Homemade Ricotta Cheese

Learn how to make creamy homemade ricotta cheese in just 20 minutes with only 3 ingredients! Works with whole milk, skim milk, or 2% for a fresh ricotta that beats store-bought every time. Perfect for homemade lasagna, lemon ricotta pancakes, and more!

We’ve been making 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! Homemade ricotta was one of the first things I tried, and I was honestly shocked at how easy it is. Just 3 ingredients and 20 minutes, and you have a fresh, creamy ricotta that is so much better than anything from the store!

Now I can add homemade lasagna back to our meal rotation after 25 years off processed dairy. If you have been curious about making your own cheese at home, this is the perfect place to start!

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 A2/A2 cow’s 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. Skim milk and 2% milk will also work, though the result will be less rich and creamy than whole milk ricotta. Avoid ultra-pasteurized milk as it may not curdle properly!
• 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!

1. 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.
2. Heat – In a large saucepan, over medium heat, bring the milk to 175°F. Stir often to prevent scorching.
3. 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.
4. 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.
5. Blend – Optional, but if you want a smoother ricotta cheese, simply blend the desired amount in a blender or food processor!
6. 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!).

Troubleshooting Your Homemade Ricotta

Let’s talk about a few of the most common issues that may arise during the process of making your own ricotta, and how to fix them!

• My ricotta is not curdling! The most common culprit is ultra-pasteurized milk, which will not curdle reliably no matter how much acid you add. Switch to regularly pasteurized or raw milk and you should see immediate results. If your milk is fine, make sure you are using bottled lemon juice or white vinegar rather than fresh lemon juice, as fresh lemons can vary too much in acidity to be reliable.
• My ricotta is too watery! This is an easy fix. Just strain it longer! Three to six minutes gives you a creamier ricotta, while fifteen minutes or more will give you a much drier, firmer result. If you need it drier quickly, a yogurt strainer works much faster than cheesecloth.
• My ricotta is grainy! This usually happens when the milk gets too hot too fast. Low and slow is the key. Heat the milk gently over medium-low heat and stir frequently. If you rush the heating process, the proteins can seize up and give you a grainy texture instead of a smooth, creamy one. If you want an even silkier result, a quick blend in the blender or food processor after straining will smooth it right out!

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 Yogurt
• Homemade Cream Cheese
• Easy 2-Minute Ranch Dressing

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