Homemade Ricotta

I’m ¼ Italian—but 100% in love with ricotta. It has to be in my genes, right? Homemade ricotta is one of those recipes that feels a little special yet is surprisingly simple to make. I’ve been using Ina Garten’s version for years, and while it’s not my original recipe, it’s too good not to share. Once you see how easy it is (and taste the difference), it’s hard to go back to store-bought. I’ve used it in everything from toast and pasta to desserts, and it’s truly become a staple—one of those “must-add” recipes for your kitchen repertoire to take a dish to that next level!

What Is Ricotta?

Ricotta is a soft, fresh cheese known for its light, creamy texture and mild flavor. Traditional ricotta is made from whey, but this at-home version uses milk and cream to create a similar texture with a rich, slightly sweet taste.

Ingredients (with Details)

• 4 cups whole milk – The base of the ricotta. Whole milk provides richness and helps create that soft, creamy texture.
• 2 cups heavy cream – Adds extra creaminess and gives the ricotta a more luxurious, smooth consistency.
• ¼ teaspoon kosher salt – Enhances flavor and balances the natural sweetness of the milk.
• 3 tablespoons white vinegar (or lemon juice) – The acid that helps separate the curds from the whey, forming the ricotta. Both options work well, with lemon juice adding a slightly brighter flavor.

How to Make Homemade Ricotta

1. Heat the Milk & Cream: In a medium saucepan, combine the milk, heavy cream, and salt. Bring the mixture to a full boil over medium heat, stirring occasionally.
2. Add the Acid: Remove from heat and stir in the vinegar, then let it sit for about 1 minute until it curdles. You’ll see it separate into thick curds and a thinner, milky liquid (the whey).
3. Strain the Ricotta: Line a fine mesh colander with cheesecloth and place it over a bowl. Gently pour the mixture into the colander and allow it to drain.
4. Let It Set: Let the ricotta drain for 20–25 minutes, depending on your desired consistency (less time for creamier, more time for thicker ricotta).
5. Serve or Store: Transfer to a container and use immediately or refrigerate. Stays fresh for 4-5 days in the refrigerator.

How to Use Homemade Ricotta

This ricotta is incredibly versatile and can be used in both sweet and savory ways:

• Spread on toast with fruit or even with sliced tomatoes and basil!
• Dolloped onto pasta or grain bowls
• Used in lasagna or baked dishes
• Added to pancakes or baked goods
• Paired with roasted vegetables
• The possibilities are endless for sweet and savory combinations!

Tips for the Best Ricotta

• Boil the milk but over medium heat. The key is to do this slow and steady not full blast on high heat!
• Let it sit undisturbed – This helps proper curd formation
• Control the texture – Drain less for creamy, more for thicker ricotta
• Use fresh ingredients – It makes a noticeable difference

Nutrition Notes

Ricotta provides protein and calcium, making it a satisfying addition to meals and snacks. Pairing it with fiber-rich foods like fruits, vegetables, or whole grains can help create a more balanced dish. Opting here for whole milk vs skim milk it is a source of saturated fat and something to be considered when considering your saturated fat intake for the full day. The science behind dairy, saturated fat and heart health is more nuanced because of the other nutrients that dairy provides than just isolating and omitting it because of the saturated fat. More research is needed, but always important to discuss with your registered dietitian nutritionist for further individualized guidance.

Final Thoughts

Homemade ricotta is one of those simple recipes that can elevate so many dishes. Once you start making it, you’ll find endless ways to use it—and it just might become a staple in your kitchen, too. My ¼ Italian, 100% in love with ricotta sure hopes you feel the same way I do!

Recipes to Use with Ricotta

• Nectarine Crostini with Whipped Ricotta
• Easy Whipped Ricotta
• Red Wine Poached Pears
• Skillet Lasagna

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