This homemade ricotta cheese is the perfect combination of smooth and sweet. Pair it with an assortment of fresh fruits for the ultimate, luxurious dessert, or use it in all kinds of recipes.
Ricotta Cheese
Have you ever made your own ricotta before? If not, this is the best homemade ricotta cheese recipe because it couldn’t be more simple to make!
All you need are a few basic ingredients, and it takes just a few simple steps. Once you’ve finished, you’ll have your very own ricotta cheese to pair with fruit, toast, or whatever else you desire!
Why You’ll Love this Ricotta Cheese Recipe:
- Easy-to-make: All you need are five simple ingredients for this quick and easy recipe. By the end of the hour, you will have delicious homemade ricotta cheese ready and waiting for you!
- Versatility: The beauty of fresh ricotta is its versatility. It can be paired with both savory and sweet foods to enhance its flavor and texture.
- Back to Basics: It’s always great to be able to make the simple things from scratch. It adds an extra level of freshness and flavor to everything you make!
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How to Make Ricotta Cheese
Be sure to see the recipe card below for full ingredients & instructions!
- First, place the milk and heavy cream in a large pan. Heat your wet ingredients, stir, and bring to a boil.
- After, remove the pan from the heat, add the salt and fresh lemon juice, and stir. Then, place the lid on the pan, and let it sit for a half hour.
- Place the cheesecloth in the colander and pour the cheese through it to drain.
- Once drained, remove the cheesecloth, store it properly in an airtight container, and refrigerate until you’re ready to use!
Ingredient Notes
- The cheese may need extra time to drain if you want it to be thicker.
- You can also use a tea towel to drain. Pull up the ends of the towel and twist to squeeze out the extra whey.
Ricotta is a soft, white curd cheese with a mild and creamy flavor. It is incredibly versatile and can be used in both sweet and savory recipes!
Yes! Compared to most cheeses, ricotta is lower in both salt and fat. And when you make it yourself, you have even more control over the ingredients!
While ricotta and cottage cheese look similar, ricotta is made from fine curds, resulting in a smooth but slightly grainy texture. Cottage cheese, on the other hand, is lumpier and contains more liquid and salt than ricotta cheese.
Nope! While ricotta is incredibly creamy and soft, it does not melt!
Ricotta cheese is safe to freeze, although the texture will change significantly once thawed. It will become crumbly and it will taste much less fresh after freezing. I do not recommend freezing ricotta cheese unless you plan to mix it with a lot of other ingredients in something like a casserole.
When making ricotta cheese, one of the byproducts is whey. Whey is essentially the liquid that is left over after draining the cheese. You could toss it away, but it’s full of protein! You can use it in any baking recipe in place of the water, and it will soften the gluten, producing tender bread or cake. The easiest way to use it up is to add some to your favorite smoothies!
What to Pair With Homemade Ricotta Cheese
This homemade ricotta cheese is great because it can be paired with so many different things! It can be served with many savory items like scallions, tomatoes, and eggs, and it’s often used in lasagna and other pastas. Or simply serve it like a dip with crackers.
If you have a sweet tooth, try serving scoops of it with fresh strawberries and a drizzle of honey. Or you can try it with bananas and other fresh fruits. You can also use ricotta in recipes for pancakes or crepes!
Storage Instructions
Store leftover homemade ricotta cheese in an airtight container in the refrigerator for up to 5 days.
Freezing Instructions
I recommend freezing ricotta cheese only if you plan to use it as a component of a larger dish, as the texture and flavor both change a lot once thawed.
Freeze homemade ricotta cheese in an airtight container for up to 3 months. Let thaw overnight in the refrigerator and mix well before using.
Substitutions
- You can make ricotta cheese with milk only. Simply substitute whole milk for the heavy cream. If you choose to make ricotta with milk only, you will need to keep the temperature of the pot around 175°F-185°F during the 30-minute rest.
- You can use white vinegar in place of the lemon juice. I recommend using white vinegar only if you plan to use the cheese in a savory application, as it does have a stronger flavor than ricotta made with lemon juice.
Recipes with Ricotta Cheese
Tips for the Best Homemade Ricotta Cheese
- Do not use UHT (ultra-high temperature) / UP (ultra-pasteurized) milk. These types of milks are heated to the point where their proteins are destabilized, and this can make it difficult for the milk to form curds.
- Do not use meyer lemon juice in place of regular lemon juice, as meyer lemons are not acidic enough to produce curds.
- If your cheese does not curdle immediately after adding the lemon juice, don’t be afraid to add another tablespoon or two of lemon juice.
- For a creamier consistency, reduce the draining time of the cheese.
- Save the whey (the liquid that drains off) and add it to baked goods, starches, or smoothies!
I hope you love this homemade ricotta cheese recipe! I’m curious to know what you plan on pairing it with. Tell me all about your favorite way to use it in the comments below!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Homemade Ricotta Cheese Recipe
Ingredients
- ½ gallon whole milk 1814 grams, not UHT (ultra-high temperature)
- 1 cup heavy cream 227 grams
- 1½ teaspoons kosher salt 5 grams
- ⅓ cup lemon juice 76 grams, from 2-3 lemons
Equipment
- Kitchen Scale (optional)
- Cheesecloth
Instructions
- Place the milk and heavy cream in a large pot set over medium-high heat until it just starts to boil. Stir occasionally and do not let it scorch.½ gallon whole milk, 1 cup heavy cream
- Remove the pot from the heat and add the salt and lemon juice. Stir well, place the lid on the pot, then let sit without disturbing for 30 minutes.1½ teaspoons kosher salt, ⅓ cup lemon juice
- Double or triple the cheesecloth and place in a colander. Pour the cheese into the cheesecloth and allow to drain for 60-90 minutes.
- Once drained, remove from the cheesecloth and refrigerate until ready to use.
Notes
- You can make ricotta cheese with milk only. Simply substitute whole milk for the heavy cream. If you choose to make ricotta with milk only, you will need to keep the temperature of the pot around 175°F-185°F during the 30-minute rest.
- Do not use UHT (ultra-high temperature) / UP (ultra-pasteurized) milk. These types of milks are heated to the point where their proteins are destabilized, and this can make it difficult for the milk to form curds.
- You can use white vinegar in place of the lemon juice. I recommend using white vinegar only if you plan to use the cheese in a savory application, as it does have a stronger flavor than ricotta made with lemon juice.
- Do not use meyer lemon juice in place of regular lemon juice, as meyer lemons are not acidic enough to produce curds.
- If your cheese does not curdle immediately after adding the lemon juice, don’t be afraid to add another tablespoon or two of lemon juice.
- For a creamier consistency, reduce the draining time of the cheese.
- Save the whey (the liquid that drains off) and add it to baked goods, starches, or smoothies!
Can you make this recipe with lactose free 3% milk plus lactose free whipping cream?
It should work!