• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Amira's Pantry
  • About me
  • All Recipes
  • Meal Plans
  • Shop
  • Subscribe!
menu icon
go to homepage
  • About me
  • All Recipes
  • Meal Plans
  • Shop
  • Subscribe!
subscribe
search icon
Homepage link
  • About me
  • All Recipes
  • Meal Plans
  • Shop
  • Subscribe!
×

Home » Basics

Ricotta Cheese Recipe

Published: Jan 6, 2023 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

  • Share
  • Tweet
  • Yummly
Making fresh cheese at home is actually very easy. This is a ricotta style cheese that can be a vehicle to so many flavors. Consider doctoring it up to your liking with herbs and seasoning and use as a spread for your bread or crackers.
Jump to Recipe Print Recipe

A delicious and simple ricotta recipe is such an incredibly easy process. Learn how to make ricotta in less than 30 minutes and only 3 ingredients.

Next time, try this fire roasted tomato recipe.

Ricotta cheese on a wooden bowl with a wooden spoon, some bread and basil on the picture.

Making ricotta cheese from scratch is a taste like no other. Homemade ricotta cheese is packed with protein and lower in calories than most other cheeses, making it a healthy snack too! I can't wait for you to try this homemade cheese recipe as it is a cheese lover's dream come true and so unbelievably good!

You may know ricotta cheese as the cheese in lasagna or stuffed shells, but it is actually quite delicious as a dip or spread as well as so many uses for this wonderful crumby cheese.

Jump to:
  • ❤️ Why You'll Love It
  • 📝 Recipe Ingredients
  • 🥄 Instructions
  • 💡 Expert Tips
  • 🧺 Storage
  • 🍽️ Serve With
  • 💬 Recipe FAQs
  • 📣 Related Recipes
  • Ricotta Cheese Recipe

❤️ Why You'll Love It

  • Fresh tasting homemade cheese
  • Better than store bought!
  • Super versatile cheese
  • An incredibly easy recipe with simple ingredients.

Like most things made at home, homemade ricotta cheese is well worth the time (less than 30 minutes!). The texture and taste is far better than the tub version you get at the grocery store. Make it once and you won't ever buy it at a store again.

📝 Recipe Ingredients

Ricotta cheese recipe ingredients.

🥄 Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

Homemade ricotta cheese recipe is an easy and fun recipe to make with the kids.
  1. Pour the milk in a heavy bottomed non reactive sauce pan or large pot and heat on medium until a thermometer reads 185°F or the milk is almost boiling.
  2. Turn the heat down to low and stir in vinegar. Keep it on low for a couple of minutes more then turn heat off.
  3. Let it rest for 15 minutes, you will notice the curdles start to form and the milk separates.
  1. Line a strainer with cheesecloth and put it over a bowl. Pour the curd mixture in the cheesecloth-lined colander and let it drain for a couple of hours or overnight in the fridge. You should have an almost clear yellowish whey in the bowl and be left with the cheese in the cheesecloth.

💡 Expert Tips

  • Do not use ultra pasteurized milk as it will not produce enough curdles. If ultra pasteurized is your only option you might want to add a drop of rennet to help.
  • Keep stirring the milk while heating it up so it will not burn.
  • I do not recommend using apple cider vinegar as it will produce a strong taste.
  • If your milk did not curdle as much or if the whey still looked pretty much like milk, pour everything back into your saucepan. Reheat the milk again and stir in another tablespoon of white vinegar into the mixture it should curdle just fine.
  • Some people add heavy cream to the milk in equal amounts, but I haven't had luck with that.
  • I leave my ricotta to drain for at least one hour as I like it crumbly and dry. If this is not your desired texture and you want more creamy consistency then add some of the whey back into the cheese. This will give you a perfect creamy ricotta. You can also leave it to drain for only 30 minutes to keep some of the whey in.
  • You can use the cheese in its crumbled form without having to leave it in the fridge to firm up.
  • Do not throw away the whey, use it to make bread or for any smoothie recipe that calls for water or milk.
  • This is a great recipe to use up milk on sale or milk that is a tad past the date but still fresh.
  • If you do not have cheesecloth you can use a coffee filter or a clean cotton tea towel.

🧺 Storage

Use the homemade ricotta cheese right away or wrap the cheese in an airtight container and store in your refrigerator for up to a week. It is also freezer friendly.

🍽️ Serve With

This recipe makes about ⅔ cup of ricotta cheese. Here are some suggestions to flavor and use your homemade cheese:

  • Use Za'aatar, olive oil and sprinkle some pine nuts on top.
  • Use Italian seasoning and olive oil.
  • Add black pepper; it works great for this.
  • Flavor with herbs, garlic and fresh chives for herbed ricotta.
  • Do not add salt and add a drizzle of honey and some fresh fruit for a sweet dessert.
  • Top with fresh berries and a drizzle of balsamic vinegar.
  • Use the homemade ricotta in your lasagna, stuffed shells or ricotta gnocchi.

💬 Recipe FAQs

How long is homemade ricotta cheese good for?

Ricotta cheese is usually good for up to a week. Be sure to take it out of the cheesecloth and keep it in an airtight container. Store in your refrigerator.

What can I do with the the leftover whey?

The whey is actually very nutritious as it's filled with protein and probiotics. Make bread with it, use it in a smoothie recipe, cook pasta in it. Pretty much any recipe that calls for water, you can use the leftover whey for.

What else can I do with ricotta?

There's so much than just using it in your lasagna and stuffed shells! It makes an excellent dip or spread just by adding salt, pepper and a drizzle of olive oil. Serve it on bread or crackers. Eat it for breakfast with fresh chives. Make ricotta pancakes, cheesecake or add fresh berries.

What vinegar is used for making ricotta cheese?

I have seen white vinegar or apple cider vinegar used to make cheese. However, it's been my experience that the best vinegar to make the best tasting homemade ricotta cheese is white vinegar. Apple cider vinegar gives the cheese a very strong taste. You can experiment and see which you prefer.

Slices of bread topped with ricotta cheese and tomatoes.
Fresh ricotta cheese recipe makes a tasty snack with tomatoes and fresh summer berries too.

📣 Related Recipes

  • Homemade lightened up Alfredo sauce without cream or cream cheese is an easy and simple sauce for pasta or pizza.
  • Here is how to prepare Chantilly cream for all sorts of desserts or just because.
  • This Marshmallow buttercream frosting is easy, rich, not overly sweet and soft. Perfect for piping onto your favorite cakes, cupcakes, brownies, and more!
  • Lemon curd is very easy to make at home, let's make it even easier with this microwave recipe.
  • These fire roasted diced tomatoes taste amazing when served as appetizers or side dishes. They're also great for making sauces and dips.
  • Bring the flavor of your favorite chips to your kitchen with this recipe for homemade Doritos. Snack time just got better!

I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

A wooden bowl with ricotta cheese.

Ricotta Cheese Recipe

Making fresh cheese at home is actually very easy. This is a ricotta style cheese that can be a vehicle to so many flavors. Consider doctoring it up to your liking with herbs and seasoning and use as a spread for your bread or crackers.
4.67 from 3 votes
Print Pin Rate
Prevent your screen from going dark
Course: Appetizer, topping
Cuisine: Italian / American
Diet: Halal
Cook Time: 9 minutes
Rest time: 15 minutes
Calories: 586kcal
Author: Amira

Equipment

  • Bowl
  • Cheesecloth or clean cotton tea towel or coffee filter.
  • Heavy bottom pan

Ingredients

  • 1 quart whole milk 4 cups
  • 3 Tablespoons white vinegar

For seasoning:

  • 2 teaspoon salt or to taste

Instructions

  • Pour the milk in a heavy bottomed non-reactive sauce pan and heat on medium until a thermometer reads 185°F or the milk is almost boiling.
  • Turn heat down to low and stir in vinegar. Keep it on low for a couple of minutes more then turn heat off.
  • Let it rest for 15 minute, you will notice the curdles start to form and the milk separates.
  • Line a strainer with cheesecloth and put it over a bowl.
  • Pour the curd mixture and let it drain for a couple of hour or overnight in the fridge.
  • You should have an almost clear yellowish whey in the bowl and be left with the cheese in the cheesecloth.
  • Squeeze the cheesecloth and press the cheese to form a ball then place in a container in the fridge and let it set for 2-3 hours to firm up.
  • Salt the cheese and flavor it with whatever flavors you like. See the suggestions below in the notes.

Notes

  • Do not use ultra pasteurized milk as it will not produce enough curdles.
  • If ultra pasteurized is your only option you might want to add a drop of rennet to help.
  • Keep stirring the milk while heating it up so it will not burn.
  • I do not recommend using apple cider vinegar as it will produce a strong taste.
  • If your milk did not curdle as much or if the whey still looked pretty much like milk, pour everything back into your saucepan. Reheat the milk again and stir in another tablespoon of white vinegar into the mixture and it should curdle just fine.
  • Some people add cream to the milk in equal amounts but I haven't had luck with that.
  • I leave my ricotta to drain for at least one hour as I like it crumbly and dry. If this is not your desired texture and you want more creamy consistency then add some of the whey back into the cheese. This will give you a perfect creamy ricotta.
  • You can use the cheese in its crumbled form without having to leave it in the fridge to firm up. 
  • Do not throw away the whey, use it to make bread.
  • This is a great recipe to use up milk on sale or milk that is a tad past the date but still fresh.
  • If you do not have cheesecloth you can use a coffee filter or a clean cotton tea towel. 
To Store:
  • Homemade cheese can stay in the fridge for up to a week and it is also freezer friendly. 
To Serve: Here are some suggestion to flavor and use your homemade cheese.
  • Use Za'aatar and olive oil.
  • Use Italian seasoning and olive oil.
  • Add black pepper; it works great for this.
  • Flavor with herbs, garlic and fresh chives.
  • Do not add salt and add honey and some fresh fruit for a sweet dessert.
  • Top with fresh berries and a drizzle of balsamic vinegar.
  • Use the homemade ricotta in your lasagna or stuffed shells.
Please check the nutrition disclaimer policy.

Nutrition

Calories: 586kcal | Carbohydrates: 45g | Protein: 30g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 5059mg | Potassium: 1251mg | Sugar: 48g | Vitamin A: 1533IU | Calcium: 1075mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry!

Sign up and learn more about Mediterranean flavors

First published Jan 4, 2013. Last updated January 6, 2023 with important tips, clear step by step instructions and readability.

« Homemade Doritos
Weekly Meal Plan (2) »
  • Share
  • Tweet
  • Yummly

About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Koleta

    January 28, 2023 at 3:33 am

    This is what we always called cottage cheese. It is yummy and my fave is to sprinkle thyme or rosemary or herb de Provence in.

    Reply
  2. Joyce Holwerda

    April 09, 2022 at 5:38 am

    Worked great. This was the least fussy of recipes I looked at. I followed it without changing and the result was very good. I plan to use it for lasagna. Next time I will not let it drain as much as it is somewhat firm. Now I will waste less milk,

    Reply
  3. Gina

    March 30, 2020 at 11:48 am

    Wow, gebna beda has been on my mind lately. But with the coronavirus quarantines we have only been venturing out to the main grocery store, instead of making different trips to small specialty stores like the Arabic foods store. This indeed looks very easy and I'm highly encouraged to try it now. Do you think this comes out similar to gebna areesh if you are familiar with that?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Amira Photo

Hey Y'all, I'm Amira.
I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
More About Me…

Low Carb Chicken Recipes

Low Carb Chicken Recipes

Popular Now

  • Cinnamon Bread Pudding Recipe
  • Cornish Game Hen Recipe Slow Cooker
  • Lebanese Pita Bread
  • No Wine! Easy Shrimp Scampi Recipe

Footer

^ back to top

About

  • About Me
  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for our latest recipes

Contact

  • Contact Us

Copyright © 2023 - Amira's Pantry

As an Amazon Associate I earn from qualifying purchases.