This homemade ricotta cheese is so easy to prepare! It's a simple upgrade with big flavor.
Made with just four ingredients, milk, heavy cream, salt, and a splash of vinegar, this easy recipe is creamy, slightly tangy, and ultra-fresh.
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Holly’s Recipe Highlights
- Flavor: Ricotta cheese is a soft curd cheese with a mild flavor and creamy texture. It’s slightly sweet with a subtle tang.
- Skill Level: This recipe is foolproof, making it great for beginners.
- Technique: Prepare this cheese with a curdling method that uses acid and heat. There is no special equipment required.
- Serving Suggestions: It pairs well with bold flavors like tomato marinara, basil pesto, or roasted garlic. It’s also great with fruit and a drizzle of honey over crostini.
Ricotta vs. Cottage Cheese
While they can be used interchangeably in many recipes, cottage cheese is cheese curds, so the texture is more chunky, while ricotta is smoother. I find ricotta cheese to be a bit sweeter in flavor and richer.
Ingredient Tips for Ricotta Cheese
- Milk: The base of this homemade ricotta recipe is milk. I use cow milk, but it can also be made with goat, sheep, or buffalo milk. Do not use ultra-pasteurized milk (UHT).
- Heavy cream: This gives ricotta its rich, creamy flavor.
- Vinegar: Vinegar is the acidic ingredient that creates the curds. If you don’t have vinegar, use lemon juice.
- Salt: Salt is added for flavor.
How to Make Homemade Ricotta Cheese
It’s so easy to make fresh ricotta cheese!
- Boil milk, cream, and salt in a large pot (full recipe below).
- Remove from the heat, stir in vinegar, and let it rest until it forms curds.
- Strain the curds in a colander and enjoy your homemade cheese.
Storage
- Store ricotta cheese in the refrigerator for up to 5 days. It may need to be drained or stirred before use.
Favorite Ways to Use Ricotta
Whether it’s a sweet or savory dish, this homemade ricotta is always a star!
Did you love this Ricotta Cheese recipe? Leave a comment and rating below.
Equipment
- Saucepan heavy-bottomed
Ingredients
- 4 cups whole milk
- ½ cup heavy whipping cream
- ¼ teaspoon salt
- 3 tablespoons white vinegar or lemon juice
Instructions
- In a heavy-bottomed saucepan, heat milk, cream, and salt over medium heat while stirring. Cook just until the mixture comes to a boil.
- Remove from the heat, add the vinegar, and stir to combine.
- Let the mixture rest undisturbed for 30 minutes to allow curds to form.
- Line a fine mesh strainer or colander with 2 layers of damp cheesecloth. Gently spoon the ricotta curds into the strainer.
- Allow to drain for 30-45 minutes.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Adapted from: “No Whey.” Canadian Living, Sept. 2018, 9.
Best ever, love it!
I just made a triple batch of this and it turned out wonderful! I will use it to make manicotti and stuffed shells. Thanks for the recipe!
The info says four servings. How big is a serving?
A serving is about ½ cup.
Last night I tried this for the first time. It was the ricotta addition to a spinach and ricotta cannelloni recipe I have used for years. It was marvellous.
Thanks Holly!
Can you make this with a milk alternative like soy or almond?
I have never tried it so I can’t say for sure, Robyn. We would love to hear how it turns out if you decide to try!
Making your lasagna recipe for Christmas Eve and would like to use your ricotta recipe too because I don’t like store bought ricotta. Is this recipe enough to make your lasagna? Thanks
Hi Denise, our ricotta recipe will make approx. 2 cups so it’s the perfect amount to make lasagna. I would love to hear how the lasagna turns out for you!
Can you eliminate the salt?
Hi Rebecca, ricotta cheese can be made without salt but we have only made it as listed in the recipe. If you do try it without salt we would love to hear how it turns out.
Is there an alternative for the cream and/or can it be omitted? We have to use lactose free dairy products in our house and there are many options for lactose free milk, but sadly I haven’t been able to find lactose free cream yet.
I haven’t tried this without cream so I can’t say for sure how it would work. Let us kow how it goes if you try it!
I have made this without cream and it still comes out delicious. Sorry it’s a little late in reply.
I would like to know if there is any use for the liquid that is drained? Mahalo!
Hi Ku’ualoha, I have always drained the liquid off but I bet it would be delicious used to make homemade pasta, bread or in a creamy soup! I would love to hear what you end up using it in!
Mine came out delicious. Used a full cream milk and used lemon juice. Cheese had a sweet smell after it was strained. Used it for ravioli, love it!
I have done this 2 times. Followed every step. Never got any curds. Used white vinegar and whole milk. What am I doing wrong? Ps…I’m a very experienced cook and baker
I can’t say for sure Jayne, we made this ricotta again this week and it turned out beautifully. Did you allow the mixture to just come to a boil? Did you use vinegar or fresh lemon juice?
Hi Jayne,
I suspect I know what your issue might be. Are you using a reactive pan? I have made this a few times (always in my enameled cast iron dutch oven) with great results! Right now, as we speak, I doubled the receipe in side by side pots, enameled cast iron dutch oven on the left and my aluminum pot on the right. The ricotta in the aluminum pot is not curdling, so I suspect this is the reason. I beleive the recipe only works in a non-reactive pot. My $.02 cents.
Thanks so much for the tip Rick!!
Holly: Thank you for the recipe for homemade ricotta cheese. Planned on making lasagna had all the ingredients except the ricotta. Found the recipe here at your website, my son helped me but it together. It was simple. Did not have fresh whole milk but always have several cans of Nestle NIDO Fortificada Instant milk in my cupboard. Used the dry milk in place of the whole milk, just followed the directions for making four cups of milk. Followed your directions for the ricotta step by step. Wow! Now, have the ricotta cheese for my lasagna. Thanks again for posting this recipe.
Sounds super easy. I’m gotta try it, since we use a lot of Ricotta. Does ultra-pasteurized Heavy Cream work, b/c that’s the only kind I find in my supermarket. Thanks
Hi Angelina, Your ricotta may be a little moister but it should work well!
This looks great, but unfortunately, all of the heavy creams at my grocery store has additives (either gellan gum or carageenan). Will this still work if I use one of those creams? Thanks!
I can’t say for sure how it’d turn out Laura. Let us know if you try it!
why my ricotta it come hard?
Oh, I’m sorry to hear that Vincenzo. I’m not sure what would cause it to be hard as I haven’t had that problem. Did you add heavy cream? Did you drain it for only 30-45 minutes?
So easy and taste better than store bought.
What is the volume of ricotta produced?
This will make approximately 1 cup, give or take.
Is it possible to make this with 1 percent milk? Thank you!
1 percent milk will work but the final product won’t be as rich if whole milk was used.
Way too much vinegar. I ruined good milk and cream.
Maria, did you allow the mixture to strain? There should be no vinegar flavor.
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