Learn an easy method for making fresh ricotta cheese at home. This simple ricotta is creamy and versatile—great for pasta dishes, desserts, or eaten 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
- The Modern Pioneer Pantry
- The Modern Pioneer Cookbook
- Download Your Free 36-Page Pantry List
- Join the Traditional Foods Kitchen Academy
- Kitchen Academy Videos
- How to Make Ricotta Cheese Recipe
- Shop for items used in this blog post or video
No Need to Start with Mozzarella
This quick ricotta recipe uses whole milk, heavy cream, and a small amount of acid—white vinegar or lemon juice—so you don’t need whey from mozzarella. The result is a mild, creamy ricotta that closely resembles traditional ricotta in taste and texture.
It’s Easy to Make Ricotta Cheese
This method is straightforward. Combine milk and cream with a pinch of salt, warm the mixture, then add the acid. Curds will separate from the whey—those curds are your ricotta. Strain them for about 30 minutes for a creamy texture or up to an hour for a firmer result.
Try these ideas with your fresh ricotta:
- Northern Italian Spinach Ricotta Pie
- Italian Ricotta Cookies
More Homemade Dairy Videos
After making ricotta, explore other simple dairy projects: cottage cheese, kefir, evaporated milk, condensed milk, and no-machine yogurt.
- 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
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The Modern Pioneer Cookbook
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For a comprehensive list of traditional foods to make and purchase for your pantry, download the free 36-page Traditional Foods Pantry List. It includes links to recipe videos and helpful articles to get you started.
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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
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Add the milk, heavy cream, and salt (if using) to a large, heavy-bottomed pot.
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Warm the mixture over medium heat to between 195°F and 200°F. Without a thermometer, expect 30–40 minutes depending on your burner—look for foam and small bubbles around the edges and surface.
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When the milk reaches temperature, turn off the heat but leave the pot on the burner. Pour in the vinegar or lemon juice and stir gently. Let the mixture sit undisturbed for 5 minutes to allow curds to form.
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If curds are sparse, add up to 2 additional tablespoons of vinegar. You should see the curds separate from the whey.
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Line a colander or mesh strainer with cheesecloth or a flour sack towel and place it over a bowl. Pour the curds and whey into the lined strainer. Allow to drain for 30 minutes for a creamy ricotta or up to 1 hour for a firmer texture.
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Transfer the strained ricotta to a lidded container and refrigerate. It will keep about two weeks. Save the acidic whey in the refrigerator for up to six months and use it in recipes or for baking.
Video
Notes
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Favorite Cheese Making Supplies
- 4-Quart enameled cast iron pot
- Spatula
- Stainless steel colander
- Stainless steel mesh strainer
- Flour sack towels
- Glass bowl set
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Recommended Reading
- The Modern Pioneer Cookbook
- The Modern Pioneer Pantry
- Nourishing Traditions