• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Coley Cooks
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Casseroles
    • Chicken + Poultry
    • Cookies + Bars
    • Drinks
    • Frozen Treats
    • Pasta + Risotto
    • Pies + Tarts
    • Meat
    • Salads
    • Seafood
    • Snacks
    • Soups + Stews
    • Starchy Sides
    • Vegetable Sides
    • Vegetarian Main
  • Privacy Policy
  • Subscribe
  • Navigation Menu: Social Icons

    menu icon
    go to homepage
    subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Privacy Policy
    ×

    Home » Recipes » Italian

    Easy Homemade Ricotta Cheese

    Published: Jun 22, 2022 by Coley · This post may contain affiliate links.

    Jump to Recipe

    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!

    A red stoneware bowl filled with homemade ricotta cheese.

    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.
    A wood spoon scooping fresh ricotta draining in cheesecloth.

    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.
    Top view of homemade curds draining in cheesecloth.

    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. 
    A close up of cheese curds draining in cheesecloth

    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.
    A red bowl filled with homemade ricotta cheese and a wood spoon on the table with more cheese.

    Faq about Homemade Ricotta Cheese

    How can you use homemade ricotta cheese?

    Homemade ricotta cheese can be used the same way you would use store bought ricotta cheese - in lasagna, cheesecake, ravioli, stuffed shells, whipped, in pancakes, etc. That said, my favorite way to eat homemade ricotta cheese is smeared on a piece of toasted bread with a little bit of flaky sea salt and honey. So good!

    Why is there no salt in this homemade ricotta cheese?

    I prefer to keep the cheese unsalted so that you can use it in sweet applications (like ricotta cheesecake), but also because I love the contrast of the mellow, creamy cheese with some flaky sea salt sprinkled over top. If you want to add some salt, ¼ - ½ teaspoon will do.

    How long will homemade ricotta cheese last in the fridge?

    Unlike store bought ricotta cheese, which has preservatives to keep it fresh, homemade ricotta will perish much quicker. It stays fresh for about 5 days to 1 week tops and does not freeze well.

    Related Recipes

    • close up of scrambled eggs on a plate with a fork
      Soft Scrambled Eggs with Ricotta
    • Spring pea pods on top of shaved prosciutto and smooth ricotta cheese.
      Peas with Prosciutto + Ricotta
    • overhead shot of grilled zucchini bruschetta on a wood platter
      Grilled Zucchini Bruschetta with Whipped Ricotta + Mint

    Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing when you make my recipes, so please tag me @ColeyCooks on Instagram and I will repost!

    Print

    Homemade Ricotta

    A wood spoon scooping fresh ricotta draining in cheesecloth.
    Print Recipe

    ★★★★★

    5 from 3 reviews

    This foolproof method for homemade ricotta cheese is so easy to make. This recipe uses buttermilk as the acid to produce a super creamy ricotta with the best flavor and texture. Adapted from Alex Guarnaschelli. 

    • Author: Nicole Gaffney
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Total Time: 20 mintues
    • Yield: makes about 1 ½ cups, depending on drainage 1x
    • Category: cheese
    • Method: simmered
    • Cuisine: Italian

    Ingredients

    Scale
    • 6 cups whole milk
    • 2 cups heavy cream
    • 3 cups buttermilk

    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. 

    Notes

    • 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 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 it and add it to smoothies and other recipes, like baked goods, in place of water, or use it to soak legumes 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 and storing 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. 

    Nutrition

    • Serving Size:
    • Calories: 185
    • Sugar: 7.7 g
    • Sodium: 95.6 mg
    • Fat: 15.2 g
    • Carbohydrates: 7.4 g
    • Protein: 5.2 g
    • Cholesterol: 47.8 mg

    Keywords: homemade, easy, ricotta, cheese, cheesemaking, foolproof, method, buttermilk, Italian, Sicilian

    Did you make this recipe?

    Please leave a review and star rating ⭐️ to help other cooks!


    SaveSave

    More Italian Recipes

    • Overhead shot of a baking sheet with roasted Italian sausage, red and green peppers and onions.
      Easy Baked Italian Sausage and Peppers
    • overhead shot of a bowl of pasta with clam sauce
      Linguine alle Vongole: Pasta with Clam Sauce
    • A white bowl of roasted potatoes with a sprig of rosemary on top and a red napkin.
      Crispy Roasted Potatoes and Onions
    • The Best Ever Traditional Italian Meatballs (Video!) | ColeyCooks.com
      The Best Italian Meatballs

    Reader Interactions

    Comments

      Did you make this recipe? Please leave a rating and review! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Joanna

      March 04, 2016 at 6:54 pm

      Hi! I'm the girl you met you at the Pittsburgh airport a few weeks ago.

      I loved your homemade Ricotta video (all your videos I have seen so far are so well done and fun to watch)! I recently made Ricotta for the first time. I used vinegar, and now I want to try again using buttermilk like you recommended.

      Thank you!

      Reply
      • Coley

        March 04, 2016 at 7:15 pm

        Hey Joanna! Thank you so much for commenting. I'm so glad to hear you like my videos! You should totally retry making ricotta with the buttermilk - I think it makes a big difference and really gives a much better texture and all around flavor. Report back! Hope you had a great trip. Hope to hear from you again. 🙂

        Reply
    2. Rebecca

      March 05, 2016 at 3:12 am

      Hi Nicole -- love your blog and your videos!
      What if you wanted to make a low fat version? Would low fat milk or cutting out the heavy cream work the same way?
      Also, how long will it last in the fridge after it's made?
      Thanks!!

      Reply
      • Coley

        March 05, 2016 at 1:30 pm

        Thanks, Rebecca!! You can totally make this lower fat buy swapping out the heavy cream for lower fat milk. I wouldn't go totally skim though, as I'm not sure how well it would work. It won't be quite as rich and creamy, but will still be very good!! If you make it with low fat milk, let me know how it turns out!

        Reply
        • Rebecca

          March 12, 2016 at 10:02 pm

          So, I made it with lowfat milk (1%), instead of the heavy cream. It didn't come out as creamy as yours did -- this could also be because I let it drain for about 10 minutes; I think I'll scoop it out sooner next time. However, it was still delicious!! I'm totally hooked! So simple too, like you said. Thanks again for the post!

          Reply
    3. Allie | In This Kitchen

      March 06, 2016 at 6:01 pm

      This is awesome! I've heard about making it at home but have always been intimidated- I know I just need to try and it'll be great. Yours looks so good!

      Reply
      • Coley

        March 09, 2016 at 4:49 pm

        Thanks, Allie!! You MUST give homemade ricotta a whirl. You'll be amazed at how easy it is!

        Reply
    4. Joy Brown

      April 18, 2017 at 3:44 pm

      I've got some extra raw milk and buttermilk right now (and I ALWAYS have heavy cream on hand!) so I think I will try this.
      Question.... Do you wash and reuse your cheesecloth or do you just chuck it? It seems like a lot needs to be used for this.

      Reply
      • Coley

        April 19, 2017 at 12:11 pm

        You only need two layers or so of cheesecloth for this so it's really not that much. But to answer your question, yes! I always wash and reuse for as long as I can (which is usually a while). It holds up better than you'd think. I still have the cheesecloth I used in this video a year ago!

        Reply
    5. Vickie

      February 20, 2020 at 6:02 pm

      Ithis is great as many recipes using ricotta ask for full fat ricotta but stores only carry low fat.

      ★★★★★

      Reply
      • Coley

        March 02, 2020 at 9:03 am

        So true! Glad you love it!

        Reply
    6. Coleen

      June 22, 2022 at 12:50 pm

      I dont' know if it's the heavy cream or the buttermilk but this turned out better than any homemade ricotta recipe I've ever tried (and I've tried a few). It was soooo creamy, I couldn't stop eating it!

      ★★★★★

      Reply
      • Coley

        June 29, 2022 at 11:36 am

        So glad you love it!

        Reply
    7. Deb

      October 04, 2022 at 3:31 pm

      This is by far the best ricotta cheese I've ever tasted. I was second guessing how easy it was the whole time, but it worked. The heavy cream makes it.

      ★★★★★

      Reply
      • Coley

        October 04, 2022 at 4:56 pm

        Thanks Deb! So glad you loved it 🙂

        Reply

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Nicole Gaffney smiling for the camera
    I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in seafood and Italian cuisine. Welcome to Coley Cooks! About Nicole Gaffney

    Italian Recipes

    Side view of a large jar of marinara sauce with fresh basil and a head of garlic surrounding it.

    Authentic Italian Marinara Sauce Recipe

    Side view of a plate of a serving eggplant parmesan with a fork.

    Easy Baked Eggplant Parmesan

    sweet potato gnocchi on a fork

    Sweet Potato Gnocchi

    Beef and stuffed tomatoes in a casserole dish.

    Spiedini alla Siciliana

    A white bowl of roasted potatoes with a sprig of rosemary on top and a red napkin.

    Crispy Roasted Potatoes and Onions

    The Best Ever Traditional Italian Meatballs (Video!) | ColeyCooks.com

    The Best Italian Meatballs

    Seafood Recipes

    A white plate with pan seared scallops with fresh thyme and a lemon in the background.

    Perfect Pan Seared Scallops

    overhead shot of a bowl of pasta with clam sauce

    Linguine alle Vongole: Pasta with Clam Sauce

    Easy New England Fish Chowder

    A white bowl with bright orange lobster soup with a lobster tail and chives on top.

    Classic Creamy Lobster Bisque

    Clams with Bacon, Tomatoes + Jalapeños | ColeyCooks.com

    Clams with Bacon, Tomatoes + Jalapeños

    overhead shot of a platter with crab cakes and lemon wedges on top

    Easy Maryland Jumbo Lump Crab Cakes

    The Art of the Smoothie Bowl Cook Book is Out NOW!!
    Nicole Gaffney of Coley Cooks As Seen On...

    Footer

    Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley…

    Stay Connected!

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Didn't find what you were looking for?

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Brunch Pro on the Brunch Pro Theme