How To Make Ricotta Cheese Recipe: Rich, creamy, and made with just four wholesome ingredients! It’s the easiest homemade ricotta recipe ever.

how to make ricotta

Homemade Ricotta

June is National Dairy Month. A month-long celebration of creamy dreamy dairy goodness in all its glorious forms.

Milk is one of the most versatile ingredients available and can be used in many dishes, from decadent desserts to balanced snacks. And with nine essential nutrients, including eight grams of high-quality protein in each 8-ounce glass, milk makes a nutritious and delicious treat that can be enjoyed both in recipes and on its own.

We love to make homemade ice cream, pudding pops, and all sorts of dazzling dairy treats in the summertime. Yet, there’s something else I love to make just as much and serve with fresh summer berries… My homemade Ricotta Cheese Recipe!

Most people would never attempt to make their own cheese at home.

But you… You are not most people.

You are adventurous. Daring. An appreciator of fine things. An ambassador of flavor. Plus, you know a little secret about cheese making that others don’t. Or at least you are about to.

Four Ingredient Ricotta Cheese

This Fresh Ricotta Cheese Recipe is not only the simplest cheese recipe on earth, requiring no special ingredients or equipment. I believe it to be one of the simplest recipes you’ll ever make, period.

This recipe calls for only four everyday ingredients:

  • Milk
  • Cream
  • Lemon Juice
  • Salt

With these ingredients, you can make the most amazingly decadent ricotta cheese recipe that will put the store-bought versions to shame. It’s silky, spreadable, and completely irresistible served on crackers, bread, or as a dip with veggies.

Plus you can make your ricotta cheese recipe with organic dairy products, or even reduced-fat dairy to suit your dietary needs. All milk, including fat-free or low-fat milk, packs the same nutrient-rich punch.

How To Make Ricotta Cheese

  1. Milk and Cream – To make a fresh ricotta cheese recipe at home, simply bring milk and cream to a boil in a large stockpot.

Note: This ricotta cheese recipe is ultra-rich and luxurious because of the creamy whole milk and heavy cream. You can, however, substitute 6 cups of whole milk, and skip the heavy cream. Or even use low-fat milk!

  1. Lemon Juice and Salt – Once the milk comes to a boil, remove the pot from the heat source and stir in lemon juice and salt. The acidity in the lemon juice causes the scalded milk to curdle into tiny cheese particles.

(I like my fresh ricotta cheese salty and use 2 teaspoons of sea salt, but use less if you like.) Allow the mixture to sit and curdle for 10 minutes.

  1. Strain The Cheese – After allowing the milk to curdle for several minutes, pour the mixture into a sieve lined with cheesecloth, sitting over a bowl.

The sieve (fine mesh strainer) will strain out the whey, leaving the fresh cheese curds up top.

It takes time to reach the right consistency… About an hour for really loose ricotta cheese, and two or more hours for something a little more spreadable. Yet it’s worth the wait.

See The (Printable) Recipe Card Below For How To Make Ricotta Cheese. Enjoy!

homemade ricotta

Ricotta Cheese Storage

Homemade ricotta cheese is something special. A cheese you can easily add to pasta, rice dishes, or even over a salad to offer a little creamy goodness with nutrients you need like calcium and protein.

I like to keep a container of our freshly made ricotta cheese recipe in the fridge at all times, to serve as a quick snack or a garnish that elevates any dish to the next level.

homemade ricotta cheese

Frequently Asked Questions

Is the cheese the part that drains through or the part that is on top?

The ricotta stays on top in the colander. The liquid that drains through is whey.

How long can this be stored in the refrigerator?

It will last about a week in the fridge stored in an airtight container.

Can I substitute the lemon juice for vinegar? If so, how much?

Yes, you can definitely substitute vinegar. If using white vinegar, use an equal amount.

Should I put it back on the heat if it is still runny?

Sorry, probably not. However, you can drain it overnight and that will help it to thicken!

ricotta cheese

Ricotta Cheese Recipes!

To find more amazing recipes for National Dairy Month, visit

You can also learn about all the health benefits of milk on Milk Life’s Facebook, Twitter, Pinterest, and Instagram.

Happy Milk Month!!

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How To Make Ricotta Cheese

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Fresh Ricotta Cheese Recipe: Rich, creamy, and made with just four wholesome ingredients! It’s the easiest homemade ricotta recipe ever.
Servings: 16 ounces


  • 4 cups whole milk
  • 2 cups heavy cream
  • 1/4 cup fresh lemon juice
  • 1 1/2 – 2 teaspoons sea salt


  • Pour the milk and cream into a large stock pot. Place over high heat and bring to a boil. The moment the milk comes to a boil, remove it from the burner.
  • Stir in the lemon juice and salt. (I like my fresh ricotta cheese salty and use 2 teaspoons of sea salt, but use less if you like.) Allow the mixture to sit and curdle for 10 minutes.
  • Meanwhile, place a large sieve over a large bowl. Line the sieve with 3-4 layers of cheese cloth. Pour the curdled milk into the prepared sieve and wait.
  • Allow the ricotta to drain, separating the curds and whey, for about two hours. Then scoop the thickened ricotta into an airtight container and refrigerate until ready to serve.



This ricotta cheese recipe is ultra rich and luxurious because of the creamy whole milk and heavy cream. You can however substitute 6 cups of whole milk, and skip the heavy cream. Or even use low-fat milk!


Serving: 1ounce, Calories: 141kcal, Carbohydrates: 4g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 47mg, Sodium: 546mg, Potassium: 107mg, Sugar: 3g, Vitamin A: 535IU, Vitamin C: 1.7mg, Calcium: 88mg, Iron: 0mg
Course: Condiment
Cuisine: American, Italian
Author: Sommer Collier
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Disclosure: This post is sponsored by The National Milk Life Campaign. All opinions are my own.

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