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4.7 from 46 votes
Homemade Ricotta
How to Make Ricotta Cheese
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

From topping pizzas and lasagna, to incorporating in classic cannoli and Italian gelato, I will teach you my How to Make Ricotta Cheese recipe.

Course: Ingredient
Cuisine: Italian
Servings: 2 cups
Author: Gemma Stafford
  • 2 quarts (4 pints) whole milk
  • 1 cup (8oz/225ml) heavy cream
  • 1/2 teaspoon salt
  • 5 tablespoons lemon juice, freshly squeezed
  1. Line a large strainer or sieve with a layer of cheesecloth or thin tea towel. Place the lined sieve over a large bowl, set aside. 

  2. In a large pot over medium heat combine the milk, cream and salt.

  3. When the cream and milk mixture comes to a simmer stir in the lemon juice. 

  4. Turn the heat down to medium-low and stir constantly with a wooden spoon until the mixture curdles. Once fully curdled it should look like watery cottage cheese. 

  5. Pour the curdled mixture into the sieve and allow to drain at room temperature for about 1 hour.

  6. After 1 hour, gently squeeze the cheesecloth around the ricotta releasing any excess *whey. Feel free to enjoy this warm at this point of transfer the sieve and bowl to the fridge and allow the ricotta to set and chill until you're ready to use it.

  7. Cover and store the cheese in an airtight container in the fridge for up to 3-4 days.

  8. Now you have ricotta what do you do with it, well you can put it on pizzas, canolis or you can even pair it with my homemade pasta.

Watch the Recipe Video!

Recipe Notes
  • Save the whey that has drained off the ricotta and use it for baking or cooking in place of milk or buttermilk.