Homemade Ricotta Cheese
Why buy ricotta when you can make it fresh at home with just four ingredients? This homemade ricotta cheese recipe is simple, quick, and yields a creamy, flavorful cheese perfect for everything from lasagna to desserts. With a video tutorial and step-by-step images to guide you, you’ll never want store-bought ricotta again!
Why Make Homemade Ricotta Cheese?
Making your own ricotta is not only more affordable, but it also gives you control over the texture and flavor. Homemade ricotta is fresher, creamier, and free of preservatives. Plus, it’s incredibly satisfying to turn basic ingredients like milk and cream into something so versatile and delicious.
Ingredients for Homemade Ricotta Cheese
- Whole Milk: The main ingredient that forms the curds for ricotta. Using whole milk ensures a creamy texture.
- Heavy Cream: Adds richness to the cheese, making it soft and luxurious.
- White Vinegar: Acts as the acid that helps the milk curdle and form cheese. Lemon juice can be used as a substitute.
- Salt (Optional): Not included in this recipe to allow flexibility for sweet or savory dishes.
How to Make Homemade Ricotta Cheese
Step 1: Heat the Milk and Cream
In a medium pot, combine 3 cups of whole milk and ¼ cup + 2 tablespoons of heavy cream. Stir gently and heat the mixture over medium heat until it begins to simmer.
Step 2: Add the Vinegar
Once the mixture is simmering, add 1 tablespoon of white vinegar and stir gently. Then, add the remaining ½ tablespoon of vinegar and stir again. Turn off the heat and cover the pot. Let the mixture sit for 5 minutes to allow the curds to form.
Step 3: Drain the Ricotta
Line a colander with a lightly dampened cheesecloth (or three to four layers of clean paper towels). Carefully scoop the curds into the cheesecloth and let the ricotta drain.
- For a creamy texture, drain for 10 minutes.
- For a firmer texture, drain for up to 30 minutes.
Once drained, your ricotta is ready to use immediately!
Tips for Perfect Ricotta Cheese
- Use Full-Fat Milk: Skim or low-fat milk won’t yield the same creamy texture. Whole milk is a must for the best results.
- Choose Your Acid: White vinegar and lemon juice work equally well. Lemon juice adds a subtle citrus note, which is great for sweet recipes.
- Adjust the Texture: For a creamier ricotta, shorten the draining time. For a firmer ricotta, let it drain longer.
- No Cheesecloth? No Problem! Use three or four clean paper towels as a substitute.
- Salt to Taste: Omit the salt if you’re making ricotta for desserts or sweet dishes. Add it during the cooking process if you’re planning to use the ricotta in savory recipes.
Serving Ideas for Homemade Ricotta Cheese
Homemade ricotta is as versatile as it is delicious. Here are some creative ways to use it:
Savory Dishes:
- Spread on crostini with a drizzle of honey or olive oil.
- Use it as a filling for lasagna, ravioli, or stuffed shells.
- Add it to pizza as a creamy topping.
- Whip it into mashed potatoes for added creaminess.
Sweet Treats:
- Dollop on pancakes, waffles, or French toast with fresh berries.
- Use it in cheesecake or cannoli filling.
- Stir it into oatmeal with a touch of cinnamon and sugar.
Quick Snacks:
- Spread on toast and sprinkle with fresh herbs.
- Mix with a bit of pesto for an easy dip.
Light Meals:
- Top a salad with spoonfuls of ricotta for added protein.
- Pair it with roasted vegetables like zucchini or eggplant.
Notes and Storage Tips
- Storage: Store your ricotta in an airtight container in the refrigerator for up to 3 days. It’s best used fresh for maximum flavor and texture.
- Do Not Freeze: Ricotta’s creamy texture doesn’t hold up well in the freezer.
- Experiment: This recipe is a blank canvas. Feel free to add fresh herbs, garlic, or a splash of olive oil for a savory twist.
Why You’ll Love This Recipe
This homemade ricotta cheese recipe is simple, requires just a few ingredients, and is so much more flavorful than anything you’ll find at the store. Whether you’re preparing a fancy Italian dinner or just need a quick snack, this ricotta will elevate any dish.
Related Recipes
⭐PLEASE RATE AND REVIEW
If you have tried this Homemade Ricotta Cheese recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Homemade Ricotta Cheese
Ingredients
- 3 cups whole milk
- ¼ cup + 2 tablespoon heavy cream
- Salt to taste Optional. I didn’t add any
- 1 ½ tablespoon white vinegar
Instructions
- In a medium pot, combine the milk and heavy cream. Stir the mixture and bring it to a simmer.
- Once simmering, add 1 tablespoon of vinegar and stir gently until the milk curdles.
- After that, add the remaining half tablespoon of vinegar and stir for a few seconds. Then, turn off the heat and cover the pot. Let it sit for 5 minutes.
- Line a colander with a lightly dampened cheesecloth. Carefully scoop the ricotta into the cheesecloth.
- Allow the ricotta cheese to drain. For a creamier texture, let it drain for 10 minutes; for a drier texture, let it drain for 30 minutes.
- You can use the ricotta immediately after it has drained as a spread or in recipes such as lasagna.
Video
Notes
- Instead of white vinegar, you can use lemon juice in the same measurements.
- If you don’t have cheesecloth, you can use three or four clean paper towels.
- I have not added salt to this cheese to allow for better control when using it in recipes.
- You can use lactose-free milk to make a creamy, delicious ricotta cheese.
