Making Ricotta Cheese

How to Make Ricotta Cheese With Just 3 Ingredients?

Ricotta cheese is a type of cheese that is traditionally made from the whey leftover from the production of other types of cheese. It is a soft, creamy cheese with a mild, slightly sweet flavor and a slightly grainy texture. Ricotta cheese is often used in Italian cooking, particularly in dishes such as lasagna, cannoli, and ravioli. It can also be used as a spread or topping on crackers, bread, or toast, or as a filling for stuffed vegetables or baked goods. Ricotta cheese is a good source of vitamins and minerals.

Ricotta cheese is also high in protein, which is important for maintaining and repairing tissues in the body, as well as building and repairing muscles. It is a good source of calcium, which is necessary for strong bones and teeth, as well as proper muscle function. Just a few of the essential vitamins and minerals found in ricotta cheese are vitamin A, vitamin D, and phosphorus.

Fresh Ricotta Cheese Recipe Using Whole Milk

Additionally, ricotta cheese is a good source of probiotics, which are beneficial bacteria that live in the digestive tract and help you maintain a healthy balance of microorganisms. Probiotics have been shown to have a number of health benefits, including aiding in digestion and helping boost your immune system.

Overall, ricotta cheese can be a healthy addition to a balanced diet, as long as it is consumed in moderation and as part of a varied diet. It is important to remember that all cheese is high in fat and calories, so it is important to watch portion sizes and choose low-fat or reduced-fat varieties when possible.

Benefits of making ricotta cheese at home

There are several benefits to making your own ricotta cheese at home. For one, it can be a fun and rewarding kitchen project, allowing you to get hands-on with your food and learn more about the process of cheese making.

How to Make Ricotta Cheese

By knowing how to make ricotta cheese and making your own, you also have complete control over the ingredients that go into it, allowing you to choose the type of milk and cream you use and any additional flavorings or spices you want to include. Furthermore, making your own ricotta can be more cost-effective than buying it at the store, especially if you use ingredients that you already have on hand or that are on sale.

Homemade ricotta cheese is typically made with just a few simple ingredients, making it likely to be lower in additives and preservatives than store-bought varieties. Finally, many people find that homemade ricotta cheese has a fresher, more flavorful taste than store-bought varieties.

Generally speaking, making your own ricotta can be a fun and rewarding way to add a new skill to your kitchen repertoire. Also, enjoy fresher and more flavorful cheese made with ingredients you trust. Ready to make your own ricotta cheese? Take a look at this simple recipe that only uses three ingredients!

How to Make Ricotta Cheese

Ricotta Cheese Recipe


  • 1 quart (32 ounces) whole milk and 1 cup heavy cream
  • 1/2 teaspoon salt
  • 3 tablespoons white vinegar

In terms of equipment, you will need a variety of instruments and tools, such as a large saucepan, thermometer, cheesecloth, colander, and an appropriately sized mixing bowl.

Step-by-Step Guide

  1. Pour the milk and cream into a large saucepan and place over medium heat. Add the salt and stir to combine.
  2. Heat the milk mixture until it reaches a temperature of 190°F, using a thermometer to check the temperature. This should take about 15-20 minutes.
  3. Once the milk mixture has reached 190°F, remove the saucepan from the heat and stir in the vinegar. The vinegar will cause the milk to curdle and form clumps.
  4. Allow the mixture to sit for 5-10 minutes until the curds fully separate from the whey.
  5. Set up a colander lined with cheesecloth over a mixing bowl while the mixture is sitting.
  6. Pour the curdled milk mixture into the cheesecloth-lined colander. Allow the whey to drain into the mixing bowl for about 15-20 minutes.
  7. Once the whey has finished draining, gather the corners of the cheesecloth. Gently squeeze the ricotta cheese to remove any remaining whey.
  8. Transfer the homemade ricotta cheese to a storage container and refrigerate until ready to use. It will last for up to 5 days in the refrigerator.


  1. You can adjust the consistency of your homemade ricotta cheese by changing the way you allow it to drain off. For a softer and creamier consistency, drain for a shorter amount of time. For a firmer and drier consistency, drain for a longer amount of time.
  2. You can also experiment with using different types of milk and cream to create variations in flavor and texture. For example, all whole milk will give you a milder flavor. However, all heavy cream will give you a richer one. It is more indulgent cheese.
  3. If you prefer a smoother and creamier consistency, blend the finished ricotta in a food processor or blender until smooth.
  4. Add herbs, spices, or other flavorings to your homemade ricotta cheese for depth and complexity. Some options might include chopped fresh herbs, minced garlic, and grated Parmesan cheese. You can sprinkle dried spices like basil, oregano, or red pepper flakes.

Now, you can enjoy it! While you prepare this, remember that this food has a long and storied past.

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Making Ricotta Cheese

Ricotta Cheese Recipe with Just 3 Ingredients

With a family milk cow, one of the problems that can arise is too much milk from time to time. (It’s almost hard for me to say that, since now is not one of those times. Another month until weaning. I’ll be singing a different tune then!)  I have found myself looking for ways to use up milk when frugality isn’t in the forefront of my mind and making a whole milk ricotta cheese is a quick & simple solution.

  • Total Time: 25 minutes
  • Yield: 2 1x


  • 1 quart (32 ounces) whole milk and 1 cup heavy cream
  • 1/2 teaspoon salt
  • 3 tablespoons white vinegar


  1. In a large pot, stir to combine the milk, cream & salt.
  2. Continue to stir occasionally while slowly heating the milk to 185-190 degrees . ( My favorite thermometer is digital, inexpensive, reads quickly, is self-calbrating, and has a 5 year warranty!!)
  3. Once the milk is to temperature, remove from heat and gently stir in the vinegar. You will see the curds beginning to separate from the whey. (If it is at temperature and you still don’t see the curds forming, splash in another acid such as apple cider vinegar or lemon juice in small amounts until you see the curds & the whey is greenish in color.)
  4. Allow the curds & whey to sit undisturbed for 30 minutes.
  5. Line a colander with cheesecloth – a double layer of coarse or single layer of fine butter muslin. Gently pour the curds into the cheesecloth-lined colander. Tie up the corners and hang for about 30-45 minutes, but begin checking at 20 minutes until you reach the desired consistency. I like mine after 20-30 minutes.
  6. Place the curds in a bowl, tossing with more salt to taste. (If you drained the cheese for too long, you could always add some cream to achieve the desired consistency. It just makes it all the more delicious.)
  7. Store in the refrigerator for a week.


While ricotta cheese is traditionally made from the whey leftover during mozzarella cheesemaking, it is done by adding an acid, such as apple cider vinegar to the hot curds, which is a wonderful, frugal way to maximize your cheese yield,  but I have found that the acidic flavor is too strong for my tastes.

After trying numerous recipes for ricotta cheese, I can emphatically declare that this is THE ONE. The finished curds are soft & squeaky, salty & buttery.

I could literally eat them by the spoonful.

In fact you might want to note that the images you see are from a recipe & a half for just that very purpose. Your yield should typically be 3 ½ cups of cheese.

  • Author: Daniel W
  • Prep Time: 5
  • Cook Time: 20

Final Words

In Italy, Ricotta Cheese often made from the whey of sheep, cow, or goat milk. It is known for its creamy, soft texture and mild, slightly sweet flavor. It is also common in Italian desserts, such as cheesecake and pastries.

In addition to its use in cooking, it also has cultural significance in Italy as a symbol of tradition and history. Many families in Italy have passed down their own recipes and methods for making ricotta cheese from generation to generation. It makes it an integral part of the country’s culinary heritage.

Overall, ricotta cheese is an important part of Italian cuisine and culture. People worldwide enjoy its flavor, versatility, and cultural significance.

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