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    You are in: Home / Recipes / Homemade Ricotta Recipe
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    Homemade Ricotta

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Kay00427's Note:

    This is the easiest cheese recipe ever!! I found the recipe in Gourmet Magazine. I use 1% milk, but you can use any kind, whole, 2% or even skim milk. This produces about 2 cups of dry curd ricotta; you can make it creamier, by draining it for a shorter time, or by stirring some of the drained liquid back into the cheese. If you use lemon juice it makes a good ricotta for desserts, and the one using vinegar is excellent for main dishes. Either can be used interchangeably, it's all about preference. The lemon is very pronounced.

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    Units: US | Metric


    1. 1
      Line sieve with cheesecloth and place in a large bowl. Set aside.
    2. 2
      Bring milk, cream and salt to a boil over medium heat stirring often to prevent scorching.
    3. 3
      When mixture boils, add lemon juice/vinegar and reduce heat to low. Stir constantly for 2 minutes until mixture curdles. When curdled, remove from heat and pour into prepared sieve .Allow to drain for 45 to 60 minutes. For creamier texture drain for 45 minutes, or add desired amount of drained liquid and stir. Will keep refrigerated for 2 days. Yields 2 cups.

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    Nutritional Facts for Homemade Ricotta

    Serving Size: 1 (210 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 148.1
    Calories from Fat 83
    Total Fat 9.3 g
    Saturated Fat 5.8 g
    Cholesterol 34.5 mg
    Sodium 281.4 mg
    Total Carbohydrate 10.2 g
    Dietary Fiber 0.0 g
    Sugars 8.6 g
    Protein 6.5 g

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