Homemade ricotta cheese is one of those recipes that feels almost too easy to be real. With just two main ingredients, you can make the creamiest, freshest ricotta in about 20 minutes. The texture is silky, rich, and so much better than any store-bought version, making it perfect for pasta fillings, whipped ricotta, toast, or anything that needs a beautifully smooth ricotta base.
Hi! I’ve been making homemade ricotta for a long time and this method is the one I rely on. Gentle heating and the right draining time are what keeps it smooth and creamy. Ricotta is a simple formula and most recipes are quite similar. This one just lays everything out clearly with the little tips that make it extra consistent and extra creamy.
It's probably no secret I mostly make my own ricotta for pasta! I drain it longer for ravioli and cannelloni, or keep it soft for ricotta gnocchi. That said, it’s just as good whipped or spread onto toast (check out my whipped ricotta recipe), and once you’ve made it yourself, you’ll find yourself using it far more often than anything from the grocery store.
Why you'll love this ricotta
- A simple, foolproof process with no special equipment.
- Adjustable texture, keep it soft or drain it longer until firm.
- Perfect base for ricotta pasta, gnocchi, ravioli fillings, or whipped ricotta.
- Fresher, creamier, and richer than store-bought ricotta.
Ingredients
Milk - Whole fresh milk makes the creamiest ricotta. Avoid UHT/ultra-pasteurized milk as it doesn’t curdle properly.
Acid - Fresh lemon juice or white vinegar both work. Vinegar is more neutral but use lemon if you would like a more natural ingredient and don't mind the added flavor.
Optional
Heavy cream - For a richer, thicker ricotta.
Salt - Added to the milk to lightly season the ricotta as it cooks.
Equipment needed
Large pot - A heavy-bottomed pot works best for even heating, but any medium–large pot will do.
Instant-read thermometer - Helpful for heating the milk to the right temperature, but you can absolutely make ricotta without one.
Large mixing bowl - To catch the whey under your strainer.
Cheesecloth - For lining the strainer.
Strainer/Colander – To drain the curds.
How to make ricotta
Ingredient list, full method and a video are in the recipe card below.
1. Line a colander with two layers of cheesecloth and set it over a large bowl to catch the whey.
2. Pour the milk into a large saucepan and gently heat to 185°F (85°C) over a medium low or medium heat. The milk should be steaming with small bubbles around the edges, but never boiling.
3. Drizzle in the vinegar (or lemon juice), give the milk one or two gentle stirs to distribute it, then turn off the heat.
4. Leave the milk undisturbed for 10 minutes while the curds separate from the whey. Use a slotted spoon or spider strainer to lift the curds into the lined colander. Avoid pouring the pot, as this can break up the curds.
5. Let the ricotta drain until it reaches your desired texture, shorter for soft and creamy, longer for firmer ricotta suitable for fillings.
6. Transfer the fresh ricotta cheese to a bowl or container. It’s ready to use straight away, or you can chill it to firm up slightly.
Tips for the best homemade ricotta
Don't let the milk boil. The milk should be steaming with small bubbles around the edges, never at a rolling boil or even a simmer. Higher temperatures than 185f can make the curds tough or grainy.
Scoop, don't pour the curds into your strainer. Instead of pouring everything into the strainer at once, use a slotted spoon or spider to lift the curds out. This keeps them delicate and helps you avoid disturbing the whey or splashing.
Don't agitate the milk too much after adding the acid. Once the acid goes in, stir once or twice to distribute it, then stop. Over stirring breaks up the curds and leads to a grainy texture.
Draining time depends on the use! This is how long you let the curds sit in the lined strainer/colander. Here is a guide but feel free to experiment.
- 10–15 minutes for a soft creamy texture
- 30 minutes for a classic texture
- 45–60 minutes for a firm ricotta ideal for ravioli or gnocchi
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What to use homemade ricotta for
- Lemon Ricotta Pasta
- Simple Ricotta Ravioli Filling
- Spinach and Ricotta Cannelloni
- Spinach and Ricotta Ravioli
Other ways to use ricotta
- Spread onto toast with olive oil or honey.
- Whipped until light and creamy for dips or crostini.
- Layered into lasagna or baked pasta.
- Dolloped over roasted vegetables.
- Mixed into pancakes or crepes.
- Used in desserts like cannoli filling or cheesecake.
Common questions
Whole milk gives the creamiest results. Avoid UHT or ultra-pasteurized milk, as it doesn’t curdle properly and can result in grainy ricotta. Standard pasteurized whole milk works best. The leftover whey can be used for all sorts of things.
Homemade ricotta will keep in the fridge for 3–4 days in an airtight container. It will firm up slightly as it chills, which actually makes it ideal for pasta fillings.
Ricotta can become grainy if the milk gets to a high temperature, too much acid is added, or the curds are stirred too much after the acid goes in. For the creamiest result, heat the milk gently to 185°F (85°C), drizzle in the acid, stir once or twice, then leave it undisturbed. I tested this so many times and this gave the creamiest results.
Yes. For ravioli or any filled pasta, drain the ricotta longer (around 45 minutes) so it’s firm and holds its shape. Chilling it briefly after draining also makes it easier to work with.
Turn This Ricotta into Homemade Ravioli
If you’re keen to use this ricotta for filled pasta, these three recipes will take you from start to finish. Fresh pasta dough, a simple ricotta filling, and how to shape it all into homemade ravioli.
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Recipe
Homemade Ricotta
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Equipment
- 1 large heavy bottomed pot
- Cheesecloth
- Strainer or colander
- Large bowl
- Thermometer (optional but recommended)
Ingredients
- 2 litres whole milk (about 8 cups)
- 45 ml white vinegar (or lemon juice) (3 tablespoons)
- 1 teaspoon salt Optional, but recommended for flavor
- ½ cup cream Optional, for a richer, creamier ricotta
Instructions
- Line a colander with cheesecloth (I do two layers) and set it over a large bowl to catch the whey. Set aside.
- Pour the milk (and cream, if using) into a large, heavy-bottomed pot. Add the salt and gently heat over medium-low heat until the milk reaches 185°F (85°C). It will take about 20 minutes.
- If you don't have a thermometer (I do highly recommend getting one), it should be steaming with small bubbles around the edges, it will be close to a simmer but not bubbling.
- Drizzle the vinegar (or lemon juice) evenly over the surface of the milk. Give it one or two gentle stirs only to distribute the acid, then immediately turn off the heat.
- Leave the milk undisturbed for 5–10 minutes while the curds separate from the whey.
- Use a slotted spoon or spider strainer to gently lift the curds into the lined colander. Avoid pouring the pot, as this can break up the curds and cause a mess.
- Let the ricotta drain until it reaches your desired texture. See notes below on times. Make sure the ricotta isn't resting in the whey collecting in the bowl. After a few minutes I just sit the colander in my sink.
- Transfer the ricotta to a bowl. Use straight away or refrigerate in an airtight container for up to 3–4 days. The ricotta will firm up slightly as it chills.
- See the video below!
Video
Notes
- 10–15 minutes for soft, spreadable ricotta
- 30 minutes for a classic texture
- 45–60 minutes for a firm ricotta ideal for ravioli or gnocchi
S says
Perfect
Gabi Perez says
I made this, while waiting for my bread to rise. Once baked, I put some of this delicious ricotta, sprinkled flour de del, some black pepper and a little of evoo…oh my!!!! Sooo delicious! Thanks for the recipe!
Emilie Pullar says
This sounds absolutely heavenly Gabi! Thank you so much for making 🙂