How To Make Homemade Ricotta Cheese

By Danielle Nieman

Believe it or not, homemade ricotta is EASY to make and there are tons of DELICIOUS recipes to be enjoyed with this creamy, slightly tangy cheese.

This post is all about How To Make Homemade Ricotta Cheese.

According to Forbes, last year, the average American ate more than 38 pounds of cheese! ???? And while ricotta may not be the most popular cheese on the market, many popular recipes include this savory cheese.

Cannolis and lasagna might come to mind, but there are many other great recipes, such as pancakes, appetizers, pizza, and cookies. Since any cheese can be rather pricey to buy, making this easy cheese from scratch is a no-brainer!

So, what exactly is ricotta made from? This four-ingredient recipe calls for whole milk, cream, buttermilk, and salt. And, while making any cheese might sound intimidating, the process for making homemade ricotta is EASY as long as you follow the recipe’s tips and tricks.

If you’re still up for this cheese challenge (kidding, of course), let’s get into the step-by-step process of how to make this authentic cheese recipe with ease. Plus, a bonus tip on what to do with leftover whey.

How To Make Homemade Ricotta Cheese

What Equipment And Ingredients Will I Need For Ricotta Cheese?

Homemade Ricotta Cheese Ingredients:

• Whole Milk (1 gallon)
• Whipping Cream (1 cup)
• Reduced-Fat Buttermilk (1 quart)
• Salt (1 teaspoon)

Equipment Needed:

• Cheesecloth
• Large Pot (Big enough to hold more than 5 quarts of liquid.)
• Candy Thermometer
• Colander Bowl (or a medium-sized strainer)
• Large Bowl (This bowl will be placed under the colander or strainer to catch the excess whey.)

How To Make Homemade Ricotta Cheese

Authentic Ricotta Cheese Recipe

A large pot is needed to start. Because there are five quarts and one cup of liquid, the pot should be large enough to hold at least seven quarts. Add a gallon of whole milk, a quart of reduced-fat buttermilk, one cup of heavy whipping cream, and one teaspoon of salt to the large pot.

COOK over medium heat and stir the liquid occasionally. Having a candy thermometer clipped to the pot or nearby is crucial because you need to know when the liquid reaches 195 degrees. If you can’t clip the thermometer, check the liquid’s temperature frequently by dipping it into the pot. You will begin to see the milk separate and the curd form.

195 DEGREES. Once the liquid reaches this temperature, REMOVE the large pot from the heat and let it sit for 35 minutes. DO NOT stir the cheese during this time.

LINE a colander bowl (or strainer) with three layers of DAMP cheesecloth. Place the bowl or strainer over a larger bowl (this bowl will catch the excess whey from the colander/strainer). What is whey? Whey is the liquid left over after the milk, buttermilk, and cream have curdled.

AFTER the cheese has set for 35 minutes, pour or ladle the curds into the colander bowl or strainer. With a spatula, stir the ricotta gently to drain the whey from the cheese. Next, wrap the cheese up with the cheesecloth and gently squeeze to allow the excess whey to drain.

SET UP, place the wrapped ricotta cheese back in the colander bowl/strainer, and set that back into the large bowl so the whey can continue to drain. Keep the cheese in the refrigerator at this time for several hours (at least 5 hours). Not only will the cheese continue to drain the whey, but this refrigeration time will set up the ricotta cheese.

LEFTOVER WHEY, once the cheese has drained completely, you will have almost a gallon of whey leftover for making delicious bread, pizza dough, or baked goods. Just use the whey in place of water. Be sure to store the leftover whey in the refrigerator or freezer.

Wait, why would I want to bake with leftover whey? Whey makes baked goods taste more flavorful and adds a nice crunch to bread and pizza dough.

AFTER several hours in the fridge, unwrap the ricotta cheese and discard the cheesecloth. You should see excess whey in the large bowl, and you can add this liquid to your leftovers.

SERVE IMMEDIATELY by eating or using the cheese in a recipe of your choice!

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Purchase a Large Pot from AMAZON.

Purchase a Candy Thermometer from AMAZON.

Purchase a Colander Bowl from AMAZON.

Purchase a Large Bowl from AMAZON.

What Can Be Made With Ricotta Besides Lasagna?

Homemade lasagna with this cheese is the obvious choice and a delicious one, but if you’re looking for a quick snack to serve, try this pesto baguette appetizer topped with ricotta cheese.

All you need are 10 baguette slices (each slice 1/2 inch thick), one tablespoon of extra virgin olive oil, sea salt, 1/2 cup of pesto, one cup of ricotta cheese, and a handful of cherry tomatoes. Brush each slice with olive oil and crack sea salt on top.

Toast the slices for 7 minutes at 400 degrees F. Remove the bread from the oven and add ricotta, a dollop of pesto, and a sliced cherry tomato on top of each bread slice. Can you say delizioso?!

How Long Does Ricotta Last In The Fridge?

Homemade ricotta can be stored in the fridge for up to four days. Be sure to store it in an airtight container.

Can I Freeze Homemade Ricotta Cheese?

YES and NO. For uncooked recipes or those that call for fresh ricotta, ONLY use the fresh stuff.

Because ricotta has a lot of moisture, freezing this cheese changes its texture. To make this texture change less noticeable in a dish, ONLY use previously frozen ricotta in cooked dishes, such as cookies, pancakes, or lasagna.

To freeze, drain any excess liquid from the cheese and then wrap it tightly in plastic wrap two times. Place the wrapped cheese in an airtight Ziploc bag or container.

Is Homemade Ricotta Cheaper?

YES. Not only does it taste better, but it’s also cheaper to make your own! It costs around $6 for 8 ounces of (legit-tasting) store-bought ricotta.

How much ricotta is in a gallon of milk?

One gallon of milk yields about two pounds of ricotta. Since this recipe calls for one gallon of milk, one quart of buttermilk, and one cup of whipping cream, you should get around three pounds of cheese.

What’s The Difference Between Cottage Cheese And Ricotta?

While cottage cheese has been used as a substitute for ricotta, there is a distinct difference between the two. Ricotta is a softer and drier cheese, while cottage cheese is lumpier and has more liquid. Interchanging one for the other will depend on the recipe.

Final Thoughts On How To Make Homemade Ricotta Cheese

I hope you found this Homemade Ricotta Cheese recipe easy to follow and understand. If you have ANY questions, please ask in the comment section below. While every ricotta cheese recipe varies in technique and ingredients, I’ve found this one to be the BEST.

Happy Cheese Making!

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