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Homemade Ricotta Cheese Recipe

Recipe by Pedro M. A. Neves

Homemade ricotta cheese is a fresh, creamy cheese that can be made in your own kitchen with just a few simple ingredients. This traditional Italian recipe yields delicate, slightly sweet curds perfect for both sweet and savory dishes. Making ricotta at home takes less than an hour and produces superior flavor and texture compared to store-bought versions.

Ingredients

• 1 liter (1 quart) whole milk
• 240 ml (1 cup) heavy cream
• 60 ml (1/4 cup) fresh lemon juice or white vinegar
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon white sugar (optional)

Instructions

1. Combine whole milk and heavy cream in a stainless steel pot. Heat to 85°C (185°F), stirring occasionally to distribute heat evenly, approximately 15-20 minutes.

2. Remove from heat and add lemon juice or vinegar slowly, stirring gently with a wooden spoon. You will immediately see white curds beginning to separate from the translucent whey.

3. Let the mixture rest undisturbed for 10 minutes to allow curds to fully coagulate and settle to the bottom of the pot.

4. Line a fine-mesh strainer or colander with damp cheesecloth and place over a large bowl to catch whey. Slowly pour the curd and whey mixture into the lined strainer.

5. Allow the mixture to drain for 5-10 minutes, depending on desired creaminess. For creamier ricotta, drain less; for firmer texture, drain longer.

6. Gently transfer the ricotta from the cheesecloth to a bowl. Stir in salt and optional sugar while the cheese is still warm. Mix gently to avoid compacting.

Substitutions

• Use milk alternative (oat or almond milk): results will be less creamy and may not curdle as effectively; add 2 tablespoons more acid
• Replace lemon juice with white vinegar in equal quantity for a slightly tangier flavor
• Omit sugar entirely for purely savory applications
• Use buttermilk instead of some heavy cream for a tangier, slightly drier ricotta

Tips

• Use fresh ingredients, especially milk that is not ultra-pasteurized, as ultra-pasteurized milk may not curdle properly
• Keep the temperature precise during heating; use a reliable cooking thermometer to avoid overheating, which produces grainy texture
• Warm ricotta tastes better immediately after making; serve while still slightly warm or at room temperature with honey, fruit, or herbs
• Homemade ricotta keeps refrigerated for 3-4 days in an airtight container but is best consumed within 2 days

Ricotta (meaning 'recooked' in Italian) originates from Sicily and Southern Italy, traditionally made from the whey byproduct of other cheese production. This home method uses the whole milk technique, which is easier for domestic cooks and produces authentic, delicate ricotta used in everything from ravioli filling to cannoli to simple breakfast dishes drizzled with honey.

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