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Homemade Ricotta Cheese

We posted this on our Instagram here, but we wanted to make sure you all can see it on the site as well! Homemade ricotta cheese because that’s what having a good time means (hello 30’s)??‍? I made 2 different batches, one smooth and another on the chunky side. SO damn delicious on toast, in pancakes, in pasta, as a dip, on its own…I’m hype. See below for the super easy instructions. 

Homemade Ricotta Cheese
  • 1 quart whole milk ⠀
  • 1 pint heavy cream⠀
  • 1 teaspoon salt⠀
  • Juice from 1 large lemon⠀
  • 1-2 tablespoons of white vinegar (use the latter if you like a chunkier ricotta)⠀
  1. Line a large colander with a layer of a fine-mesh cheesecloth and place it over a large bowl. Secure with a rubberband. ⠀
  2. Bring milk, cream, and salt to a light boil under medium heat, stirring occasionally to avoid burning.⠀
  3. Once you have a boil, lower the heat, and add the lemon juice and vinegar. Stir for 2 minutes (you’ll start seeing it curdle) Then remove from the heat and allow to sit for 5 minutes⠀

  4. Pour the mixture into the lined colander and let it drain 1 hour. You can squeeze lightly once the hour is up to remove excess liquid. ⠀

  5. Discard the liquid collected at the bottom of the bowl, and enjoy immediately or chill the ricotta in an airtight container for up to a week!!

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