Making ricotta cheese at home might sound intimidating, but trust me—it’s easier than you think and the result is so worth it! The texture of this Authentic Ricotta Cheese Recipe is creamy yet fluffy, and the flavor is fresh with a subtle tang from the lemon juice.
Once you learn how to make ricotta cheese, you’ll never want to spend the money on a store-bought version again! I’ve always wanted to try cheesemaking, and I recently found an authentic ricotta cheese recipe that was originally published in the now-shuttered Gourmet magazine. Creative Director Richard Ferretti’s version was so simple, it gave me the courage to make a batch — no rennet or thermometers needed!
Since then I’ve made several pounds of this creamy cheese and adjusted the recipe slightly. Homemade ricotta has become a staple in our kitchen!
If you love making homemade versions of store-bought products like I do, be sure to check out my recipes for Homemade Greek Yogurt, Air Fryer Corn Tortilla Chips, and Copycat Cheez It Crackers.
Why You’ll Love This Recipe
Rich, Creamy Flavor: The combination of whole milk with a bit of heavy cream ensures that you will make a perfectly rich and creamy ricotta cheese!
Wholesome Ingredients: Homemade ricotta requires only 4 ingredients! That means no chemicals or hidden preservatives, so you know exactly what your family is eating.
Simple to Make: My authentic ricotta cheese recipe is incredibly simple, requiring only a handful of ingredients and less than an hour of your time.
Versatile: Ricotta can be enjoyed as is, or used in a variety of dishes. Scroll down to read some of our favorite recipes using ricotta below!
Ingredients Notes
Here’s what you’ll need to make your own Italian ricotta cheese:
Whole Milk – For the creamiest texture, use full-fat milk. The richness of the milk is essential for achieving the best flavor.
Heavy Cream – Add a creaminess that makes the ricotta extra soft and rich.
A Fresh Lemon – Fresh lemon juice causes the warm milk to curdle, which will separate the cheese from the liquid whey. It is essential to use fresh lemon juice, and not bottled!
Fine Sea Salt – Season your ricotta cheese with a high quality salt. This will make an absolutely irresistible cheese!
Equipment Needed
You really only need a few pieces of kitchen equipment to successfully make ricotta cheese. Here’s what you’ll need:
- Cheesecloth for straining
- 1 large wire mesh strainer
- 1 Large mixing bowl (in which the strainer can fit)
- 1 large saucepan
Step by Step Instructions
STEP ONE: Line a sieve with a double layer of cheesecloth and place it in a bowl for draining; set aside.
STEP TWO: Juice the lemon, strain and measure 2 tablespoons of juice; reserve.
STEP THREE: In a large saucepan over medium-high heat, combine the milk, cream, and salt and bring to a rolling boil.
STEP FOUR: Add the fresh lemon juice, reduce the heat to low, and simmer, stirring gently, until the mixture curdles, about 3-5 minutes.
STEP FIVE: Pour into the cheesecloth-lined strainer and let it drain for about an hour.
STEP SIX: Transfer the ricotta to a tightly lidded container and refrigerate. For the freshest flavor, plan to use it within 3 days. Makes about 2 cups.
Storage Directions
Homemade ricotta cheese should be stored in an airtight container in the fridge and used within 3 days for the best flavor. Simply stir it up for a uniform consistency before serving!
Can You Freeze Fresh Ricotta?
Personally, I don’t recommend freezing freshly made ricotta. The texture will not be the same once it is thawed again. It typically becomes more grainy and crumbly. For a creamy, moist ricotta cheese, keep it in the fridge and try to use it up in 3 days!
How Can You Add Flavor to Plain Ricotta Cheese?
Ricotta is a blank canvas for a variety of flavors, both savory and sweet. You can add tons of different flavors to plain ricotta cheese, depending on how you want to use it. Here are a few ideas:
- Savory additions:
- Add some fresh herbs like basil, thyme, or chives.
- A pinch of smoked paprika or crushed red pepper for heat.
- Try mixing it with roasted garlic. This is especially good when adding it to savory recipes like lasagna or stuffed shells.
- Sweet additions:
- Add a dash of vanilla extract and a spoonful of honey, then serve with your favorite crackers or crusty bread.
- Lemon or orange zest for a bright, citrusy note would be delicious added into a lemon cake!
- Cinnamon or nutmeg for a warm, spiced flavor is perfect for desserts like cannolis.
Ways to Use Ricotta in Recipes
Ricotta is a versatile ingredient that can enhance many recipes. I love to add a dollop of fresh ricotta cheese on top of a bowl of Southwest chicken chili or spaghetti and meatballs for a creamy touch.
Here are some of our favorite easy recipes using ricotta:
Buttermilk Ricotta Skillet Rolls
What to Do With Leftover Whey
You’ll end up with approximately 3 cups of whey when you make this recipe. Instead of throwing that away, you can save it and use it in some creative ways!
Whey can be used in a variety of recipes, from smoothies to marinades to baking and even plant fertilizer!
Read more ideas from Pioneerish and Don’t Waste the Crumbs.
If you enjoy this recipe, click on the stars ⭐️⭐️⭐️⭐️⭐️ below to leave a rating! It helps us so much, and we love reading your comments, too!
Authentic Homemade Ricotta Cheese
Equipment
- Cheesecloth for straining
- 1 large wire mesh strainer
- 1 Large mixing bowl (in which the strainer can fit)
- 1 large saucepan
Ingredients
- 4 cups whole milk
- 1 cup heavy cream
- 1/4 teaspoon fine sea salt
- 2 tablespoons fresh lemon juice from 1 large lemon
Instructions
- Line a sieve with a double layer of cheesecloth and place it in a bowl for draining; set aside.
- Juice the lemon, strain and measure 2 tablespoons of juice; reserve.
- In a large saucepan over medium-high heat, combine the milk, cream, and salt and bring to a rolling boil.
- Add the fresh lemon juice, reduce the heat to low, and simmer, stirring gently, until the mixture curdles, about 3-5 minutes.
- Pour into the cheesecloth-lined strainer and let it drain for about an hour.
- Transfer the ricotta to a tightly lidded container and refrigerate. For the freshest flavor, plan to use it within 3 days. Makes about 2 cups.
Notes
Nutrition
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Note: This recipe was originally posted on October 28, 2009. It has since been updated with new photos, tips and information.
Eliza Cross is the creator of Happy Simple Living, where she shares ideas to help busy people simplify cooking, gardening, holidays, home, and money. She is also the award-winning author of 17 cookbooks, including Small Bites and 101 Things To Do With Bacon.
So simple .. i like it
Let us know how it turns out, Laila! I think you’re going to love homemade ricotta…
This sounds sooooooo good! I’m going to go home and make this tonight to go with our supper!
I’ve never tried to make this before – sounds delicious and fun to try.
vickie
Eliza, I just haven’t been able to stop thinking about your beans and greens…I had to make that for myself for dinner tonight! Yummy! Thanks!
Shannon
Thanks, Shannon! I only wish we lived a little closer so we could dine on ricotta and beans and greens! 🙂
I’m having a cheese making party with some friends this week. We’ll make mozz and then use the whey to make ricotta. I usually use apple cider vinegar in my ricotta, but we might make a batch using this recipe also.
Thanks for stopping by my blog. I added you to my reader, and I’ll eventually get you on my blog roll (just a lazy slowpoke sometimes!)
A cheese making party is such a fun idea! I’d like to try making this recipe with apple cider vinegar, too — bet it’s good.
This is very similar to the (East) Indian paneer cheese, which is made with just the milk and lemon. I’ll have to try adding the other ingredients the next time I want fresh ricotta!
Thanks, Daxenos — I haven’t tried the Indian paneer cheese, but now I definitely want to!
I know I’m a day late and a dollar short ~ but just wanted to let you know that you inspired me to try this. omg OMG Who knew it would be so simple and so dang good?? I saved the leftover whey to bake bread with tomorrow. Can’t wait to try that as well! Thank you! Loved the step-by-step pictorial as well, that made it much easier to know what to expect. =)
I’m glad you liked the recipe, Nichole. It’s so easy and good, isn’t it?
Hi Eliza I just finished making this but after lemon it took me way more than two minutes to get it to the consistency you have above so I could dump it into cheesecloth. Have not tasted it yet. will let you know. really it took 25 minutes of stirring.
Gerard,
Thanks for the feedback, and I wonder why it took so long. Maybe it has something to do with the fat content in either the milk or cream used? When I make it, I use heavy whipping cream and 1% milk. The suspense is killing me – did you like the finished product?
Eliza
ha! I had the same problem with my mixture not getting the consistency. I look for information about this, and I found that if you stir too much you breaks the curds that have formed. in fact, they recommend not to stir at all. I did stop stiring and voilá in no time my mixture looked like your pictures!
This homemade ricotta is my favorite easy cheese to make. It’s mild in flavor and can be used in so many ways. Hope you like it as much as my family does!