Homemade Ricotta Cheese Recipe – Easy Fresh Cheese with Milk & Lemon
This Homemade Ricotta Cheese Recipe is a simple, satisfying way to make fresh cheese right in your kitchen. With just milk, lemon juice (or vinegar), and salt, you can create a creamy, fluffy ricotta that’s perfect for lasagna, toast, pasta, or desserts. No special equipment needed—just a saucepan and cheesecloth. The result is a rich, mild cheese that tastes far better than store-bought. Whether you're cooking Italian classics or experimenting with savory spreads, this easy recipe is a must-try for home cooks.
Equipment
- Non-reactive pot (stainless steel or enamel)
- Thermometer
- Cheesecloth or fine mesh strainer
- Colander
- Ladle
- Mixing bowl
Ingredients
- 1 quart (4 cups) whole milk
- ¼ cup heavy cream (optional, for richness)
- 3 tbsp lemon juice or white vinegar
- ¼ tsp salt (optional)
- Optional add-ins: chopped herbs, honey, cinnamon, orange zest
Instructions
- Heat the Milk In a non-reactive pot, combine milk and cream. Heat gently to 185°F (85°C), stirring occasionally.
- Add Acid Remove from heat. Stir in lemon juice or vinegar slowly. Curds will begin to form.
- Rest Let the mixture sit undisturbed for 10–15 minutes to allow full curd formation.
- Drain Line a colander with cheesecloth. Use a ladle to gently transfer curds. Let drain:10–15 minutes for creamy ricotta30–45 minutes for firmer ricotta
- Season and Store Sprinkle with salt if desired. Transfer to a container and refrigerate. Use within 5 days.
Notes
- Avoid ultra-pasteurized milk—it may not curdle properly
- Use a thermometer to prevent overheating
- Customize with herbs for savory dishes or honey and zest for sweet applications
- Not freezer-friendly—texture changes
- Vegan alternatives: almond or tofu-based ricotta with lemon juice and nutritional yeast
- Delicious in lasagna, cannoli, pancakes, toast, dips, and more