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homemade ricotta cheese

Homemade Ricotta Cheese

Once you make homemade ricotta cheese, you will NEVER go back to store bought again. It's so smooth and creamy and you won't believe how easy it is to make!
Print Recipe
CourseAppetizer, Spreads
KeywordGluten Free, homemade, ricotta cheese
Prep Time10 minutes
Cook Time25 minutes
Servings3 cups


  • cheesecloth
  • sieve


  • 6 cups (1.44l) whole milk
  • 2 cups (480ml) heavy cream
  • 1 tsp kosher salt
  • 4 tbsp (¼ cup or 60ml) fresh lemon juice OR white vinegar


  • Heat the whole milk, heavy cream, and salt over medium heat in a Dutch oven, clipping a thermometer on the edge of the pan if desired. Heat until just before it begins to boil, stirring occasionally. Tiny bubbles will form around the edge and, if using a thermometer, it will register 190° F.
  • Turn off the heat and add the lemon juice or vinegar and stir to combine. Let the mixture sit for 5-10 minutes to allow the curds to form.
  • Line a large sieve with two layers of cheesecloth and place it over a large bowl. Pour the curds and whey through the sieve, where the curds will stay in the cheesecloth and the whey will drain into the bowl.
  • For a thinner, looser ricotta cheese, drain for only a few hours and then refrigerate. For a thick cream cheese (my preference) fold the flaps of the cheesecloth over the curds and place the whole thing in the refrigerator overnight. When you un-mold the cheese the next day, it will be very thick and cream cheese-like in texture.
  • Store in the refrigerator in an airtight container for up to 4 days. Use in any recipes calling for ricotta cheese.


Recipe can be doubled or halved.  Adjust your saucepan size to account for the difference.