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If you’ve never tried making cheese at home, this homemade ricotta cheese recipe is the perfect place to start. It only takes a few simple ingredients, about 30 minutes of your time, and the result is a creamy, fresh ricotta that tastes better than anything you’ll find at the store. Whether you want to spread it on toast, mix it into pasta, or use it for desserts, you’ll love having this easy recipe on hand.

Homemade Ricotta Cheese

If you enjoy making recipes from scratch, you’ll also love trying Instant Pot Lemon Curd, Garlic Butter, and Apple Butter. They’re all simple, flavorful, and the kind of recipes that make you feel accomplished in the kitchen without a lot of stress. Pair them with this ricotta, and you’ll have plenty of delicious meal ideas ready to go.

The best part is you don’t need any special equipment. Just a pan, some cheesecloth, and a handful of ingredients you probably already have. Once you try making ricotta yourself, you’ll see how easy it is to get that rich, creamy texture and fresh flavor at home.

What do I need to make ricotta cheese?

• Whole milk – not UHT – Ultra High Temp  make sure to check the label
• Heavy cream 
• Salt 
• Lemon juice
• Cheesecloth

How to Make Ricotta Cheese

• Place the milk and heavy cream in a large pan and heat till it just starts to boil.  Stir occasionally and do not let it scorch.

• Remove the pan from the heat and add salt and lemon juice. Stir well, place the lid on the pan, then let sit without disturbing for 30 minutes.
• Double or triple the cheesecloth and place it in a colander.  Pour the cheese into the cheesecloth and allow it to drain.  

• Once drained, remove from the cheesecloth and refrigerate until ready to use.

Tips & Tricks

• Use fresh lemon juice for the best flavor, but white vinegar can work in a pinch.
• Whole milk and heavy cream give the ricotta its richness — avoid low-fat milk for this recipe.
• Make sure your pan doesn’t scorch by stirring occasionally while heating.
• For creamier ricotta, drain for less time. For firmer ricotta, let it drain longer.
• Store homemade ricotta in an airtight container in the refrigerator for up to 5 days.

FAQs

Can I use low-fat milk instead of whole milk?

It’s best to use whole milk. Low-fat milk will make the ricotta less creamy and can affect the texture.

What can I use instead of lemon juice?

You can use white vinegar as a substitute. The flavor will be slightly different, but it will still work.

Do I have to use cheesecloth?

Cheesecloth works best because it lets the whey drain while keeping the curds. In a pinch, a clean thin kitchen towel or a fine mesh strainer lined with paper towels can work.

How long does homemade ricotta last?

It will keep in the refrigerator for about 4 to 5 days. Always store it in an airtight container.

Can I freeze homemade ricotta?

Yes, but freezing can change the texture. If you do freeze it, use it for cooked dishes like lasagna or stuffed shells rather than for fresh spreads.

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Continue to Content

Ricotta Cheese Recipe

Prep Time: 5 minutes

Cook Time: 40 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 15 minutes

This homemade Ricotta Cheese Recipe is creamy and full of flavor and so easy to make! Once you make homemade ricotta cheese you won’t go back to buying ricotta cheese at the store. 

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Ingredients

• 1/2 gallon whole milk
• 1 cup heavy cream
• 1 1/2 teaspoon salt
• 1/3 cup lemon juice
• Cheesecloth

Instructions

1. Place the milk and heavy cream in a large pan and heat till it just starts to boil.  Stir occasionally and do not let it scorch.
2. Remove the pan from the heat and add salt and lemon juice. Stir well, place the lid on the pan, then let sit without disturbing for 30 minutes.
3. Double or triple the cheesecloth and place it in a colander.  Pour the cheese into the cheesecloth and allow it to drain.  
4. Once drained, remove from the cheesecloth and refrigerate until ready to use.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 502Total Fat: 37gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 116mgSodium: 1023mgCarbohydrates: 26gFiber: 0gSugar: 27gProtein: 17g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

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