Ricotta Cheese – Easy Homemade Recipe
If you’re thinking that homemade ricotta cheese is too complicated or time-consuming to make, I swear – it’s not! You don’t need any special equipment other than a thermometer, and you probably already have all three ingredients in your refrigerator.
I’ve been trying to eat more organic food recently, and when it came time to make lasagna, I was a bit appalled at how much I’d have to spend just for the ricotta. Organic ricotta isn’t cheap around these parts! So I turned to this homemade ricotta cheese recipe, which I’ve been making for years.
If milk is expensive where you live, then it may just be cheaper to buy ricotta. But I have to say, this is one item that tastes SO much better homemade. I think store-bought ricotta tends to be on the watery side and lacking in flavor, whereas this one most definitely isn’t.
The amount that this recipe yields is just the right amount for lasagna. Most recipes call for a 15-ounce container, which is about 1 3/4 cups. This yields just a bit more than that, so you can snack a little and have enough left for your lasagna!
I don’t make lasagna often because it takes a long time to prepare. When I do make it, I usually use this homemade ricotta. It really makes a huge difference! It’s so, so incredibly rich and creamy. It’d also be amazing in this Ricotta Cake!
It has the same effect on cannoli filling. It’s just so much better with this homemade cheese! If you need a keto recipe, check out this keto cannoli cream.
Making cheese sounds hard, but all you need is milk, cream, salt, and lemon juice. You just heat it up to a certain temperature, stir in the lemon juice, let it sit and then drain. A lot of hands-on time isn’t required, but it’s not the quickest thing to make. I think you’ll find it worth the effort, though!
Ricotta Cheese – Easy Homemade Recipe
Ingredients
- 7 cups (1656 ml) whole milk
- 1 cup (240 ml) whipping cream or heavy cream
- 1 teaspoon coarse sea salt
- 6 tablespoons freshly squeezed lemon juice
Instructions
- Pour the milk, cream and salt into a large non-reactive pot. Attach a candy or deep-fry thermometer and over medium heat, heat the milk to 190 °F (88 °C). Stir every now and then to prevent scorching on the bottom of the pot.7 cups (1656 ml) whole milk, 1 cup (240 ml) whipping cream, 1 teaspoon coarse sea salt
- Remove the pot from the heat and then add the lemon juice. Slowly stir the mixture once or twice. Go away so you’re not tempted to mess with it and come back 10 minutes later.6 tablespoons freshly squeezed lemon juice
- Place a colander over a large bowl, making sure that there’s an inch or two between the bottom of the colander and the pot. Line the colander with a few layers of cheesecloth. Pour the ricotta mixture over the cheesecloth lined colander.
- Strain it at least for two hours. It will firm as it chills so don’t be worried that it’s not firm yet.
- Shelf life varies depending on the milk you used, but it should stay good for at least 3-4 days. Just give it a smell and you’ll know if it’s good or not.
Notes
- Adapted from Rich Homemade Ricotta on Smitten Kitchen.
- This recipe yields almost 2 cups (a little more than 15 ounces) of fresh ricotta cheese.
- The nutrition information provided is calculated as a courtesy and is only an estimate, assuming a serving size of 1/4 cup. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
A little tip on lasagna- you NEVER have to cook the noodles! I know some noodles are sold as “no cooking needed” but having working in an Italian restaurant making 30 trays a week, I got this!
Make your lasagna the normal way laying your uncooked noodles up as you would if they were cooked. When you are done with the top layer of noodles add a 1/2 cup of water over the whole thing. You can add the top layer of sauce and cheese here, or wait until the the last 15 minutes. Cover with foil and bake 45 min at 350. Remove foil, add your sauce and cheese and pop back in the oven for 15 minutes. So much easier!
I’ve done it with a lot of lasagna noodle brands and never had a problem except when I forgot I used more noodles than usual in a larger pan. I added another quarter cup of water at the 45 min and left the cover on for another 15 minutes.
Thanks for the recipes! I will definitely be making the ricotta and the cream cheese- though in much smaller batches.
I’m so sorry for just now seeing your comment! It landed in spam for some weird reason. Thanks for the amazing tip! I’ll have to try that. By any chance, have you tried it with gluten-free noodles? They’re a bit different than regular wheat noodles so I’m curious if they work, too. Thanks again for your great comment and sorry again for my slow reply!
Thanks for sharing a classic recipe! I love it’s so easy.
You’re welcome! :)
This is something I definitely need to try, so fresh — great as a spread and in recipes!
I totally agree! :)
I’ve never made ricotta before and had no idea it was so simple with only a few ingredients! Thanks for the step by step directions :) I’m going to give this a go!
You’re welcome! I hope you’ll enjoy it! :)
Wow, this sounds so easy! I know my kids would love it if I made this for them. :)
I hope you will, too! :)
Thank you for this simple way to make delicious ricotta! It will go wonderfully with so many dishes!
You’re welcome! :)
Awesome! I’ve been making my own ricotta for several years now and it never ceases to amaze me how easy it is, and so much cheaper than buying it. Great post!
I just recently found your site and love it!
I made homemade ricotta several years ago and went one step further and baked it…makes for a fabulous lasagna!!!
HOMEMADE RICOTTA CHEESE
4 cups Milk
1 cup Cream
Juice of 1 lemon
½ t salt
Mix ingredients in a saucepan. Bring to a boil. Add the juice of one lemon. Stir until curds separate. Pour into strainer lined with cheesecloth. Press to form the shape of the strainer. Let sit one hour (don’t let bottom of colander touch liquid).
RICOTTA INFORNATA (Baked Ricotta)
Ingredients
Makes 1
1 pound fresh ricotta
Pinch to 1/4 teaspoon sea salt, plus more for baking
Usalted butter
Directions
Taste ricotta. If it needs salt, add up to 1/4 teaspoon. Transfer to a fine-mesh strainer or colander fitted over a deep bowl. Loosely cover and refrigerate for at least 24 and up to 36 hours.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
Butter the bottom and sides of a small ceramic baking dish. Coat with a thin layer of salt. Gently turn the cheese out onto the baking dish without disturbing its form. Sprinkle salt lightly over the surface of the cheese to create a protective layer.
Place dish on prepared baking sheet and bake until ricotta becomes a rich nutty brown, 1 to 1 1/2 hours. Cool to room temperature. Ricotta infornata may be stored, covered, in the refrigerator for up to 1 week.
Oh, that’s interesting! Thanks for sharing :) How does baking it change the taste? I just looked at some pictures and it looks great! Thanks again for your comment.
I believe it gives it a toasted or nutty flavor and consistency if firmer, although still soft
Here is more information…more than I even knew lol
http://www.saveur.com/article/Techniques/Ten-Types-of-Ricotta
BTW I made lasagna with ricotta infornata and it was by far the BEST lasagna I ever made!!!
That’s how I felt with this non-baked ricotta! Hands down the best lasagna ever. So I’m intrigued about the oven-baked kind!
Haha. Awesome! Thanks. Will check it out. :)
AH I LOVE THIS! One of my favorite restaurants serves as salad with house-made ricotta and it’s SO good! I can’t wait to try this!!!!
I hope you’ll love it as much as I do! :)
I love how you tried making it yourself! I can’t wait to try it out next time I make lasagna!
I love when you’re able to make your own of something rather than shell out big bucks!
I have been wanting to experiment with homemade cheese! I bought a mozzarella kit but then I realized I can’t use it with ultra-pasturized milk, which I had wanted to make it with lactose-free milk. SO looks like I’ll be trying this ricotta!
So many people are going to love to find this recipe. Really handy!
Thank you so much for sharing this wonderful recipe. I live in a small town where the only store does not carry Ricotta cheese. I have so many allergies that most commercially processed foods are out of the question so this recipe should add a much needed source of protein to my meager diet. You are an angel!
Aww, yay! I’m happy that you’ll finally be able to enjoy ricotta cheese again. :) I hope you’ll enjoy it and thanks a ton for your comment!
Nice one!! We make cheese in India called PANEER by just adding lemon juice/yogurt/vinegar to plain milk n once it curdles we strain it.. But no cream .. Then sauté some tomatoes with cumin add PANEER n salt,paprika, cilantro n have it on toast for breakfast .. Hi protein veg bfast!! But don’t throw the whey water!! Add it to ur smoothies or knead ur dough with it.!!
I just looked up paneer and it sounds like something I should try! It sounds delicious. Thanks so much for your interesting comment! :)
Wow! So easy – I can’t wait to give it a try! I use ricotta more than not, and it does get pricey! Thanks for sharing (pinning)!
Thanks for pinning! And I hope you’ll enjoy the ricotta. :)
Looks delicious! I love ricotta cheese with fresh strawberries, yum!
Same here! Especially with some added powdered sugar. :)
Really?! I cannot wait to try this! Of course I just picked up some ricotta but I love lasagna, so no excuses for me ;)
You’ll just have to make a second lasagna! ;)
Look at you! Way to go for making your own homemade healthier version!
I don’t know about healthier but at least it doesn’t have additives and things. :)