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Homemade Ricotta

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Total Time
Prep: 5 min. Cook: 20 min. + standing

By Taste Of Home Editorial Team

Recipe by Test Kitchen, Milwaukee, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Published on Jan. 01, 2018

It's true! You can make your own homemade ricotta. You won't believe how easy it is! Use it in your favorite lasagna recipe, stuff it into cannoli or simply spread it on toast with fresh fruit. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Homemade Ricotta Tips

Can you use other types of milk besides whole milk to make homemade ricotta?

Because of its higher fat content, using whole milk will give you the best results when making homemade ricotta. Although 2% milk can used as a substitute, skim milk, ultra-pasteurized and high-heat pasteurized milks should be avoided as they may not curdle properly after the vinegar is added. Besides making homemade ricotta, here are other ways to use up a gallon of milk before it goes bad!

How long will homemade ricotta last?

Homemade ricotta contains no additives, so it must be eaten with 5 days. For best results, refrigerate the ricotta in a tightly sealed container.

How can you use homemade ricotta?

Homemade ricotta is delicious and can be used in place of store-bought ricotta. Although homemade ricotta may have a different texture than some store-bought brands, have fun and experiment to see how you like to use your homemade cheese. Need ideas? Here are some ricotta recipes to try, from savory dinner recipes like cheese manicotti to sweet breakfast ones like orange ricotta pancakes!

—Josh Rink, Taste of Home Food Stylist
Test Kitchen Approved

Homemade Ricotta

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Prep Time 5 min
Cook Time 20 min
Yield about 2 cups

Ingredients

  • 2 quarts whole milk
  • 1 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 3 tablespoons white vinegar
Text Ingredients

Directions

  1. Line a large strainer with 2 layers of cheesecloth, dampened with water; place over a large bowl. In a Dutch oven, bring milk, cream and salt just to a boil over medium heat, stirring occasionally to prevent scorching. Remove from heat. Stir in vinegar; let stand until curds form, about 5 minutes.
  2. Pour into prepared strainer. Let stand until ricotta thickens to desired consistency, 30-60 minutes. Discard liquid. Store in a covered container in the refrigerator up to 5 days.

Nutrition Facts

1/4 cup: 251 calories, 19g fat (11g saturated fat), 58mg cholesterol, 261mg sodium, 13g carbohydrate (13g sugars, 0 fiber), 9g protein.

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