Homemade Ricotta Cheese

How To Make your own Ricotta Cheese 2

Homemade Ricotta Cheese


Making your own ricotta cheese is so easy, I wish I’d started doing it long ago. For someone who does a lot of baking & cooking of Italian recipes, it should’ve been a no-brainer! Better late than never.

With the how-to make ricotta cheese recipe from one of my fave Italian food/recipe sites Italian Food Forever it’s as easy as 3-steps to make your very own luscious ricotta. As if that weren’t enough, the site gives 3 different versions to make the cheese, and I can’t wait to try them all.

In all my years in the kitchen and all the ways I’ve used cheesecloth…I’ve finally used it for its original purpose. I’ve made cheese!


Making homemade ricotta cheese

For my first attempt, I went with the second method, of bringing whole milk to 185°. After that it’s just stirring in vinegar and salt, to make the curds, and to flavour. 


Making homemade ricotta cheese

After a gentle stir, you leave it to sit for 2 hours, for the curds to form.


Making homemade ricotta cheese

It’s then drained in a cheesecloth lined sieve, for one to two hours, depending on how wet/dry you like it. That’s it! 


Homemade Ricotta Cheese


If you’ve not discovered the joys of baking/cooking with ricotta, maybe this will inspire you. It’s what the Italians call an everyday cheese, and many do use it everyday. I’ve used it to make everything from tasty, über soft meatballs and stuffed peppers to gluten free lemon ricotta pancakes and most recently used it to replace whipped cream in strawberry biscuit shortcake.

For a quick Italian style dessert, drizzle and serve with honey and serve with fresh fruit. For a great appetizer, grill some hearty bread, top with ricotta, diced tomatoes and olive oil. Buonissimo~

Ubiquitous, soft & creamy, and oh-so versatile. I think I’ll be making my own ricotta cheese – a lot!



Make your own Ricotta Cheese

A soft, creamy and versatile Italian cheese used in everything from cakes, pasta and stuffed peppers, making your own ricotta is easier than you think.

Course Antipasto, Appetizer, Dessert, Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 3 hours 25 minutes
Servings 3 cups


  • 1 Gallon Whole Pasteurized Milk
  • 1/3 Cup White Distilled Vinegar
  • 1 Teaspoon Salt


  1. Heat the milk in a heavy, non-reactive pot until it reaches 185 degrees F.
  2. Remove from the heat and add the vinegar and salt. Stir gently just to mix. The curds will begin to form immediately.
  3. Cover the pot and let sit for 2 hours to allow the curds to fully develop.
  4. Line a colander with two layers of cheesecloth, and pour the mixture into it. Let the cheese drain for one to two hours depending on how dry you want your ricotta cheese to be.

Recipe Notes

*Store the ricotta in an airtight container in the refrigerator for up to 1 week.

**For the 2 - 4 hour rest times needed to make the cheese,  just get on with something else. 



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2 thoughts on “How To Make your own Ricotta Cheese

  • Sheri

    I had some spent cappuccino milk collecting in my fridge and was hoping it could be used to make this recipe, wasn’t sure how it’d work since it’d been heated before etc., well, I added a little bit of whipping cream to the milk and used lemon juice instead of the vinegar, seems fine! I’ll be using it for ravioli filling (with wonton wrappers as a time saver) to use up milk that otherwise would have been wasted. I think the Italian mama’s would approve? (just don’t tell them about the wonton wrappers?) 🙂 Glad it all worked out. Ciao!

    • joanne Post author

      WOW! Great use of the spent milk… that really is Italian and an example of ‘cucina povera’ at it’s finest. Well done. ps mum’s the word on the wonton wrappers, it’s what I use as well. buona giornata!