Here’s how to make homemade ricotta cheese in under an hour. Serve it with honey and berries or add it to your next pizza.
YOU CAN EASILY MAKE YOUR OWN RICOTTA CHEESE AT HOME, AND IN UNDER AN HOUR! Yep.
I enjoy making this recipe and using it up in both savory and sweet dishes such as tossed in pasta, topping off gorgeous pizzas, in toasted sandwiches, salads and so many more recipes. One of the simplest desserts is to serve it with honey and fresh fruits. 
Ricotta cheese is so versatile and will take on the flavors you compliment it with beautifully.
One of my favorite ways to enjoy it, is to serve it up simply with a drizzle of honey and fresh fruit such as blueberries and lemon zest, it’s literally perfect anytime from breakfast and lunch to snacks and even as an easy dessert.
I do want to warn you that making Ricotta, isn’t a pretty process, but it’s really cool culinary science! This is would be a fun recipe to make with your kids as well.
Making your own Ricotta Cheese is completely rewarding, the flavors are so fresh and there are many ways to incorporate it into your recipes.
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Homemade Ricotta
- Total Time: 15 minutes
- Yield: Makes approximately 4 cups 1x
- Diet: Dairy
Description
Creamy, dreamy homemade ricotta—so easy to make with just three ingredients! Perfect for pasta, or enjoy it simply with crusty bread.
Ingredients
- 1 gallons (3785 ml) Whole Milk
- 2 tsp Salt
- 2/3 cups (148 ml) fresh Lemon Juice
Instructions
- In a large stock pot or Dutch oven, add the milk and heat over medium heat to 200°F (93°C). Do not let the milk come to a boil.
- Remove the milk from the heat, add the salt and lemon juice, stir, and allow to rest for 10 minutes.
- Place a colander or sieve over a large pot, line it with a double layer of cheesecloth, and transfer the curds using a slotted spoon to drain.
- Pour in the remaining liquid (whey) and any remaining curds. Allow to drain for 10 minutes to 1 hour. Reserve about 1/2 to 1 cup of whey.
- Once drained, store the ricotta in an airtight container in the refrigerator for up to a week.
Notes
- For a richer flavor, use whole milk with a higher fat content.
- If the ricotta is too thick, whisk in a little of the reserved whey to reach your desired consistency.
- To prevent curdling, ensure the milk doesn’t boil. Use a thermometer for accurate temperature control.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 1
- Sodium: 100
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 3
- Protein: 8
- Cholesterol: 20
Frequently Asked Questions
What type of milk should I use for making homemade ricotta?
For the best results, use whole milk as it provides a rich flavor and creaminess. You can also mix in some heavy cream for an even creamier texture.
How do I know when the ricotta is ready during the cooking process?
The ricotta is ready when the milk has curdled and you see small curds forming. This usually happens around the time it reaches about 190°F.
Can I add flavorings to my ricotta while making it?
Yes, you can add flavorings such as lemon zest or herbs during the cooking process to infuse the cheese with additional flavors.
