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Making ricotta-style homemade cheese is surprisingly simple. All you need is whole milk, an acid like lemon juice or vinegar, and a pinch of salt. Heat the milk gently until just before boiling, then stir in the acid to separate the curds from the whey. Let it sit for a few minutes, then strain through a cheesecloth. What you’re left with is a creamy, fresh cheese perfect for pasta fillings, toast, or dessert.
This simple cheese is perfect for beginners and can be used in both savory and sweet dishes. One gallon of milk will yield ~3-4 cups (24-32 oz) of ricotta cheese, depending on quality and straining time.
Homemade ricotta has a delicate flavor and texture that store-bought can’t match. It takes under an hour from start to finish and is rich in calcium, protein, and healthy fats, making it a great whole-food option. Go ahead and give it a try!
Here’s what you’ll need
- Large heavy-bottomed pot (non-reactive, like stainless steel)
- Food thermometer (essential for heating milk to the right temp)
- Cheesecloth or fine mesh strainer
- Large stirring spoon or ladle
- Large bowl with lid or glass storage containers (these are my favorite Weck jars!)
Easy Homemade Cheese Ricotta Style
Ingredients
- 1 gallon whole milk
- 1/4 cup white vinegar or lemon juice
- 1 tsp salt
Instructions
- Heat milk in a large pot over medium heat until it reaches 185°F (85°C). Stir occasionally to prevent scorching and use a thermometer for accuracy.
- Remove from heat and stir in vinegar or lemon juice. Gently stir just once or twice to combine, then stop to allow curds to form undisturbed.
- Let sit for 10 minutes until curds form. The mixture should separate clearly into white curds and yellowish whey.
- Line a strainer with cheesecloth and pour in the curds. Place the strainer over a bowl or sink to catch the whey.
- Let drain for 15–30 minutes, then mix in salt. For creamier ricotta, drain less time; for firmer texture, drain longer.
- Store in an airtight container in the fridge for up to a week. Use within a few days for the best flavor and texture.
