4 Ingredient Homemade Ricotta Cheese
on Jan 16, 2024, Updated Apr 24, 2025
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With just 4 ingredients, this Homemade Ricotta Cheese Recipe is the perfect recipe to have in your repertoire. It comes together quickly, and it really can add to any meal. Since ricotta is so neutral in flavor, it pairs well with anything, really.
Pizza, lasagna, pasta, desserts… the possibilities are endless. This creamy ricotta cheese is so versatile that it’ll be hard not to put it on all of your dishes.
If you’re looking for more cheese recipes, check out Whipped Brie Cheese and Creamy Mac and Cheese with Sage Breadcrumbs.
Why You’ll Love This Recipe
This ricotta recipe only uses 4 ingredients, making this a fun and easy way to make your own cheese at home!
- Creamy: Nothing will beat the creamy texture of ricotta, even better when it’s made at home with your favorite milk! If you want to add even more creaminess to the ricotta, add a dash of heavy cream.
- Minimal Ingredients: With only 4 ingredients, milk, acid, salt, and pepper, this cheese is sure to wow your taste buds.
- Versatile: Ricotta can be used in SO many dishes. You can serve it in a savory capacity, or sweet.
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
Full-Fat Whole Milk: To make this fresh ricotta cheese, we’re using full-fat whole milk, not ultra-pasteurized. The full-fat milk will allow the cheese curds to form when we heat them on the stovetop, and full-fat, not ultra-pasteurized will give you that beautiful ricotta texture we were looking for.
Lemon Juice: To allow curds to form, the use of acidity is extremely important. Because ricotta is neutral in nature, lemon juice is a great ingredient to add a nice subtle tartness, while also activating the full-fat milk into creating their curds. Lemon juice is crucial in helping the curds form. You can also use white vinegar here in place of lemon juice.
Salt and Pepper: Salt and pepper can be adjusted according to your preference, and it will add some saltiness and flavor to the ricotta.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Use High-Quality Milk: Whole milk works best for this recipe, avoid ultra-pasteurized milk, it won’t curdle properly.
- Acid Options: You can use lemon juice or white distilled vinegar. Just make sure you are using an acid for the ricotta, or else it won’t curdle.
- Save the Whey: You can save the whey for smoothies, soups, or breads.
- Storing: Transfer the ricotta to an airtight container, and store it in the fridge for up to 3 days.
How to Make Homemade Ricotta Cheese
Step 1: Place a fine mesh strainer lined with layers of cheesecloth over a large bowl. Set aside. In a large pot or heavy-bottom saucepan on the stovetop, pour in your milk.
Step 2: Place over medium heat until your heat reaches 185-190°F, using a thermometer, and stirring occasionally. Once it reaches your temperature, turn off the heat.
Step 3: Immediately add your lemon juice and salt. Stir 3 to 4 times, just until dissolved. With the heat still off, let the whey continue to separate, undisturbed for 15 minutes, uncovered.
Step 4: Carefully drain or ladle the curds and liquid over the prepared cheesecloth and cover tightly with the cloth. Let any liquid strain out for 10 to 15 minutes, depending on your desired ricotta thickness.
Eat immediately, or transfer the ricotta to a covered container in the fridge if you are serving for later. Saves for up to 5 days in the fridge. I like to do a taste before serving, and season with any additional salt, lemon juice, and black pepper. Save the liquid leftover whey for any marinades (like fried chicken), protein smoothies, or baking.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve this ricotta recipe? We have you covered!
- You can go a savory route and make some of our favorites like our Asparagus Tartine with Ricotta and Prosciutto or Rigatoni Alla Vodka with Whipped Ricotta.
- If you’re feeling sweet, try our Nutmeg and Orange Ricotta Fritters with Berry Jam or our Whipped Ricotta Toast with Strawberry Jam.
Overall, homemade ricotta can be spread on toast, for pizza dough, tossed in pasta, in salads, or even made into dessert.
Homemade Ricotta Cheese FAQs
Yes, it is worth it to make your own ricotta! Not only is it easy to make, it will taste so much fresher than store-bought.
Homemade ricotta will last up to 3 days in the fridge.
Too much heat on your ricotta can result in a rubbery, rather than soft texture. Take time on a lower heat, so it results in a fluffier ricotta.
More Basics Recipes
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4 Ingredient Homemade Ricotta Cheese Recipe
Ingredients
- 1/2 gallon full-fat whole milk, not ultra-pasteurized milk
- 1/4 cup freshly squeezed lemon juice, about 2 medium-sized lemons, plus more if preferred
- 1 teaspoon kosher salt, we are using Diamond Crystal
- Freshly ground black pepper
Instructions
- Place a fine mesh strainer lined with layers of cheesecloth over a large bowl. Set aside.
- In a large pot or heavy bottom saucepan on the stovetop, pour in your milk, and place over medium heat until your heat reaches 185-190°F, using a thermometer, and stirring occasionally. Once it reaches your temperature, turn off the heat.
- Immediately add your lemon juice and salt. Stir 3 to 4 times, just until dissolved. You should see some curds forming, and the whey being separated. With the heat still off, let the whey continue to separate, undisturbed for 15 minutes, uncovered. After 15 minutes, your thicker curds should have formed (aka ricotta!).
- Carefully drain or ladle the curds and liquid over the prepared cheesecloth and cover tightly with the cloth. Let any liquid strain out for 10 to 15 minutes, depending on your desired ricotta thickness.
- Eat immediately, or transfer the ricotta to a covered container in the fridge if you are serving for later. Saves for up to 5 days in the fridge. I like to do a taste before serving, and season with any additional salt, lemon juice, and black pepper. Save the liquid leftover whey for any marinades (like fried chicken), for protein smoothies, or baking.
Notes
- Use High-Quality Milk: Whole milk works best for this recipe, avoid ultra-pasteurized milk, it won’t curdle properly.
- Acid Options: You can use lemon juice or white distilled vinegar. Just make sure you are using an acid for the ricotta, or else it won’t curdle.
- Save the Whey: You can save the whey for smoothies, soups, or breads.
- Storing: Transfer the ricotta to an airtight container, and store it in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You will love this easy, foolproof and simple homemade ricotta! I love to have this in my fridge at the ready for breakfast, in pasta’s, or for dinner.