How To Make Ricotta Cheese
by Sommer Collier — last updated on Jan 21, 2026 
Learn how to make ricotta cheese easily at home with just four wholesome ingredients! This easy homemade ricotta cheese is rich, creamy, and wonderful to have on hand for countless recipes, or to enjoy as a delicious spread for snacking.
Sommer’s Recipe Notes
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’re about to!
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! It’s silky, spreadable, and also completely irresistible served on crackers, bread, or as a dip with veggies.
Why You’ll Love this Homemade Ricotta Cheese Recipe
- Surprisingly simple – Just 4 basic ingredients and a step-by-step guide, and no fancy equipment required!
- Next-level flavor – Creamy, silky, and fresher than anything you’ll find at the store.
- Super versatile – You can use this ricotta cheese as a dip, spread, swirled into desserts, tucked into pasta – the possibilities are truly endless! Get creative!
With only 4 simple ingredients and our step-by-step-guide, you can make the most amazingly decadent ricotta cheese recipe that will put the store-bought versions to shame.
Ingredients and Tips
- Heavy cream – For the creamiest, richest and most flavorful cheese.
- Milk – I prefer whole milk to really amp up that creamy factor!
- Lemon juice – Fresh squeezed is always best.
- Salt – Sea salt adds just the right amount of savory and balances the naturally tangy taste of the ricotta.
Recipe Variations
- Skip the cream – You can substitute 6 cups of whole milk and skip the heavy cream, or even use low-fat milk for a lighter spin!
- Vinegar – You can use equal parts white vinegar instead of lemon juice if needed.
How To Make Ricotta Cheese From Scratch
Tips for success – 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 SO worth the wait!
Find the full Homemade Ricotta Cheese recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing leftovers – Ricotta will last about a week in the fridge stored in an airtight container.
Serving Suggestions
Homemade ricotta cheese is something special. A cheese you can easily add to savory dishes like our lemon ricotta pasta, stuffed shells, vegetable lasagna, calzones, or even over a salad to offer a little creamy goodness with nutrients you need like calcium and protein.
OR, if you’re looking to sweeten things up, why not make a lemon ricotta crepe cake or some whipped ricotta for dipping your favorite fruits and cookies!
I also 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! Serve with crackers, chips, or fresh chopped veggies or fruit – plus fruit spreads, a drizzle of honey or olive oil, or fresh herbs for an extra pop of flavor.
Frequently Asked Questions
The ricotta – the curds – stays on top in the colander. The liquid that drains through is whey.
Sorry, probably not. However, you can drain it in the sieve overnight in the fridge, and that will help it to thicken!
There are all kinds of uses for leftover whey! It makes a great replacement for regular milk in most baking recipes, as it gives baked good a similar texture as acidic buttermilk. You can also use it to replace water or broth in rich soup recipes, or even as a marinade for meat.
To find more amazing dairy recipes, visit MilkLife.com. You can also learn about all the health benefits of milk on Milk Life’s Facebook, Twitter, Pinterest, and Instagram.
Homemade Ricotta Cheese
Video
Ingredients
- 4 cups whole milk
- 2 cups heavy cream
- 1/4 cup fresh lemon juice
- 1 1/2 – 2 teaspoons sea salt
Instructions
- 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.
Notes
Nutrition
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Disclosure: This post is sponsored by The National Milk Life Campaign. All opinions are my own.
Some 60 years ago I used to make my own Ricotta cheese,used Milk and powder called Calcium Lacktate which I bought from the chemist,.
I love ricotta cheese but I never knew how to make it! So easy and delicious!
This is easier to make than you think! So rich and creamy!
Love this method- turns out perfect!
Wow! This is great! I made this for my lasagna, and it was so good and creamy!
Thank you for the super easy recipe! It turned out great and was so easy to make!
I never knew it was so easy to make ricotta! This recipe worked perfectly and I’m going to make a cheesecake with it today!
This was excellent and so easy! I will never buy that grainy stuff from the store again. The only thing I did slightly differently was to let to strain overnight for thicker cheese.
Making it first time, tastes good but still somewhat runny…can I put it back on the stove after 2 1/2 hours to reheat and do again? Thank you!
Hi Stephanie,
Sorry, probably not. However, you can drain it overnight and that will probably help!
I just made it and the cheese was rich and delicious. Very easy to make!! Great recipe, will definitely make again.
Hi Yvette,
I’m so very glad you liked it! :)
In case anyone is interested, this absolutely worked with lactose free whole milk as well.
I was able to surprise my lactose-intolerant dad with a lasagna for Father’s day, and no one was the wiser! (Kraft mozzarella has 0g of lactose in it.)
This looks great. I have a stupid question… Will the Ricotta be the stuff that drains thru or the stuff that is on top?
Hi Karen!
The ricotta stays on top in the colander. :)
Oh MAMA, this is the BEST RICOTTA recipe ever. Wasn’t sure I’d heated milk/cream mixture enough but sieved it, and put it in the fridge overnight. This morning? Voila! Beautifully thick ricotta for breakfast.
Added an egg, some Swerve, mixed and added blackberries and strawberries. The perfect Keto breakfast.