Learn how to make easy homemade ricotta cheese, and never buy store bought again! This recipe uses simple and everyday ingredients, and it is delicious. It is the best addition to any recipe that calls for ricotta cheese, or just eat it plain on your favorite crackers!
I always ran into a predicament when my family wanted lasagna! Ricotta cheese was not a staple in our kitchen. Once I realized how to make easy homemade ricotta cheese, I will never buy store bought again!
Ricotta cheese from the store comes packaged in plastic. Ditch the microplastics and toxins leaching into your foods and make it yourself. Your body and the environment will thank you!
One small tub of organic ricotta cheese from the store can cost as much or more than all of the ingredients you need to make it from-scratch. Bonus: you will have better tasting ricotta and leftovers of the other ingredients you will use. Your taste buds will thank you!
Check the ingredients of store bought ricotta next time you are at the store. You will most likely find “gums” that your body cannot recognize as food. Research shows these ingredients cause inflammation. Keep your gut’s good bacteria intact by trying this recipe. Your gut will thank you!
Tips for your easy homemade ricotta cheese:
- If you like your ricotta to have a wet consistency, reduce your straining time.
- Use raw, whole milk if possible for the best outcome.
- Avoid milk that is ultra high temperature pasteurized (UHT) because the curds will not form.
- Use freshly made for best taste and consistency.
- Store in the fridge in a glass container and lid for up to five days.
- Freeze for up to three months in freezer safe glass. Note: the consistency will change once thawed, so it is best used in a recipe rather than just as is once frozen.
- If you don’t have lemon juice, you can substitute equal amounts of white vinegar.
- Try spreading some fresh ricotta cheese on a blueberry muffin.
Gather your tools and ingredients.
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Tools: Use stainless, wood, glass, and organic (unbleached) when possible
- Medium sized stock pot
- Measuring cups and spoons
- Wooden spoon
- Large fine mesh strainer
- Cheesecloth
- Large glass bowl
- Clean cotton towel
- Medium glass bowl
Ingredients: Use local and organic when possible
- 4 cups whole (raw) milk
- 1/2 cup heavy (raw) cream
- 1/4 cup freshly squeezed lemon juice
- 1/2 tsp. salt
How to make easy homemade ricotta cheese:
Step one
Gather all of your ingredients and supplies. Pour milk and cream into sauce pan and warm over medium heat, stirring frequently, for approximately 15-20 minutes. You want to see small bubbles and steam forming, but not to reach a full boil.
Step two
Remove the stock pot from heat and stir in lemon juice with one gentle stir. Let rest for 10 minutes.
Step three
Line a fine mesh strainer with cheesecloth and place over a large bowl.
Step four
Pour milk mixture over the cheesecloth to strain the curds from the whey. Let sit for two hours. Cover loosely with a clean cotton towel.
Step five
Lift cheesecloth with the ricotta from the strainer and pour ricotta cheese into a medium glass bowl. Mix salt into the ricotta. Enjoy right away plain, on crackers, or in your favorite recipe, or move to the fridge for later use.
How to Make Easy Homemade Ricotta Cheese
Ingredients
- 4 cups whole (raw) milk
- 1/2 cup heavy (raw) cream
- 1/4 cup freshly squeezed lemon juice
- 1/2 tsp. salt
Instructions
- Gather all of your ingredients and supplies. Pour milk and cream into sauce pan and warm over medium heat, stirring frequently, for approximately 15-20 minutes. You want to see small bubbles and steam forming, but not to reach a full boil.
- Remove the stock pot from heat and stir in lemon juice with one gentle stir. Let rest for 10 minutes.
- Line a fine mesh strainer with cheesecloth and place over a large bowl.
- Pour milk mixture over the cheesecloth to strain the curds from the whey. Let sit for two hours. Cover loosely with a clean cotton towel.
- Lift cheesecloth with the ricotta from the strainer and pour ricotta cheese into a medium glass bowl. Mix salt into the ricotta. Enjoy right away plain, on crackers, or in your favorite recipe, or move to the fridge for later use.
Thanks for stopping by the homestead and living The Sensible Life!
If you make and love this recipe, share with a friend and tag me on Instagram @thesensiblelifewithsara with a picture of your creation.