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Homemade Ricotta Cheese


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Homemade Ricotta Cheese


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Homemade Ricotta Cheese

The container of ricotta from the grocery store doesn’t begin to compare to the rich and creamy texture of homemade cheese. Easy to make and long on flavor, making simple cheeses is a great family project.


  • Prep Time : 20 min
  • Cook Time : 5 min
  • Ready Time : 25 min


1 quart


  • 6 cups whole milk (don’t skimp and use low fat, it won’t be the best it can be!)
  • 2 cups heavy cream
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon kosher salt


  1. In a medium saucepan, combine the milk, heavy cream, vinegar and salt. Place the pan over a medium heat and slowly bring the milk mixture to a simmer. Simmer the milk mixture for 1 to 2 minutes, you will see curds begin to form.
  2. Line a mesh strainer with several layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for 15 minutes. Gather the cheesecloth together and gently squeeze some of the excess liquid from the ricotta.
  3. Store the ricotta, covered, in the refrigerator for up to 5 days.


About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com




7 Responses to Homemade Ricotta Cheese

  1. avatar says: shulamuna

    This looks like it makes a lot. Is it freezable?

    • Great question, you can, but it will change the product a bit, should be okay if you will use it for a cooked dish like lasagna.

  2. there really isnt a huge yield. you will end up with 2 1/2 cups of ricotta that is light and fluffy and will stay that way for up to 7 days in the refrigerator.

    if you freeze it it will become dry and crumbly!

    grill some crostini and slather it on the bread with heirloom tomatoes and fresh basil.

    serve it for breakfast on leftover challah
    and use it for delicious decadent pancakes

  3. avatar says: shulamuna

    Thanks for replying! I definitely want to give it a try.

  4. avatar says: Laura

    once tried..you will never go back to mealy stuff offered at the supermarket/


  5. avatar says: Gershona

    This sounds easy enough but I hate waste. Is there anything that can be doen with the whey (of which it sounds like there is a lot.

  6. The nutrients and useful “bits” ( milk solids) have been removed in the process.

    That is why cheesemaking was invented, as a way of preserving milk!

    It is not waste! It is just cloudy water!

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