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How to Make Ricotta Cheese

Learn how to make ricotta cheese at home. It's quick and easy: all you need is milk, lemon juice, vinegar, and salt.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
2 hrs
Total Time
30 mins
Servings: 32 servings (2 tbsp each)
Calories: 73 kcal
Cuisine: American

Ingredients

  • 1/3 cup lemon juice (from 2-3 lemons)
  • 1/4 cup white vinegar plus more as needed
  • 1 gallon pasteurized whole milk (not ultrapasteurized or UHT)
  • 2 teaspoons salt

Instructions

    Cup of Yum
  1. Line a colander with a triple layer of cheesecloth and set in sink. In a liquid measuring cup, combine lemon juice and vinegar.
  2. In a Dutch oven or large saucepan over medium-high heat, heat milk and salt to 185 degrees. Stir frequently with a rubber spatula to prevent scorching.
  3. Remove pot from heat and gently stir in lemon juice and vinegar until the mixture curdles, about 15 seconds. 
  4. Let rest, without stirring, until the mixture fully separates into solid curds and translucent whey, 5 to 10 minutes.
  5. If curds do not fully separate the whey looks milky, stir in 1 tablespoon of vinegar and let sit 2 to 3 minutes longer. Repeat this process until curds separate.
  6. Gently pour prepared mixture into prepared colander. Let rest, without moving, until whey has drained from edges of cheese but center is still very moist, about 8 minutes. 
  7. Gently transfer cheese to large bowl, keeping as much whey in center of cheese as possible. Stir well to break up large curds and incorporate whey. 
  8. Refrigerate until cold, about 2 hours, or up to 5 days. Stir ricotta before using.

Notes

  • Milk: Use pasteurized (not ultra-pasteurized / UHT) whole milk.
  • Lemon juice: Use regular lemons (not Meyer lemons; they don't have enough acid to curdle the milk).
  • Yield: This recipe makes 2 pounds (4 cups) of ricotta cheese, or 32 (1-ounce) servings (2 tablespoons each).
  • Storage: Store ricotta covered in the refrigerator for up to 5 days.
  • Leftover whey: Add it to smoothies for a protein boost or use it in place of water when making bread and pizza dough (it feeds the yeast).
  • Simple spread: Drizzle some fresh ricotta cheese with honey, then sprinkle with toasted chopped hazelnuts. Serve with toasted baguette slices.

Nutrition Information

Serving 2tbsp (1 oz) Calories 73kcal (4%) Carbohydrates 6g (2%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 12mg (4%) Sodium 196mg (8%) Potassium 159mg (5%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 192IU (4%) Vitamin C 1mg (1%) Calcium 134mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 32servings (2 tbsp each)

Amount Per Serving

Calories 73

% Daily Value*

Serving 2tbsp (1 oz)
Calories 73kcal 4%
Carbohydrates 6g 2%
Protein 4g 8%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 12mg 4%
Sodium 196mg 8%
Potassium 159mg 3%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 192IU 4%
Vitamin C 1mg 1%
Calcium 134mg 13%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.