This is an easy recipe for How to Make Ricotta Cheese. Making your own rich and creamy ricotta cheese takes only about 25 minutes!
Several years ago, I had the opportunity to visit Italy and tour three cheese companies (Asiago, Gorgonzola, and Provolone) I learned more than you can ever imagine about cheese and how it’s produced. The quality of the cheeses in Italy is so amazing that it was difficult to come back to the U.S. and eat mainstream, mass-produced cheese. The first thing I did when I came home from that trip was search for a recipe for how to make ricotta cheese. Unlike the ricotta-in-a-tub dry stuff that you purchase in the market, the homemade version turns out rich and creamy.
Ingredients needed:
- whole milk
- heavy whipping cream
- buttermilk
- sea salt
How to Make Ricotta Cheese:
The complete, printable recipe is at the end of this post.
Place all ingredients in a 2 quart saucepan.
Slowly bring the ingredients to a boil over medium to medium-high heat, until curds begin to form (190 to 200 degrees F.). Yes, you do need a thermometer!
Ideas for using fresh ricotta:
- Incorporate into pasta dishes.
- Use dollops of it to top pizza.
- Fill ravioli.
- Spread on baguette with tomato and basil.
Recipes Using Ricotta Cheese:
- Whipped Goat Cheese and Ricotta Dip
- Strawberry Ricotta Whole Wheat Pancakes
- Spinach Ricotta Pasta Bake
- Ricotta and Vegetable Stuffed Pizza Pie
- Meyer Lemon Ricotta Muffins
Fresh Ricotta Cheese
Recipe Details
Ingredients
- 4 cups whole milk
- 1 cup heavy whipping cream
- ¾ cup buttermilk
- ½ teaspoon sea salt
Instructions
- Place all ingredients in a 2-quart saucepan. Slowly bring to a boil over medium to medium-high heat, until curds begin to form (190 to 200°F.).
- Remove from heat and pour into a cheesecloth-lined fine mesh sieve set over a large bowl. Let drain for 15 minutes. Gather cloth around the ricotta and gently squeeze out a little more liquid. Don't squeeze it dry or you'll end up with dry ricotta... leave some moisture in there.
- Place your fresh ricotta cheese in an airtight container and refrigerate for up to 2 days.
Notes
- Ideas for using fresh ricotta:
- incorporate into pasta dishes
- use dollops of it to top pizza
- fill ravioli
- spread on baguette with tomato and basil
I always drain mine and squeeze it well, because I LOVE dry curd cottage cheese and you can’t buy it anymore. The shelves where they used to keep it now hold oat milk and almond milk – geezalou.
I am so excited about trying this. thanks so much.
One of my favorite cheeses and nothing compared to homemade stuff…this is simple and with yummy results 🙂
Cheers,
Gera
Love it! I’m going to be making Ricotta soon but today I’m making Mascarpone! Can’t wait to read all about your trip : )
This post makes me thing we are the same person! Except that I live in Canada 🙂 Oh my, that ricotta looks heavenly!!!! I will be making that this week!
I would like to send you our (my husband and I have been making it for three years) recipe for Limoncello! I’ll email it to you tonight! Sitting outside in the sun, drinking this over ice, you’ll feel a little closer to Italy! 🙂
I’d love the recipe for limoncello, please.
wow, this is SUPER simple! i’ll never buy store-bought ricotta again (and p.s. everything you’d do in Italy? i’d do that too :))
We make our own yogurt, so I think we should start making our own cheese. It’s been on the list for awhile, I just keep forgetting. Thanks for the reminder!