Home » Recipe Type » Jams and Spreads » Homemade Ricotta
4.8 from 4 reviews
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This 4-ingredient homemade ricotta tastes vastly better than anything you could buy at the store and can be ready in just about 30 minutes!
I never thought I liked ricotta until I made it from scratch. The difference in taste and texture between homemade ricotta and store-bought is dramatic. If you, too, think you don’t like ricotta, I have no doubt this recipe will change your mind.
Homemade Ricotta: Tips
- Get Organized. You’ll need to line a fine-meshed sieve with a few layers of cheesecloth. It’s helpful to have some kitchen clips or clothespins on hand to fasten the cheesecloth to the sieve.
- Stay focused. Every cook at some point in his/her life has made the mistake of walking away from a pot of near-boiling milk or cream only to return to find the pot boiling over. In this recipe, you’ll bring 4 cups of milk and 2 cups of heavy cream with a teaspoon of kosher salt to a simmer over medium heat. Do not walk away.As soon as the milk-cream mixture comes to a boil remove it from the heat. Add 3 tablespoons vinegar and let it sit for 1 minute, until the mixture begins to curdle.
- Be Patient. It takes 20 to 30 minutes for the curds to separate from the whey. If you line your sieve especially well, it will take longer. Once the ricotta (the curds) has reached a consistency you like, spoon it into a serving vessel or storage jar and use as you wish. A few ideas follow. Save the whey! You can use it to make bread; you can use it to thin out the ricotta to the consistency you like on subsequent days.
How To Make Ricotta, Step by Step
First, gather your ingredients: whole milk, heavy cream, salt, and vinegar.
Combine the milk, cream, and salt in a pot:
Bring to a simmer over medium heat. Monitor closely and stir occasionally.
Once it comes to a simmer, turn off the heat, and add the vinegar:
Let it stand for a minute or until it curdles:
Strain it through a few layers of cheese cloth in a sieve set over a bowl:
In just about 20 minutes, it will be done:
By the end, you will have two cups of ricotta and 4 cups of whey:
Taste the ricotta: you may want to season it with more salt.
Store in the fridge for at least 1 week.
How to Use Your Homemade Ricotta
Drop it onto pizza 🍕🍕 This 4-ingredient homemade pizza dough is a favorite as is this simple sourdough pizza. Find this specific recipe in my pizza newsletter.
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4.8 from 4 reviews
- Author: Alexandra Stafford
- Total Time: 27 minutes
- Yield: 2 cups
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Description
Source: The Barefoot Contessa via Goop
Salt: If you are using Morton Kosher salt or sea salt, use 3/4 teaspoon.
Milk and Cream: If you can find milk and cream that is not “ultra-pasteurized”, buy them. I never can find non “ultra-pasteurized” heavy cream but it doesn’t seem to matter.
Ingredients
- 4 cups whole milk, see notes above
- 2 cups heavy cream
- 1.5 teaspoons Diamond Crystal kosher salt, see notes above
- 3 tablespoons white balsamic vinegar or other white vinegar you like
Instructions
- Set a large fine-mesh sieve over a deep bowl. Line the sieve with two layers of folded cheesecloth (so roughly 4 single layers).
- Pour the milk and cream into a stainless steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally — do not walk away. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute or until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally transferring the liquid that collects in the bowl to another storage vessel. In the end you will have 2 cups of ricotta and 4 cups of whey. Transfer the ricotta to a bowl, discarding the cheesecloth. Save the whey — you can make bread with it.
- Taste the ricotta. Season with more salt if you wish. Use the ricotta immediately or transfer it to a storage vessel, and refrigerate. The ricotta will keep refrigerated for 4 to 5 days. It will thicken considerably once chilled for 24 hours.
- Prep Time: 2 minutes
- Cook Time: 25 minutes
- Category: Cheese
- Method: Stovetop
- Cuisine: American/Italian
This post may contain affiliate links. Please read my disclosure policy.
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Alexandra Stafford —Reply
Oh, no! Bummer to hear this, Laura. Can you tell me about the kind of milk you used? Also did you use 4 cups milk and 2 cups cream? The reason I ask is because I messed up on the Instagram Reel I posted … not sure if you followed along with that recipe or the written recipe here.
Laura —Reply
Hi, thanks for responding! I did the 4 to 2 ratio and I used Maple Hill Organic Whole Milk.
Also, not sure why but I don’t notification of your responses sent to my email. I do click on the little box. (:
Alexandra Stafford —Reply
OK, I’m not sure what explains it. It’s possible the vinegar you used did not have quite enough acidity, but I don’t think that’s likely because I’ve used all sorts of vinegars here. My only thought would be to use an additional tablespoon of vinegar next time around, and do not proceed until you see significant curdling.
Laura Crocenzi —Reply
Ok, thanks!!
Sarah —Reply
What bread can be made with the whey?
Alexandra Stafford —Reply
Hi Sarah! Any bread. Try subbing the cooled whey in the peasant bread: My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make
You will need to lower the oven temperature because the whey will cause the bread to brown more quickly. Bake it at 375ºF for 40 minutes.
Grace —Reply
Hi Ali, I’m waiting to make this but don’t have white wine vinegar on hand. Is it okay to use another type of vinegar? Thanks! 🙂
Alexandra Stafford —Reply
Yes! WHat do you have? Something light colored is ideal: white balsamic, rice vinegar, apple cider, etc.
Heidi Brown —Reply
Don’t you feel so smart making CHEESE?!!! This is a great recipe. You and Ina are kindred spirits 😉
Alexandra Stafford —Reply
I love Ina 🙂 🙂 🙂
Susan —Reply
This ricotta looks fabulous!
Do you think it could work as well with lactose free milk and lactose free half and half? I’ve never found lactose free cream. Thanks so much!
Alexandra Stafford —Reply
Gosh, I have no idea, Susan. So sorry! I would google “lactose free homemade ricotta”.
Maureen Lee —Reply
hello Ali –
loving all of your recipes and posts–thank you for all that you share!
I have a question – how much ricotta does this recipe produce? I understand a lot of liquid will be discarded so how much cheese is produced? I’m going to make this for a lasagna and want to be sure I have enough.
thank you so much,
MaureenAlexandra Stafford —Reply
Thank you, Maureen 🙂 🙂 🙂
You’ll get about 2 cups.
Daniel —Reply
Hello,
Does this need to be made with raw? Can I use any type of milk and cream?Alexandra Stafford —Reply
If you can avoid using ultra-pasteurized milk or cream, that’s ideal, but it should work with any type of milk or cream.
Suzanne Anderson —Reply
Question: Can you use half and half instead of milk and heavy cream?
Thank you!Alexandra Stafford —Reply
Possibly! Is it non ultra-pasteurized? This is what worries me… I just don’t know if it will curdle if you use 6 cups of an ultra-pasteurized dairy product.
Ellen —Reply
Hi – Can I use juice instead of vinegar? And is there any reason not to make a smaller batch – like half a recipe? Two cups is a lot for one person.
Thank youEllen —Reply
Sorry – adding to note I was asking about using lemon juice in place of vinegar.
ThanksAlexandra Stafford —Reply
I think lemon juice will work great — someone messaged me telling me she uses lemon juice, so I say go for it. Half a batch should work just fine! Go for that as well 🙂
Ellen —Reply
Many thanks, Ali!
Lisa —Reply
When I click the recipe for the large batch pizza sauce I get the ricotta recipe instead. And the recipe for the pizza you don’t make often takes me to a Substack sign up page. Is this intentional?
Alexandra Stafford —Reply
Ugh, no, so sorry! The recipe for the large-batch tomato sauce recipe is linked in this post: https://pizzaeveryfriday.substack.com/p/the-canned-tomatoes-beloved-by-pizza
You should not have to sign up to read the post and get the recipe… it’s all free regardless.
Lisa Slater —Reply
Writing from Toronto. Received link to Recipe for large batch tomato sauce. Thank you. but my click still goes to making ricotta, fyi. I found the canned tomatoes at Costco for a great price and could buy one at a time for about CN$9.
Alexandra Stafford —Reply
Ugh, I know… so sorry. The recipe is linked in this post: https://pizzaeveryfriday.substack.com/p/the-canned-tomatoes-beloved-by-pizza
So glad you were able to find the tomatoes!!
Michelle Marom —Reply
I just made this. Holy Sh**!!! This is AMAZING. I can’t wait to make this again. Super easy. I just need to stock up on cheesecloth. I used white balsamic vinegar. Does the taste change if I use white vinegar or ACV? Thanks for sharing this recipe
Alexandra Stafford —Reply
Great to hear! I think as long as you use a vinegar that you like the taste of, it will be fine. I have to say, I do prefer white balsamic to white wine vinegar. I have not made it with ACV in a long time, but as I recall, I liked it.
Michelle Marom —Reply
I always follow your directions to the T so if you prefer WBV I’ll stick with that. My son is having it now with some sliced tomatoes and an evoo drizzle on both with flaky salt 🙂
Alexandra Stafford —Reply
Awwww so sweet 🙂 🙂 🙂 Sounds delicious.
Anonymous —Reply
