Learn the simple, reliable method for making homemade ricotta cheese. This easy recipe yields a creamy ricotta that’s perfect for pasta, desserts, spreads, or enjoying straight from a spoon.
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Table of Contents
- No Need to Start with Mozzarella
- It’s Easy to Make Ricotta Cheese
- More Homemade Dairy Videos
- How to Make Ricotta Cheese Recipe
- Download Your Free 36-Page Pantry List
- Join the Traditional Foods Kitchen Academy
- Shop for items used in this blog post or video
No Need to Start with Mozzarella
This quick ricotta recipe uses milk, cream, and a small amount of acid (white vinegar or lemon juice) instead of whey from mozzarella-making. The result is a mild, creamy ricotta that closely resembles traditional ricotta without the extra steps.
It’s Easy to Make Ricotta Cheese
The method is straightforward: heat a mixture of milk and cream with a pinch of salt, bring it up to just below boiling, then add the acid to separate curds from whey. After a brief rest, strain the curds through a cheesecloth-lined colander. Let the curds drain for the texture you prefer — about 30 minutes for a creamy ricotta or up to an hour for a firmer result.
Homemade ricotta is versatile. Try it in both savory and sweet recipes, such as spinach-ricotta pie or ricotta cookies, or mix it with herbs and lemon for a quick spread.
More Homemade Dairy Videos
If you enjoyed making ricotta, explore other simple dairy projects like cottage cheese, homemade yogurt (no special machine required), milk kefir, evaporated milk, and sweetened condensed milk. Each of these recipes uses basic kitchen equipment and common ingredients.
- How to Make Cottage Cheese – The Easy Way!
- How to Make Homemade Yogurt – No Machine Required
- How to Make Milk Kefir – Discover the Champagne of Milk
- How to Make Evaporated Milk
- How to Make Condensed Milk
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The Modern Pioneer Pantry
Simple ingredients and time-tested techniques support a well-stocked pantry. Discover over 100 recipes to preserve food and turn pantry staples into nourishing meals—ideas that suit the modern maker.
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The Modern Pioneer Cookbook
Seasonal, from-scratch recipes and traditional techniques—over 85 nourishing dishes and how-to methods to help you cook the modern pioneer way.
Download Your Free 36-Page Pantry List
For a complete list of traditional foods to make or stock, download the free 36-page Traditional Foods Pantry List. It includes recipe links, helpful articles, and resources to build a useful pantry.
- FREE 36 Page Traditional Foods Pantry List – Printable Pantry Staples List
Join the Traditional Foods Kitchen Academy
If you want more traditional foods videos and community perks, consider joining the Traditional Foods Kitchen Academy for exclusive content, bonus videos, and members-only benefits.
Kitchen Academy Videos
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How to Make Ricotta Cheese
Equipment
- Large heavy-bottomed pot or saucepan
Ingredients
- 1 gallon whole milk
- 2 cups heavy cream
- 1 teaspoon fine ground sea salt (optional)
- 1/4 cup white vinegar or lemon juice
Instructions
- Add the milk, heavy cream, and salt (if using) to a large, heavy-bottomed pot.
- Warm the mixture over medium heat to 195°F–200°F. Without a thermometer, this usually takes 30–40 minutes depending on your burner. You’ll see foam and bubbles around the edges and some foam on top when it’s close.
- Remove the pot from heat and stir in the vinegar or lemon juice gently. Let the mixture sit undisturbed for 5 minutes to allow curds to form.
- If curds are sparse after 5 minutes, add up to 2 tablespoons more acid and wait a minute. Once curds have formed, line a colander or mesh strainer with cheesecloth or a flour sack towel and set it over a bowl. Pour the curds and whey into the lined strainer.
- Allow curds to drain for about 30 minutes for creamy ricotta or up to 1 hour for a firmer texture. Transfer the ricotta to an airtight container and refrigerate. Ricotta will keep about two weeks in the refrigerator. Refrigerated acidic whey can be stored for several months and can be used in recipes or as a starter for other projects.
Video
Notes
Find this recipe and video at the original source. Copyright © 2020 Mary’s Nest, LLC. All rights reserved.
Shop for items used in this blog post or video
Favorite Cheese Making Supplies
- 4-Quart enameled cast iron pot
- Spatula
- Stainless steel colander
- Stainless steel mesh strainer
- Flour sack towels
- Glass bowl set
Recommended Reading
- The Modern Pioneer Cookbook
- The Modern Pioneer Pantry
- Nourishing Traditions