Homemade Whole Milk Ricotta Cheese (Step-by-Step Recipe)

5 from 3 votes

With just 4 ingredients, this Homemade Whole Milk Ricotta Cheese Recipe is the perfect staple to have in your repertoire.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: Italian

Diet: Diabetic, Gluten Free, Halal, Kosher, Vegetarian

Servings:

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

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.

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.

Storing: Transfer the ricotta to an airtight container, and store it in the fridge for up to 3 days.