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A photo of ricotta cheese being spread over

How to make Homemade Ricotta Cheese

Try making your own ricotta cheese at home! It's quick, easy, cheap and so much fresher than most ricottas you buy in the store. 

Course Not specific
Cuisine Italian
Keyword fresh ricotta, How to make ricotta cheese, Ricotta cheese recipe
Prep Time 25 minutes
Drying out process 30 minutes
Total Time 55 minutes
Servings 1 cups worth
Calories 523 kcal
Author Nicolas



  1. Put your milk and a good pinch of salt in a pot. Heat up over the stove on high heat (keep an eye on the milk as it can boil over and make a huge mess).

  2. Just as the milk comes to a boil, turn the heat off, then add your lemon juice/vinegar. Give the milk a gentle stir, you should start to see the curds separate from the water content. Set the pot aside then leave it for about 15 minutes.

  3. Put a sieve over a large bowl, then put a layer of cheesecloth over that sieve. Strain the cheese curds, then leave the ricotta to dry out on the cheesecloth. I recommend anywhere between 30-60 minutes. The longer you leave the cheese, the dryer the consistency will be. 

  4. From there, put your ricotta cheese in a container, then store it in your fridge.

Recipe Video

Recipe Notes

  • Fresh, homemade ricotta can keep in your fridge for about a fortnight.
  • When you add the acid, stir the milk once and once only. 
  • Using cheesecloth will leave you with a much better result. 
  • I highly recommend that you that you use full cream milk (wholemilk). Any type of reduced fat milk won't leave you with a high-quality result. 
  • The longer you leave the cheese to sit in the cheesecloth, the dryer it will be. 
Nutrition Facts
How to make Homemade Ricotta Cheese
Amount Per Serving
Calories 523 Calories from Fat 193
% Daily Value*
Fat 21.4g33%
Saturated Fat 12.9g81%
Cholesterol 85mg28%
Sodium 1655mg72%
Potassium 630mg18%
Carbohydrates 51.4g17%
Fiber 0.1g0%
Sugar 47.1g52%
Protein 34.1g68%
Calcium 950mg95%
* Percent Daily Values are based on a 2000 calorie diet.