The possibilities for what you can do with homemade ricotta are endless. In addition to a zillion different savory preparations — lasagna! baked ricotta! mixed into red sauce! — there’s a whole world of desserts that are made infinitely better by fresh ricotta cheese. Creamy cannoli filling, an Italian cheesecake, and light, tender almond ricotta cake to name a few.
What makes homemade ricotta cheese so much than store-bought? Both it’s delicate, creamy texture (it’s seriously light as air!) and its zesty lemon flavor (a result of using fresh lemon juice instead of white vinegar).
With any leftovers, go ahead and try these not boring dinner ideas here: easy baked ricotta (think soufflé texture), homemade whipped ricotta cheese, or use it as a filing for baked ziti with sausage and ricotta cheese.
Pro-Tips for Ricotta Success
I have lost count of how many times I’ve made this ricotta cheese at home. Here are some things I’ve learned along the way:
- Gentle heat only: Keep your milk at a gentle simmer to preserve that delicate texture.
- Cream counts: Full-fat cream and whole milk gives richer, more satisfying curds. I have only ever tested this with cows milk, but sheep, goat, or buffalo milk can yield ricotta as well.
- Customize the texture: Scoop after 30 minutes for softer ricotta; let it sit for 60+ for a thicker texture.
Avoid Ultra-Pasteurized Milk
You don’t need to use organic milk to make great ricotta—that’s entirely up to you. But whatever you do, skip ultra-pasteurized milk.
Ultra-pasteurization heats milk to a much higher temperature than traditional pasteurization. While that extends shelf life, it also denatures the proteins, making it nearly impossible for curds to form properly when combined with acid like lemon juice or vinegar.
Quick tip from rounds of recipe testing: Many organic brands are ultra-pasteurized, so be sure to check the label before buying.
What To Do With Leftover Whey
After straining curds, this recipe yields approximately ~3 cups of whey. Don’t toss the leftover whey—it’s liquid gold. Some ideas for using it:
- Add it to soups or even smoothies (though be cautious of the added salt!)
- Use it to knead bread dough or in baking recipes as a substitute for milk or water.
- Use whey sparingly to water your plants!
Leftover whey should be used within a few days—just refrigerate it separately.
Quick Overview
Making homemade ricotta cheese follows the same general rules as making most other cheeses: heat milk and heavy cream in a large pot, coagulate with fresh lemon juice (or vinegar), then strain the curds.
If you’re making a double batch (trust me, this is a good life choice), you’ll want to use a large pot, not a sauce pan.
Delicious Ways To Use Fresh Ricotta
- Add to pizza or pasta dishes, like ground lamb ragu with mint or my cheesy skillet lasagna.
- Fold into pancake batter! My favorite are these zesty lemon‑ricotta pancakes drizzled with warm maple syrup.
- For dessert lovers, try my one bowl orange ricotta cake.
- Summer treat alert: stuff zucchini flowers with ricotta, then fry until shatteringly crisp—hello golden squash blossoms!
This homemade cheese recipe could not be easier to make (it’s usually my daughter who makes it these days!) or more delicious. If you give it a try, please let us know by leaving a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
The Creamiest 4-Ingredient Homemade Ricotta
Video
Equipment
Ingredients
- 4 cups (946ml) whole milk
- 1 cup (237ml) heavy cream
- 3 Tbsp (44ml) fresh lemon juice, about 1½ lemons
- ½ tsp Kosher salt
Instructions
- Heat the milk and cream. Place 4 cups (946ml) whole milk and 1 cup (237ml) heavy cream in a stainless steel or enamel cast iron sauce pan. Warm over medium heat to a temperature of 190-195°F.
- Coagulate with lemon juice. Remove from the heat, then add 3 Tbsp )44ml) lemon juice and salt, stirring once gently to combine. Let sit at room temperature or 5-10 minutes.
- Strain the curds. Place a fine mesh strainer on top of a large, non-reactive bowl. Line the strainer with a piece of cheesecloth that has been folded over 2-3x.
- Strain the ricotta. Gently pour ricotta curds and whey (the liquid) over the cheesecloth and allow to drain for 30-60 minutes. The longer the ricotta sits, the thicker it will be. Begin checking at 30 minutes, draining the excess whey at the bottom of the bowl. (You can set this aside and use in other recipes, see note below!) If you're happy with the texture, move to the next step. If not, let it sit another half hour, when it has further thickened.
- Drain excess liquid. Carefully lift the cheesecloth out of the strainer, twist to seal, then very lightly squeeze out excess liquid. Transfer ricotta cheese to a bowl for serving or place in a storage container for use at a later time. Homemade ricotta is best served warm with a drizzle of high quality finishing oil and a sprinkling of flaky sea salt.
Notes
- Fresh ricotta keeps beautifully in an airtight container for up to one week in the fridge. It’s best enjoyed at room temperature, so take it out 20 minutes before serving. We don’t recommend freezing—the curds can turn grainy.
- In a pinch, you can swap in white wine vinegar for lemon juice. The curds will set, but you’ll lose that gentle citrus note.
Can’t believe how easy this is!!! Love Ricotta cheese and this is a game changer!
You are going to LOVE this recipe, Dee! xo, Ari
This is SO AMAZING. I’ve made it twice this week – that’s how quickly it went! So much better than store bought ricotta, and just as easy!
IT IS SO EASY!!!! I’m so glad you agree. Yay! All the homemade ricotta! xo, Ari
So quick, easy and absolutely delicious! This will definitely become a staple in my kitchen.
I love to hear this! It’s a wonderfully easy recipe that is so full of flavor. Totally honored you’ll make this one again and again! xo, Ari
Never thought of making my own ricotta before but it was really quick and easy and the taste is just amazing!!! Love it!
I don’t think we can live without it anymore.
We feel the same way, Sayoko! It is leagues better than store bought — so light and fluffy! And we are crazy about that lemony flavor! xo, Ari
My boyfriend surprised me and made me this ricotta cheese with toast and prosciutto for brunch and I was blown away! He said it was super easy to make so thank god because he said he will make it more often now! It was so light and delicious and I can’t wait for him to make it again! Hopefully sooner than later!
Damn, he sounds like a keeper! We agree, the texture is SO light! So happy this will become a regular in your home! xo, Ari
Hi there,
Do you think if I didn’t use the lemon juice it would be sweet? I’m trying to recreate some Italian desserts and hoped for plain sweet ricotta. I made it using store bought ricotta and was so disappointed by the hard and bland taste. Your recipe gives me hope!
Thanks!
Hi Selena! I think that the lemon flavor goes absolutely beautifully in desserts, so would leave the recipe as is. If you’re concerned that the lemon won’t go with your dessert, you could definitely substitute with white wine vinegar, but the ricotta absolutely NEEDS one of the two ingredients to coagulate the milk and heavy cream (and create the curds)! Hope this helps. xo, Ari
This is definitely a 5-stars recipe!! I made it with 100% milk cause I didn’t have cream but it was SO delicious 😍 boyfriend loved it too! I will make it again and again!
Love you
Roberta
Seriously high praise coming all the way from Italy!! I’m so grateful you tried this recipe, and so glad it lived up to the hype! xo, Ari
The actual BEST! My dad made ricotta often when I was a kid, and thanks to you I am now making it regularly. Your recipe truly is foolproof and absolutely addictive! Have made it countless times now – can’t stop, won’t stop! Love ya, girl! xo – Anita
Ahhhh, so glad you love this recipe!! It is so ridiculously delicious and I would never ever ask you to stop! xo, Ari
I have never liked store bought ricotta but this recipe doesn’t even compare it’s sooo much better!!! I make it all the time, eat some warm with bread, and use the rest in baked goods. Also use the whey to make bread! Super super yummy recipe 100% recommend. Also it’s just so easy.
Agree, Miranda – homemade ricotta is on another level!!! And yes to using the whey! So so good, we make this often too! xo, Ari
Super simple and easy recipe for fresh ricotta. A make again for sure.
Just made this for the third time as an appetizer for a small get together (served with some fresh, toasted bread, and prosciutto). Everyone was SO impressed. Delicious, easy, and really helped setting a cozy atmosphere for a winter party.
Has a permanent spot in my cooking repertoire!
Thank you, Maggie! I’m so glad you and your guests have enjoyed this. It’s effortlessly impressive for sure. xo, Ari