How to Make Homemade Ricotta Cheese

Making fresh creamy homemade ricotta cheese is kind of magical. Once you learn how to make it yourself, you will never buy it from the store again! 

Homemade ricotta cheese is easy to make and made using only four ingredients. Not to mention this creamy smooth ricotta cheese is so versatile. It is delicious as an appetizer spread onto bread, pasta, pizza, and ricotta is an ingredient in some desserts. 

The first time I watched Ina Garten make ricotta cheese on The Food Network, I knew I had to try it. It fascinated me that I could make my own cheese. I got her recipe, made fresh homemade ricotta cheese, and haven’t bought any from the store since.

Why You’ll Love This Ina Garten Ricotta

• Texture: You can control the texture with the amount of time you allow the cheese to drain.
• Flavor: Because you make this cheese fresh the flavor is so much better than what you buy from the store. Seriously, 100 times more flavor.
• Control of Ingredients: You control what goes into your cheese. It will not have artificial ingredients and preservatives.
• Make-Ahead: Ricotta cheese can last up to a week so, you can make it ahead to enjoy and use throughout a week.
• Easy to Make: There are minimal pantry ingredients and the recipe requires only about 20-minutes of hands-on time.

What is Ricotta Cheese?

The Italian word ricotta comes from the Latin word “recooked.” This cheese originates in Italy, where the cheesemakers separated thick parts called curds and milky parts called whey to make other cheeses. This cheese is known as a “whey cheese.” To make it, you separate milk into two properties, curds and whey. 

The curds are separated and pressed to form cheese. At the same time, the remaining whey (liquid) is left behind. Most cheeses are made from curds, but ricotta is made from the leftover curds found in the whey.

Ricotta cheese is a mild white soft curd cheese that complements bold flavors like marinara sauce.  

What’s the Difference Between Ricotta and Cottage Cheese?

It’s important to know that while ricotta cheese and cottage cheese may look similar, they are very different. 

Both are known as fresh unripened cheeses made from curds. However, ricotta comes from whey, and cottage cheese is made of curds. 

Texture-wise, ricotta has a fine creamy curd, whereas cottage cheese is lumpier with a much larger curd. Besides its unusual texture, cottage cheese has a weird smell, but it has a very mild flavor with a slightly salty taste. In contrast, ricotta has a mild, somewhat nutty flavor. Both work well in both sweet and savory dishes.

I’m not a fan of cottage cheese, and neither is David. I think it’s the texture we do not like. But we adore this ricotta cheese. Go figure!

Ingredients Needed:

There are only 4 ingredients needed to make ricotta cheese, milk, cream, acid, and salt.

• Whole Milk: Whole milk works the best. When making ricotta, don’t skimp and try to cut calories. Skim or low-fat milk doesn’t have enough fat to make enough curds. Use pasteurized milk, but do not use ultra-pasteurized milk because it will not curdle as well.
• Heavy Cream: Heavy cream works best because it gives the curds a great texture and divine creaminess. Don’t use half and half; it won’t make very good cheese because it doesn’t have enough fat content.
• Acid: Citric acid is typically used to curdle the milk, separating the curds from the whey. Citric acid is not a typical pantry item, so that you can use lemon juice or white wine vinegar. I have used both, and neither influences the taste of the ricotta cheese. You cannot tell it’s in there at all.
• Kosher Salt: Besides enhancing the taste of the cheese, salt can stop bacteria from growing, control moisture, and improve the overall texture of ricotta cheese.

Tools and Equipment To Make Ricotta Cheese

• Non-reactive Saucepan: stainless steel or enamel are fine.
• Rubber Spatula: To help scrape down the sides of the pot and keep the milk from scorching on the bottom of the saucepan.
• Cheesecloth: Cheesecloth is necessary because it keeps the cheese curds from going through the sieve. Use two layers of cheesecloth to pour the ricotta cheese through.
• Fine mesh sieve, strainer, and colander: This will cradle the ricotta inside the cheesecloth while allowing the whey to escape.
• Instant-Read Thermometer: You can use an instant-read thermometer such as a Thermapen by Thermoworks to check on the progress of the milk mixture. The milk will separate into curds and whey between 170 degrees F to 190 degrees F.

How To Make Homemade Ricotta Cheese

1. First, dampen two layers of cheesecloth about (10-inches long) with water and line a large sieve or strainer.
2. Pour the milk and cream into a medium non-reactive stainless steel or enamel saucepan over medium heat. Stir in the salt and bring the milk mixture to a full boil, stirring occasionally with a rubber spatula.
3. Turn off the heat. Stir in the white vinegar. Let the milk mixture stand in the pot for about 10 minutes. You will see the milk start curling and separating right before your eyes. Be patient. The magic has just begun.
4. After 10 minutes, carefully pour the milk mixture into the cheesecloth and allow it to drain over a large deep bowl at room temperature for 20 to 25 minutes. (Place the sieve over a bowl in the sink so it will not spatter all over the kitchen.)
5. Use the ricotta cheese right away or transfer your ricotta to a covered container and refrigerate for up to a week.

COOKING TIPS:
The longer you let the mixture drain, the thicker the ricotta. I usually allow it to drain in the refrigerator overnight or make it early in the morning if I plan to use it for supper. 
If the ricotta needs to be used as a spread, remove it from the refrigerator at least 20 minutes before use.

Recipes that Use Ricotta Cheese

• Air Fryer Broccoli With Ricotta And Pasta {A Meatless Monday Recipe
• Crustless Asparagus Ricotta Quiche
• Grilled Peaches With Cinnamon Ricotta Crème
• Broccoli-Cauliflower Galette With Leeks and Ricotta Cheese
• Ricotta Cheese Stuffed Shells {A Meatless Monday Recipe
• No-Noodle Vegetable Lasagna
• Mushroom Flatbread Pizzas
• Butternut Squash and Beet Tart
• Skillet Spinach Pie
• The Best Cheesecake Ever
• Lasagna-Stuffed Spaghetti Squash
• Spinach Lasagna Rolls
• Baked Pasta with Meatballs and Spinach
• Italian Meatloaf
• Cheesy Rice Stuffed Pork Chops
• Mushroom and Sun-Dried Tomato Ravioli With Lemon Butter Sauce 
• Eggplant Rollatini

Within 30 minutes, you can have excellent creamy, delicious homemade ricotta cheese to use in any way your heart desires.

I hope you try this recipe; if you do, comment and rate this recipe below!