Easy Homemade Ricotta Cheese

This foolproof method for homemade ricotta cheese is so easy, it requires only 3 ingredients and 20 minutes to produce the most delicious ricotta cheese you've ever had!

Whether I'm using it to make fluffy pancakes, Italian style cheesecake or folding it into scrambled eggs, ricotta cheese is a staple ingredients in my kitchen. Making cheese at home sounds impossibly difficult and time consuming, and it can be, but making homemade ricotta cheese is about as easy as boiling water!

Why this recipe works

• Easy, beginner friendly recipe - anyone can make this!
• Uses buttermilk rather than vinegar or lemon juice for the cleanest flavor and creamiest texture.
• Only takes 20 minutes and 3 simple ingredients to make.

Essential Ingredients

• Buttermilk - Homemade ricotta cheese is produced when an acid is used to coagulate milk proteins and the curds (solids) get separated from the whey (liquids). This can be done with vinegar or lemon juice, but I've found that buttermilk producess the creamiest, best tasting homemade ricotta with the most neutral flavor. Since it's not as strong of an acid and already has a dairy base, it curdles the milk gently and produces a ricotta that's really smooth, incredibly creamy and light. (Use leftover buttermilk to make the best waffles you'll ever have!)
• Whole Milk - Whole milk makes the creamiest, best tasting ricotta cheese. While you can still make ricotta with 2% or even skim milk, it will not taste nearly as good. For best results, stick to whole milk.
• Heavy Cream - This makes the ricotta extra rich and delicious, but if you want a lighter version you can replace the cream with milk, light cream or half and half instead.

Helpful Tools

• Cheesecloth - While traditionally used for cheese making like the name suggests, cheesecloth can be used for a wide variety of tasks in the kitchen. I always have it on hand, but you can substitute a coffee filter or even a few paper towels in a pinch.
• Large Strainer - You can use a colander for this but I find a large strainer with fine holes works a little better.
• Handheld Strainer - A fine mesh, metal handheld strainer or spider is one of my most used tools in the kitchen. I use it for cooking pasta, deep frying, and straining small items. It's great for transferring the curds into the larger strainer to prevent adding too much liquid, but a large spoon will work too.
• Candy Thermometer - While not totally necessary for making homemade ricotta, you may want to use a candy thermometer to make sure the liquid is reaching the correct temperature.

Step by step instructions

1. Pour the milk, cream and buttermilk into a large pot and place it over medium to medium-high heat.
2. Give it a stir, then let it slowly come up to a simmer (have patience) without disturbing it.
3. As soon as the milk just barely begins to bubble, turn off the heat. You don't want it to actually boil, but just barely start to gently simmer (190 degrees F if using a thermometer). 
4. You will begin to see the milk solids start to separate and rise to the top. Again, don't stir. Set aside for at least 10 minutes to cool, undisturbed.
5. Line a colander or strainer with a few layers of cheesecloth *(see note). 
6. Use a handheld strainer or large spoon to remove the curds from the liquid and place into the colander *(see note). 
7. Allow the ricotta to drain to your desired thickness - the longer it goes, the thicker it will get *(see note).
8. Transfer to a container and refrigerate until ready to use. Homemade ricotta cheese will last I the refrigerator for about 5 days or up to 1 week. 

Tips for success

• Be sure to refrain from stirring the mixture as it comes up to a simmer. This will ensure the curds stay nice and large and don't break up too much, which is what you want.
• Use a hand held strainer to scoop out the curds and transfer them to the cheese cloth rather than pouring the whole pot of liquid into it. This will make straining the ricotta much faster and easier.
• No cheese cloth? A coffee filter or a few layers of paper towels can work too. The paper towels can tear easily when wet, so handle them with care.
• The leftover liquid (whey) contains lots of protein and nutrients, so don't throw it out! Store it in a container, refrigerate and add it to smoothies and other recipes, like baked goods, in place of water, or use it to soak legumes, nuts or grains. It also freezes well.
• Homemade ricotta can easily be turned into Paneer or Queso Fresco by keeping it in the strainer, covering with cheesecloth, then placing a plate along with something heavy (like a large can) on top to weigh it down. Store it in the refrigerator overnight (12-24 hours) with a bowl underneath to catch the liquid. I like to mix in some salt before pressing if I'm going this route.

Faq about Homemade Ricotta Cheese

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