Author: This homemade ricotta cheese recipe will leave you with a ready-to-use ricotta in just 20 minutes! Learn how to make ricotta cheese at home and never buy store-bought ricotta again! Perfect for homemade lasagna, lemon ricotta pancakes, and more!
Whether you are looking to cut costs, reduce dependence on the grocery store, or just learn a new skill, making your own homemade ricotta is a great way to do all 3! We use fresh, raw milk, however, any animal milk will work for this delicious recipe.
We’ve made our own homemade yogurt for almost a decade, but now that we have our own A2/A2 dairy cow, we have been branching out into more homemade dairy products!
Now we can add homemade lasagna to our meal rotation, I have missed it for the last 25 years of being off of processed dairy. I can’t wait to share my favorite recipe with you now that I can enjoy it again!
Best Tips for Homemade Ricotta
If this is your first experience making a homemade dairy product, there are a few tips that will make the process easier (and the results even better)!
- Fresh is Best – When possible, opt for fresh, whole milk, which yields a creamier and richer ricotta. Avoid ultra-pasteurized milk, as it may not curdle effectively! If fresh milk isn’t available, store-bought milk with normal levels of pasteurization will likely do just fine.
- Acid Choice – Use bottled lemon juice or white vinegar to curdle the milk. Their standard level of acidity is essential for separating the curds and whey.
- Go Slow – Heat the milk gently over low to medium-low heat so as not to rush the process. Slow and steady heating, with frequent stirring, prevents scorching and helps maintain the ricotta’s creamy texture.
Ingredients
With just 3 ingredients, you likely have everything you need right now to make this easy homemade ricotta cheese! Full measurements can be found in the printable recipe card at the end of this post.
- Milk – We use whole cow milk, but you can use any whole milk you’d like (as long as it’s animal milk). Dairy-free milk needs additional steps and ingredients to be used for ricotta, and we won’t be covering that information here. You can also use skim or 2% milk if desired, however, the result will not be as rich or creamy.
- Acid – I like to use bottled lemon juice, but white vinegar in equal measure will work just as well! Be careful using fresh lemons, as not all lemons have a high enough acidity. Stay away from Meyer lemons, for example.
- Salt – Any salt you prefer is fine, we like to use pink salt for ours!
Instructions
As simple as the ingredients are, the directions are just as simple. You will have finished and ready to enjoy ricotta in about 20 minutes. Let’s get started!
- Prepare – Before you begin, line a colander with coffee filters or cheesecloth to strain the ricotta when it’s time. Or use a yogurt strainer like this one (my favorite!) instead.
- Heat – In a large saucepan, over medium heat, bring the milk to 175°F. Stir often to prevent scorching.
- Curdle – Once the milk has reached the desired temperature, turn the heat to low and add the salt and acid of your choice. Stir gently for 2 minutes as the milk separates.
- Strain – Carefully pour or ladle the hot milk/cheese into your strainer and let sit for 3-20 minutes. The longer you strain, the drier the cheese will be. For a creamier cheese, strain for less time.
- Blend – Optional, but if you want a smoother ricotta cheese, simply blend the desired amount in a blender or food processor!
- Use or Store – Once the ricotta has reached the desired texture, remove it from the straining and use it right away. Store any leftovers for 1-2 weeks in the fridge. Whey can be portioned and frozen for later use in soups, smoothies, or as animal feed (our chickens love it!).
Uses for Ricotta Cheese
Now that you’ve learned how insanely easy it is to make your own ricotta cheese, here are a few ideas for how to use it!
- Lasagna Filling: Ricotta is perfect for a creamy and cheesy layer in traditional lasagna recipes.
- Stuffed Pasta: Use ricotta as a filling for stuffed pasta like ravioli or tortellini.
- Dips and Spreads: Blend ricotta with herbs, spices, and olive oil for a flavorful dip or spread.
- Pancake and Waffle Topping: Dollop ricotta on pancakes or waffles for a creamy, slightly tangy topping.
- Stuffed Vegetables: Use ricotta to stuff vegetables like bell peppers, zucchini, or mushrooms.
- Smoothies: Blend ricotta into smoothies for added creaminess and protein.
- Savory Pastries: Fill puff pastry or phyllo dough with seasoned ricotta for savory turnovers or pastries.
- Sandwiches: Spread ricotta on bread and use it as a creamy layer in sandwiches.
- Sauces: Incorporate ricotta into creamy pasta sauces, adding depth and richness to the dish.
- Salads: Use a scoop of ricotta on salads to enhance their creaminess and flavor.
Common Questions
You can use lower-fat milk, but just remember that whole milk produces a creamier ricotta. Skim milk may result in a less rich texture.
Store your homemade ricotta in an airtight container in the refrigerator. It’s best consumed within a week or two for optimal freshness.
Fresh lemon juice can be used, however, bottled lemon juice will provide a more standard and predictable acidity level. Avoid Meyers lemons as they have a naturally lower acidity level.
You can use the whey in various ways, like adding it to smoothies, using it as a soup base, or substituting it for water in bread recipes. If you have chickens, feed it to them as it helps with egg production… plus, they love it!
Straining time affects the ricotta’s moisture level, so for a creamier texture, strain for 3-6 minutes, while 15 minutes or longer will yield drier ricotta.
Absolutely! You can add herbs, spices, or honey to your homemade ricotta to create a customized flavor that suits your culinary needs.
While slow heating is preferred, you can increase the heat slightly to expedite curdling. However, be cautious to avoid scorching the milk.
Yes, homemade ricotta is versatile and can be used in a wide range of recipes, from sweet desserts to savory pasta dishes and spreads.
Even More Homemade Dairy Products
Keep your fridge stocked with even more homemade dairy products with these easy-to-follow recipes to try next!
Homemade Ricotta Cheese
Ingredients
- 8 cups whole milk
- 3 tbsp lemon juice (or white vinegar)
- 1/2 tsp salt
Instructions
- Before you begin, line a colander with coffee filters or cheesecloth to strain the ricotta when it's time. Or use a yogurt strainer like this one (my favorite!) instead.
- In a large saucepan, over medium heat, bring the milk to 175°F. Stir often to prevent scorching.
- Once the milk has reached the desired temperature, turn the heat to low and add the salt and acid of your choice. Stir gently for 2 minutes as the milk separates.
- Carefully pour or ladle the hot milk/cheese into your strainer and let sit for 3-20 minutes. The longer you strain, the drier the cheese will be. For a creamier cheese, strain for less time.
- Once the ricotta has reached the desired texture, remove it from the straining and use it right away. Store any leftovers for 1-2 weeks in the fridge. Whey can be portioned and frozen for later use in soups, smoothies, or as animal feed (our chickens love it!).
- Optional, but if you want a smoother ricotta cheese, simply blend the desired amount in a blender or food processor!
Notes
Common Questions
Nutrition
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