of your pot.
- The temperature of the ingredients prior to going in the pot.
- The heat of your flame or burner.
Moving on to the Next Step
While the mixture is simmering, prepare a colander by draping it with four (single) layers of cheesecloth. Next, place the colander over a bowl to allow the whey to drain. Finally, be sure to leave plenty of overhang of the cheesecloth to prevent it from flopping in on itself when the mixture is poured into the colander.
The Final Steps for Making Homemade Ricotta Cheese
Once you notice the formation of curds, you’ve got yourself some Ricotta Cheese from Scratch and you’re almost finished. But first, for larger curds and a drier, less creamy ricotta, simmer for an extra minute or so. Then, pour the contents into the cheese cloth lined colander and allow to drain.
As you may have guessed, the longer you drain the ricotta, the drier the end product will be. Hence, if you prefer it to be creamier with a higher moisture content, it only needs a minute or so and you’ll be good to go. Finally, be sure to check and make sure the colander is not sitting in whey. If necessary drain some of the whey from the bowl beneath the colander.
Recipe Tip
Don’t throw your whey down the drain (or anywhere else!) You worked hard to get this yummy byproduct of cheese; now put it to good use!
How to Use Whey
- Substitute it for water or milk in recipes such as pancakes, breads, muffins or even cookies.
- Use whey to cook pasta, rice, potatoes and the like. It will add a richness to all of these.
- Add it to cooked pasta for a mildly creamy finish.
- Use whey to soak grains or beans.
- Add whey to milkshakes and smoothies. (Can you say major yum?!)
- It’s suppose to be great as a facial.
- If it regrows hair, I will be the first to let you know.
Bring Out the Ricotta!
Ultimately, this Ricotta Cheese from Scratch recipe enables you to create something simple and almost rustic. It is something that most of us are not even aware is possible. In any event, this Ricotta Cheese from Scratch will build your confidence for conquering tasks you likely felt were beyond your abilities in the kitchen.
After making this, all those feelings will be nothing but long-ago memories. In the end, we had fun making this and enjoyed eating it just as much. You will too. Thanks for reading Platter Talk and wishing you and yours peace and good taste. -Dan
👨🍳 Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. We love hearing from our readers!
⏩ Stay in touch with us on social media by following us on Facebook, Pinterest, Instagram, and YouTube!
📬Get our Recipes delivered to your inbox for FREE!
Ricotta Cheese from Scratch
Ingredients
- 2 quarts whole milk, do not use sim or reduced fat milk.
- 1 cup heavy cream
- 1/2 cup plain whole yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
Instructions
- Take a cheese cloth, unfold it and refold it into 4 layers. Line a colander with the cheese cloth and set it over a large bowl.
- Using a large sauce pan, whisk all ingredients together over medium high heat. Bring to low simmer and continue to stir until the contents start to curdle. (For larger curds and a bit of a drier ricotta, simmer for an additional 2 minutes while continuing to stir.) Carefully pour mixture into colander to drain.
- Stop draining after a few minutes, depending on how dry you like your ricotta. Be sure that the colander is not sitting in drained whey during this process. Transfer to an airtight container and store for up to two weeks in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Recipes with Cheese
Breakfast
Easy Cheese Strata Recipe
Macaroni and Cheese Recipes
The BEST Macaroni and Cheese (with Bacon)
Italian Recipes
Baked Zucchini Parmesan Recipe
Easy Appetizers
Ah! So good. Its come out perfectly! I make cottage cheese and paneer at home way too often. Must ricotta a try soon
Thanks, I hope you try this soon!
Wow, so much easier than you would have thought!
Thanks, Rebecca and yes, definitely easier than you would think!
I love making absolutely everything from scratch, but I’ve never even thought about making my own ricotta cheese before! Now I know how easy it is, I’ll definitely be trying it!
Oh wow, I have never thought about making ricotta at home. It doesn’t look so complicated, I guess! I will surely give this a try soon 🙂
Thanks, I hope you do give this a try; you’ll love the results!
I have never thought to make my own cheese. I love your step by step instructions.
Thanks, Sandi. So nice to hear from you and we hope your summer is half as delicious as ours!
This is so much like how we make Paneer. Isn’t it amazing to see that different cultures make the same recipe but with different names? You did a wonderful job of making this ricotta cheese and your step by step instructions for making this recipe.
Thanks for the kind comments; we had fun with this!
What a fabulous recipe – I had no idea you could make ricotta cheese at home. It looks like a fun recipe to try. Thanks!
Thanks so much Judy. You nailed a big part of this post right on the head; it’s about having fun with something new and delicious! Thanks again for the comment!
I have always wanted to try making cheese in my kitchen but never have. This sounds pretty simple. This may have to be my first attempt. Looks delicious!
Thanks, this was our first “cheese making” as well; give it a try sometime. It’s always fun to mix things up now and then!
I often see these recipes for kitchen basics…but just too lazy to try
I completely understand your commment, Mirelle! Some days are definitely more lazy than others, especially in the kitchen. Sometimes though, it’s fun to challenge yourself just a bit and find out how simple and easy these kitchen basics can be – thanks for the gret comments!
I know that you can freeze ricotta from the grocery store but can fresh be frozen? Not sure if the store bought has something that allows it to be frozen. It does come out a bit watery but still definately useable. I would definately want to freeze the whey for future use, Thanks for the info. GM
G. The ricotta most definitely can be frozen. The best thing about this recipe is that (for the most part) you know everything that goes into your own batch. Air tight (and airless) is always best when freezing. Freezing the whey, as well, is a great way to make the most of your efforts. Thanks so much for the question and for reading Platter Talk.It means the world to us.