I had to do it. I was talking about it for probably three weeks, and I just couldn’t resist. I wanted to make some homemade ricotta. One of our favorite restaurants, Bridgid’s, gives you homemade lemon ricotta and olive oil at the start of your meal, and every time we go I insist that I’m gonna try making it at home. I always knew it was fairly simple to make, and it’s one cheese where you don’t need a lot of time, nor do you need any specialized equipment. So, I figure, it’s the perfect gateway cheese for the aspiring fromagère.
And, after everything, it was easier than I thought. Plus, you can totally make small batches to experiment with different flavors and varying levels of fat. This version was made with whole milk and cream, so you can definitely taste how rich it is. You’ll also notice it’s slightly yellow, from all the milk fat. I plan on experimenting with some partial skim, or sans-cream versions as well for desserts or dips. As far as I’m concerned, the possibilities are endless.
This really is super simple and all you need is some patience, since you’ll need to slowly bring the milk and cream up to temp and you’ll need to be patient while the cheese drains.
it’s the perfect gateway cheese for the aspiring fromagère.
How to Make Homemade Ricotta Cheese (Easy & Creamy Recipe!)
Homemade ricotta cheese is easier to make than you think! With just four ingredients—milk, cream, lemon juice, and salt—you can create fresh, creamy ricotta in under two hours. This simple recipe yields a rich, velvety cheese that’s perfect for spreading on toast, tossing into pasta, or adding to desserts.
This is a super simple cheese to make at home. No specialized ingredients, like rennet, or cheese specific apparatuses. I didn’t even bother to get cheese cloth, though it probably would have made the draining process a bit quicker in all honesty. I wasn’t ready to fully commit to that cheesemaking lifestyle just yet. I simply used some coffee filters, cause I had them on hand, but honestly you could even get away with using a thin tea towel, or even just a paper towel.
The one thing you will need is a thermometer, but you should probably have one of those anyway, I highly recommend them, quite a handy tool. It’ll exponentially increase you quality of life. I promise. Just get one.
Why You’ll Love This Recipe
- Only 4 ingredients – No complicated cheese-making equipment needed!
- Quick & easy – Ready in about 1.5 hours with minimal hands-on time.
- Rich & creamy – Made with whole milk and cream for the best texture.
- Versatile – Use it for sweet or savory dishes.
What Is Ricotta Cheese?
Ricotta is a soft, creamy Italian cheese with a slightly sweet and mild flavor. Traditionally, ricotta is made from leftover whey, but this version simplifies the process by using whole milk and cream to achieve the same luscious texture. Unlike store-bought ricotta, homemade ricotta is extra fresh, rich, and customizable to your taste.
Ingredients You’ll Need
- 4 cups whole milk – The base for a creamy, flavorful ricotta.
- 3/4 cup heavy cream – Adds richness and a creamy texture to the finished cheese.
- 1 lemon (juiced) – The acidity helps curdle the milk and form those delectable cheese curds.
- 1/2 teaspoon salt – Enhances the flavor. You will definitely need salt, other wise your cheese will be incredibly bland.
Optional for Serving:
- Olive oil
- Flaky salt
- Lemon zest
- Fresh parsley
How to Make Homemade Ricotta Cheese
- Heat the Milk and Cream
In a large saucepan, combine the whole milk and heavy cream. Slowly heat over medium-low heat until it reaches 195°F (90.5°C). Stir occasionally to prevent scorching. This should take about 20 minutes—be patient and don’t let it boil over. - Add the Lemon Juice
Once the mixture reaches the correct temperature, remove it from heat. Stir in the salt and lemon juice. Let the mixture sit for 5-10 minutes to allow the curds to form. - Strain the Ricotta
Line a fine-mesh strainer with cheesecloth (or coffee filters if you don’t have cheesecloth). Pour the curdled mixture into the strainer and let it drain for at least 1 hour. The longer you let it drain, the firmer the ricotta will be. - Serve
Once drained, transfer the ricotta to a bowl and fluff with a fork. Serve immediately or refrigerate for up to 5 days. I recommend serving it with a generous drizzle of olive oil, some fresh lemon zest, fresh ground black pepper and fresh parsley leaves.
How to Use Fresh Ricotta
Whipped Ricotta Toast with Homemade Tomato Jam – Creamy whipped ricotta on toasted with a sweet and tangy homemade tomato jam and fried basil leaves.
Baked Rigatoni -The perfect baked rigatoni with ricotta cheese and a quick meat sauce. It’s an easy weeknight meal that tastes like it took you all weekend.
Grilled Eggplant – Grilled eggplant with fresh ricotta cheese and a parsley and harissa gremolata.
Artichoke Pizza – Easy homemade Sicilian-style sheet pan pizza recipe with marinated artichokes, fresh mozzarella, ricotta, prosciutto and Pecorino Romano.
As an appetizer – Serve your fresh homemade ricotta simply with olive oil and spices. Serve alongside some marinated artichokes, mixed olives and some toasted bread.
Grilled Zucchini with Fresh Ricotta and Basil – A simple recipe for grilled zucchini topped with creamy ricotta, fresh basil, and lemon. perfect as a summer side dish or appetizer.
Fried Squash Blossoms – Crispy fried squash blossoms stuffed with fresh ricotta alongside fried sage leaves. The perfect summer appetizer.
Homemade Squash Tortellini – Learn how to make homemade tortellini stuffed with kabocha squash and ricotta cheese and topped with a sage, brown butter and hazelnut sauce.
Storage Tips
- Refrigerate: Store in an airtight container for up to 5 days. Make sure to seal it up well, the fat in the cheese will absorb any aromas or flavors you have in the fridge.
- Freeze: I wouldn’t recommend freezing your homemade ricotta. The texture becomes grainy when frozen. Not ideal!
FAQs
Can I use vinegar instead of lemon juice?
Yes! White vinegar works just as well as an acid to form curds.
Can I make ricotta without heavy cream?
Yes, but the final texture will be slightly drier and less rich. The heavy cream makes this fresh ricotta super silky and extra rich.
How long does homemade ricotta last?
Stored properly in the fridge, it lasts 4-5 days.
Did you make this recipe?
Making homemade ricotta cheese is one of those simple kitchen projects that feels extra rewarding. The flavor is fresher and creamier than anything you can buy, and it takes almost no effort! Try this recipe and let me know how you use your homemade ricotta in the comments below.
Homemade Ricotta Cheese
Ingredients
Ricotta Cheese
- 4 C whole milk
- 3/4 C cream
- 1 lemon juice
- 1/2 tsp salt
To Serve
- olive oil
- salt
- lemon zest
- parsley
Instructions
- For the first part, add your milk and cream to a large saucepan and place over medium heat. You want to bring the temp up to 195°F (90.5°C ), slowly. You don’t want this to boil over, so I recommend slowly stirring and setting an alert on your thermometer, if you have that option. Otherwise, just keep an eye on the temp. Here it took me about 20 minutes to get it up to 195°F (90.5°C ), don’t rush it.
- Once you are at temp you need to add in a little salt to season, take it off the heat and then you are ready to curdle, which just consists of adding some lemon juice. Add in the juice, give it one quick stir, and then let it sit for 5-10 minutes.
- After 5-10 minutes you are ready to start straining the cheese. Here I used coffee filters, cause I didn’t have any cheesecloth, and they work just fine. Line a mesh colander with a few filters and let your cheese strain. The longer you let it strain the firmer it’ll be. I waited about an hour and a half to get the consistency I wanted. Also keep in mind that once its fully chilled it’ll be slightly firmer too. And thats it, you now have some super fresh ricotta cheese!
- As a little appetizer I plated some up with a generous drizzle of olive oil, some course salt, fresh ground pepper, parsley and lemon zest. It was gone in about 3 mins. But, I do plan on making some other recipes with my fresh cheese…
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
2 thoughts on Homemade Ricotta Cheese
After reading thru the directions and looking at the assembled dish I feel inspired. This is something I can put together even if I start with ricotta from the market. It’s the perfect starter for a summer salad. Yum.!!