Making homemade ricotta is one of the many little grounding things I like to do in the kitchen when I need to slow down or when I’m looking for more intention. I love seeing milk turn into something else right in front of my eyes; a clear reminder of how incredible it is that this natural substance can turn into so many things and serve so many functions.
Before I ever started making ricotta at home, I didn’t really see the point of it beyond a few limited applications like lasagna. I saw it as a rather flavorless and lackluster option, as far as cheeses go, and didn’t think much about it. But after making it fresh for the first time and seeing how wonderful it could be as a fluffy, creamy base for other flavors, I began seeing potential for it everywhere. I serve it as an appetizer, still warm and folded together with fresh herbs and lemon zest and placed on a puddle of olive oil with toasted bread to sop it all up, or drizzled with honey and topped with freshly cracked black pepper. I mix it with vanilla, powdered sugar, and orange zest and spread it on graham crackers, stuff it into dates, or roll it into crêpes. I’ve also mixed it into cake batter and spread it on sandwiches and used it to boost up pasta sauces and a huge variety of other things.
And since the process itself is pretty neat, I thought I’d talk a little more about what’s actually happening when you make it. Let’s start at the beginning. Milk and cream are combination of a variety of things, mostly sugar (lactose), fat, and proteins. Because of those proteins, milk coagulates or clots in various ways when you add acid and/or rennet and, in some cases, sometimes heat. This is how cheese, yogurt, and other thickened dairy products are made. The acid can be vinegar, lemon juice, or other acidic substances or can come by way of acid-producing bacteria, like the bacteria cultures in yogurt. The rennet can be natural, extracted from the stomach lining of a calf, cow, or other mammal, or can be synthesized “vegetable rennet” made in a laboratory. Cheeses made without rennet, like ricotta, paneer, and fresh goat cheeses, don’t melt. 
Ricotta is made by adding a combination of heat and acid to milk. (Okay, so technically/traditionally ricotta is made from the whey byproduct of making other types of cheeses, not from milk or cream – but what you get out of the process I’m describing here is essentially ricotta and widely described as such, so let’s not quibble over that detail.) After you heat the milk (and cream, if you like – you’ll get a creamier, richer ricotta if you use some cream along with the milk), you turn off the heat, add the acid (I prefer plain white vinegar), sprinkle on some salt (for flavor), and let it sit for around 15 minutes while the curds form. Then you strain it in a mesh sieve and/or a couple of layers of cheesecloth, pressing more moisture out if you want a firmer product, and go from there.
One of the only tricky things with making ricotta is that the yield you get can vary slightly. I can generally depend on 1 quart of milk making about 1 cup of ricotta, but sometimes it’s a bit more or a bit less. Likewise, sometimes the liquid expelled is mostly translucent but slightly milky and yellowish in color; sometimes it’s still quite white but thin, sort of like skim milk. Either is okay. If after 15 minutes the milk doesn’t seem to be curdling as much as it as other times (after a few times, you’ll get the hang of that), you can add another teaspoon of vinegar and wait another 5 minutes to see if you get more. When you strain it, you’ll get more out of it than it looks like while it’s all in the pan.
What to do with the liquid (whey) leftovers? I’ve heard a million old-wives-tale-type answers to this question, but my favorites are that: 1) used like water in baked goods it tenderizes and boosts flavor, 2) added to soups or other dishes instead of stock it provides added richness and flavor, and 3) pets love it and can drink it without harm, unlike regular milk. I’ve also heard folks talk about drinking the whey.
Homemade Ricotta Cheese Guide
- Total Time: 20 minutes
- Yield: Makes 1 cup 1x
- Diet: Omnivore
Description
Make fresh ricotta at home! This recipe uses simple ingredients and yields creamy, delicious cheese perfect for pasta or enjoying on its own.
Ingredients
- 1 quarts (946 ml) whole milk
- 4 tsp white vinegar
- 1 tsp salt
Instructions
- Heat milk in a pot or saucepan over medium-high heat to 180°F (82°C).
- Stir every few minutes, scraping the bottom of the pot to prevent scorching.
- Turn off the heat and gently stir in vinegar and salt.
- Let sit for 15 minutes to allow curds to form.
- Set up a draining apparatus (mesh strainer, cheesecloth, or paper towels in a sieve).
- Pour the curds and whey into the draining apparatus, scraping the pot.
- Let the cheese strain until the desired consistency is reached.
- Making ahead/storage: Finished ricotta will keep in a covered container in the refrigerator for up to 1 week.
Notes
- For a richer flavor, use whole milk with a higher fat content.
- If you don’t have white vinegar, lemon juice can be substituted at a 1:1 ratio.
- The draining time will determine the ricotta’s texture; drain longer for firmer cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 5
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Carbohydrates: 5
- Fiber: 0
- Protein: 12
- Cholesterol: 30
Frequently Asked Questions
What kind of milk works best for homemade ricotta?
Whole milk gives the richest, creamiest result. Avoid ultra-pasteurized milk because it has been heat-treated in a way that interferes with curdling and you will get poor yield.
How do I know when the curds are ready to strain?
Look for the milk to visibly separate into white curds and yellowish whey after adding your acid. Give it a few minutes of undisturbed rest before ladling into a cheesecloth-lined strainer.
How long does homemade ricotta keep in the fridge?
Store it in a sealed container and use it within 3 to 4 days. It will firm up slightly as it chills, which is normal.
