How to Make Homemade Ricotta Cheese




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How to Make Homemade Ricotta Cheese ~ this is super easy, and so satisfying. Fresh homemade ricotta cheese is worlds away from the stuff in the supermarket and it’s ridiculously quick to make, with just 2 ingredients!

freshly made ricotta cheese in a jar

If you think making homemade cheese is something you could never attempt, think again.  Ricotta cheese is the perfect home cheesemaking project for a beginner, and once you try it, there’s no going back.

What you will need to make homemade ricotta ~

pouring milk into a pot for making homemade ricotta cheese

Here’s the easy no stress method.  Don’t let the fancy complicated tutorials put you off.  I think those people secretly want to keep cheesemaking all to themselves.  Just heat your milk just until it wants to boil, then add fresh lemon juice.  The curds will appear almost instantly, like magic.

Making homemade ricotta cheese

Strain the whole thing through cheesecloth or a mesh nylon nut milk bag and you’l be left with soft fresh ricotta cheese.  Use it immediately or within a few days.  It’s fabulous in so many dishes.

Honey Roasted Plums with fresh ricotta in a small glass bowl with spoon

What to do with your homemade ricotta ~

 

How to Make Homemade Ricotta Cheese ~ this is super easy, and so satisfying. Fresh homemade ricotta cheese is worlds away from the stuff in the supermarket and it's ridiculously quick to make, with just 2 ingredients! #ricotta #cheesemaking #homemade #fromscratch #diy #easy #recipe #farmerscheese #softcheese


Reader Rave ~

“This was great and so easy!  I added salt and pepper. It really kicked up my frozen pizza. Thanks”  ~ H. Washington



How to Make Easy Ricotta Cheese
Rate this recipe
26 ratings

Prep Time: 15 minutes

Category: cheesemaking

Cuisine: American, Italian

Yield: makes 3-4 cups of cheese

freshly made ricotta cheese in a jar

A super easy fresh ricotta cheese you can make right on your stove top, in minutes!

Ingredients

  • a half gallon of whole milk
  • 1/4 cup lemon juice

Instructions

  1. Open out your cheesecloth and line the colander with a double layer of the cloth, covering all sides of the colander.  Set that over a deep bowl for draining and set aside.
  2. Pour your milk into a heavy bottomed pot and set on medium heat.   Let it heat slowly, until it's just about to boil.
  3. Add in your 1/4 cup of lemon juice, and almost immediately you will see the curds form.
  4. Keeping it on the heat, let the curds fully form.  Don't stir it much, just check to see if the curds have fully separated from the whey.  The liquid should be translucent.  This won't take long, just a minute or so.
  5. Take it off the heat and let sit for 5 minutes. Then, using a slotted spoon or skimmer, skim the curds out and into your cheesecloth lined strainer. You can gently pour the liquid from the pan straight into the lined colander if you like.
  6. After a few minutes, pull up the cheesecloth and gently press to release more whey. The more you drain the cheese the firmer it will become. I like it soft so I just let the moisture drip for a few minutes and then put my fresh cheese in an airtight container until I'm ready to use it. The cheese will keep 3-4 days in the refrigerator.

Notes

Feel free to double the recipe for a larger batch.

Make this homemade ricotta cheese your own ~

  • Need a vegan ricotta recipe?  Try this one.

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21 Comments

  • Reply
    Sherry Gregory
    June 13, 2019 at 8:33 am

    Do you have suggestions for how to use the left-over liquid? Is this left-over product whey? Since this is my first attempt to making any kind of cheese do not want to waste anything that is nutritional or good for fermenting. Thank you – always enjoy your posts.

    • Reply
      Sue
      June 13, 2019 at 9:55 am

      Hey Sherry, yes, it is whey, and you can use it in soups or stews, or smoothies. I would not use it as a substitute for milk in baking as it’s not rich enough.

  • Reply
    Barb T
    March 13, 2019 at 3:59 pm

    This is one of the easiest things I’ve ever made, and I’m so proud of my homemad cheese!!

  • Reply
    Elena Balsamo
    February 14, 2019 at 6:05 pm

    Can I use any plant base milk?

  • Reply
    Claudia W. Lown Cope
    February 13, 2019 at 5:55 pm

    This process works for making cream cheese also. Use 4 cups whole milk and 3 tablespoons lemon juice, one spoon at a time. When process is complete, as in ricotta cheese, place kurds in blender until smooth. If too thick, just add a little of the whey. Form and refrigerate. Will kept several days. Hope this is an appropriate post for here.

    • Reply
      Sue
      February 13, 2019 at 6:39 pm

      Oh thanks Claudia ~ I am planning to make my way through all these fun projects, I’ll try the cream cheese next!

  • Reply
    Vicki
    February 12, 2019 at 11:25 am

    Will this work with Lactaid whole milk?

    • Reply
      Sue
      February 12, 2019 at 11:34 am

      Yes, you absolutely can make it with Lactaid :)

  • Reply
    Catherine
    February 11, 2019 at 10:07 am

    This looks really great and, as you say, easy. I’m Keto so I will be using whipping cream. Thanks for the recipe.

    • Reply
      Sue
      February 11, 2019 at 10:32 am

      Hey Catherine, I’ll be interested to hear how that goes, I’m under the impression that using cream won’t curdle very well. I sometimes add a little cream to enrich my ricotta, but I thought heavy cream was more difficult to use. I might have to try again, it does sound luxe!

  • Reply
    Alene
    August 27, 2018 at 11:31 am

    This is wonderful and so easy. I didn’t get 3 – 4 cups though. Probably, pushing it, maybe 2. I left mine a little loose too. I had to use lactose free milk. I wonder if that affected the amount? There might be a scientific explanation. Lol! Thank you! Making your honey plums for dessert tonight. Can’t wait!

    • Reply
      Sue
      August 28, 2018 at 7:14 am

      That’s interesting that it works with lactose free milk, Alene, and that could have affected the amount you got, not sure.

      • Reply
        Alene
        August 28, 2018 at 12:35 pm

        Made it with the roasted plums. Very very good! Had the leftovers for breakfast. I’m going to experiment with other fruits too. Buying another half gallon of lactose free milk again. I wonder if it would work with 2% or 0 fat?? Maybe I’ll make half to test it. It’s already missing lactose and to cut the fat might be a little too many changes.

  • Reply
    Victoria
    August 19, 2018 at 10:47 am

    Can you use a nut milk bag in place of cheese cloth?

    • Reply
      Sue
      August 19, 2018 at 10:51 am

      You can, and you can also use nylon mesh bags, I like those the best because they’re so easy to rinse out and clean.

  • Reply
    Antonia Ayala
    August 19, 2018 at 8:36 am

    Hi Sue,
    Is there anything you can make with the liquid that is left over from the ricotta making process? Thanks, Antonia

    • Reply
      Sue
      August 19, 2018 at 8:41 am

      The whey is pretty thin, Antonia, but you can use it. You can use it for stock, or as a cooking liquid for rices and grains, for instance. You can freeze it for later, too.

      • Reply
        Michelle
        February 11, 2019 at 4:47 pm

        Pancakes

  • Reply
    H Washington
    January 10, 2018 at 8:02 pm

    This was great and so easy! I added salt and pepper. It really kicked up my frozen pizza. Thanks

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