Homemade Ricotta Cheese

Why You'll Love This Recipe

• Minimal Ingredients. Just three pantry staples an you're on your way.
• Versatile. Perfect for dips, pasta, baked goods, and more.
• Customizable texture. Drain less for creamy ricotta, more for a firmer texture.

Ingredients You'll Need

• Whole milk. Best for texture.
• White vinegar. This will help curdle the milk to create the ricotta.
• Salt or sugar. Depending if you're using the ricotta for salty or sweet recipes.

Scroll to the recipe card below to find the quantities for each ingredient! 

Step-by-Step Instructions

• Heat the milk. Add the milk and salt into a saucepan. Heat over medium until it begins to simmer. You want to see little bubbles forming around the edges - just don’t let it boil!
• Add the acid. Once simmering, slowly add in the vinegar. You’ll begin to see the milk curdle as curds separate from the whey (AKA the watery byproduct from the milk).
• Form the ricotta. As a skin forms on the surface, gently push it toward the center of the pot without stirring. Continue pushing the whey while the mixture sits at a low simmer for 3-4 minutes until curds have fully formed.
• Strain the curds. Line a fine-mesh strainer with cheesecloth and place it over a bowl. Gently spoon the curds into the strainer, allowing the whey to drain.
• Choose your texture. For creamy ricotta, drain for 5-10 minutes. For firmer ricotta, drain for up to 30 minutes.
• Enjoy or store. Enjoy right away or transfer to an airtight container and refrigerate. Use within 3-5 days for the best flavor and texture.

Substitutions

• No vinegar? You can use fresh lemon juice instead of white vinegar as the acid in this recipe.

Variations

• Sweet. Add a touch of sugar and vanilla for spreading on toast or filling pastries.
• Savory. Stir in chopped herbs, black pepper, or garlic for a flavorful twist.

Storing and Freezing

• Storing. Keep ricotta in the fridge in an airtight container and use within 3-5 days of making it.
• Freezing. It's best to not freeze ricotta as the texture will not be the same once thawed.

How to Use this Ricotta

• For breakfast. Use it in pancake batter or dollop it on top with a drizzle of maple syrup.
• On appetizers and snacks. Use this ricotta in creamy dips such as this sun-dried tomato crowd-pleaser.
• In sweet treats. Whip together with powdered sugar for an easy frosting or when making these delicious mini tiramisu cookies.
• As a topping. For rich texture, top off pastas with a spoonful of this ricotta followed by a drizzle of extra virgin olive oil.

FAQ

Tips and Tricks

• Use a thermometer. If you’re unsure if your milk is warm enough. milk should be around 190°F when you add the acid.
• Don’t skip the salt (or sugar for sweet versions). It enhances the flavor.
• Let it cool. You’ll want the ricotta to come to room temperature (at least!) before using it in cold dishes like dips or desserts.