Homemade Ricotta Cheese

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!

Course Dairy

Cuisine American, Italian

Keyword Homemade Ricotta, Homemade Ricotta Recipe, How To Make Ricotta, Ricotta Cheese Recipe

Cook Time 15

Straining Time 5

Total Time 20

Servings servings (1/2 cup per serving)

Calories 293kcal

Cost $5

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

Can I use skim or low-fat milk to make ricotta cheese?

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.

What is the best way to store homemade ricotta cheese?

Store your homemade ricotta in an airtight container in the refrigerator. It's best consumed within a week or two for optimal freshness.

Can I use fresh lemon juice instead of bottled lemon juice for curdling the milk?

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.

What can I do with the leftover whey from homemade ricotta cheese?

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!

How long should I strain the ricotta cheese for the desired consistency?

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.

Can I flavor my homemade ricotta cheese?

Absolutely! You can add herbs, spices, or honey to your homemade ricotta to create a customized flavor that suits your culinary needs.

Is there a way to speed up the curdling process?

While slow heating is preferred, you can increase the heat slightly to expedite curdling. However, be cautious to avoid scorching the milk.

Can I use this homemade ricotta cheese in both sweet and savory recipes?

Yes, homemade ricotta is versatile and can be used in a wide range of recipes, from sweet desserts to savory pasta dishes and spreads.

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