This easy, ultra-creamy, 4-ingredient ricotta recipe is super simple to make. All you need is milk, cream, lemon juice and salt, plus cheesecloth and a fine mesh strainer. Ready in less than 1 hour, including straining time. This is a small batch recipe, about 1 cup, which is perfect for most recipes, like cookies and ravioli filling- no waste. Method adapted from American Sfoglino.
3 cups whole milk (DO NOT USE ultra pasteurized milk)
1 cup cream (ultra pasteurized is fine)
1/4 tsp fine sea salt
2 tbsp fresh lemon juice, strained
Read the entire recipe a few times before starting. Some of the steps happen quickly!
Do not use ultra-pasteurized milk; it won’t curdle properly.
White or red vinegar can be used instead of lemon juice.
If doubling the recipe, you won’t be able to drain the mixture in a 7 or 8 inch strainer; it won’t fit. Work in batches and adjust your strain time accordingly. Or use 2 strainers if you have them.
Categories
Homemade Ricotta
Cuisine
Italian
Steps
Line a fine mesh strainer with a double layer of cheesecloth. Set over a large, deep bowl.
In a heavy bottom pot, add the milk, cream and salt. Adjust the heat to medium-high.
Bring the mixture to a rolling boil, approximately 200-206 F/ 93-97 C. Do not boil aggressively; the ricotta will be rubbery. Tip: stir the mixture frequently as it begins to heat up. Do this with a wooden spoon in a “figure 8” motion so nothing sticks to the bottom of the pot. Scorched milk = bitter ricotta. The mixture is heated correctly when you see frothy bubbles along the sides and larger bubbles in the center. Use a digital thermometer to check (optional). Once the mixture has come to a boil, the next steps happen quickly and in succession. Do not lolly-gag around!
In this order: immediately add the lemon juice. Stir only one or two times to distribute. Turn off the heat. Do not stir; the mixture will start to curdle. Let it sit (untouched) on the warm turned off burner for 10 minutes. Small and large curds will float to the surface.
Using a slotted spoon, transfer the curds into your lined strainer to drain.
Strain at room temperature, about 10-15 minutes for light and fluffy ricotta. If you want a drier texture, strain for longer. The ricotta will get more firm when stored in the refrigerator; take this in account when estimating your straining time.
Portion the ricotta into an air-tight container. Store in the fridge, for up to 4 days. Enjoy!
Reviews
CMR on 2023-01-29 (5 stars): Loved the video Emilie and the simplicity to this recipe. Watched it twice! I really look forward to your emails on Sunday! I appreciate the links for the recipe. I need to buy the cheesecloth and you make the steps so easy!
So talented!
Vera Kay on 2023-01-30 (5 stars): Hi Emilie
Loved the video and made the Ricotta tastes way better than the shop bought one, was I supposed to stir in the lemon juice ?
Thanks for your recipes have made a few now especially your Sourdough Bagels.
Warm regards
Vera Kay
Australia
Yvonne on 2023-01-30 (5 stars): I made this today and it was simple and the flavor is everything you said it would be. I had some sourdough rolls on hand and so we had it on them with chili. I sprinkled some TJ’s Everyday Seasoning on it. So very yummy. There’s only one problem….I’m pretty sure it is addictive! And I’ve never cared for ricotta unless mixed in a recipe.
Kathy Stahl on 2023-12-02 (5 stars): How is this different from dry cottage cheese?
Cyndi on 2024-01-14 (5 stars): Can’t wait to get the ingredients and try my hand at making my own Riccotta!
Ines on 2024-01-28 (5 stars): I made this!! I've been wanting to try a fresh homemade ricotta recipe for months and finally found yours and it looked easy enough.
I will make this everytime I need ricotta from now on, it's so so delicious! And really not that difficult, but like you mentioned in the recipe it's better to read it all before starting! I made ricotta and egg yolk ravioli with it, and also had it with some toasted bread and I loved it as it's so creamy and fluffy. Thank you so so much.
LT on 2024-01-28 (5 stars): Mouth watering! I am so glad I came across this recipe! I tripled the recipe and used lemon juice. I drained it for only 5 minutes because I like mine very smooth. It came out beautifully and super creamy!
A. Cassidy on 2024-03-30 (5 stars): It is so simple and so delicious. I love that this recipe only have a few ingredients and the ricotta turned out so creamy. I’ll never buy ricotta cheese at the store anymore. Thanks!
Jess Haygood on 2024-04-04 (5 stars): Just made a batch because I am making it for a spasangna tonight. (Left over skeddi with meat sauce formed into lasagna). This recipe is excellent, and it turned out pretty dang good for my 1st go. Didn't have a wooden spoon handy, oh well. I have a glass top stove so I had to intermittently remove from burner to prevent scorching. You mentioned a firmer product when straining longer, so I went for a 20 minute strain. THANK YOU!!
Jess Haygood on 2024-07-15 (5 stars): Coming back to say this is about my 10th time making this recipe because my family LOVES Italian foods, and I've learned how to sweeten it for bagels and fruit dips! Amazing!
Johna on 2024-05-06 (5 stars): I just finished making this ricotta and it’s so light and creamy! Thanks for sharing the recipe and techniques! I’m using it with a mixed berry compote , tucked inside some sourdough crepes I made! This is a fantastic website girl! Well done
Kelly on 2024-05-11 (5 stars): Thank you!!!
Liz Chatfield on 2024-05-20 (5 stars): what should I do if no curds form, can I reheat the mixture with the lemon in?
Meghan on 2024-06-15 (5 stars): Absolutely delicious!!! I didn’t realize what a difference homemade vs store bought ricotta made. I was worried at first because the ricotta looks kinda runny in the straining phase, but it turned out great after sitting in the fridge.
Carissa on 2024-09-27 (5 stars): I used 2 fine mesh strainers nested and I think it worked better than cheesecloth, and with less "waste" stuck to the cheesecloth.
Nata on 2024-07-01 (5 stars): Have you ever added something to the ricotta such as basil or lemon zest? Would you do it while cooking or after straining and putting in the fridge. I would love to know if you have added to your ricotta to make specific flavored ricotta. Loving your site! So glad I found it!
Alicia on 2024-08-11 (5 stars): Great recipe! Very easy and the end product was perfection. Thank you.
Carissa on 2024-09-25 (5 stars): RIDICULOUSLY WONDERFUL!!! I'll never buy store bought again! This is so simple and quick and worth every minute of your time. I could just sit there and eat it all with spoon. LOVE LOVE LOVE!!!
Nina on 2024-11-04 (5 stars): *****I haven't tried this recipe, but I will double it for my Christmas lasagna
The recipes looks really good. Thank you
Julia on 2025-01-20 (5 stars): Worked perfectly! I used 3.25% organic Dairyland milk and 33% whipping cream. Highly recommend using a thermometer, it was hard to tell without it as the stirring lessened the bubbling. I was super nervous because it looked the same after 10 minutes, but the ricotta was just hiding under a bunch of foam. Best ricotta I've ever had! Was delicious on my homemade lasagna - I wanted to try making everything from scratch and so glad I did!
Holly on 2025-04-01 (5 stars): This recipe worked really well, thanks for such an easy way to make an "at home" ricotta! Like you mentioned it's not quite the same, but it works just as well and is definitely a more cost effective way to make larger quantities than buying it at the store.
Madame M on 2025-07-22 (5 stars): I just made this today with UHT milk and UHT cream (it's all I can get in rural France) and it turned out with a great consistency - it still tastes like UHT milk, but in the ravioli filling it's just great
