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Homemade Ricotta Cheese

So simple to make! With a little extra patience to wait, I promise you will never buy store-bought ricotta again!

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Equipment List

  • Cheese cloth
  • Colander
  • Large Dutch oven or other heavy-bottom pot
  • Large bowl
  • Silicone spatula


  • 1/2 gallon whole milk
  • 1/2 c whipping cream
  • 1/2 tsp kosher salt
  • 3 Tbsp lemon juice
    - freshly squeezed

Preparation Instructions

  • Cut a section of cheese cloth 3-4 layers deep and place over cover colander completely.
  • Place colander into large bowl and set aside.
    Step Image

Cooking Instructions

  • Turn on cooktop to a medium setting.
  • Add 1/2 gallon whole milk to pan
  • Add 1/2 c whipping cream to pan
  • Add 1/2 tsp kosher salt to pan
  • Stir ingredients
  • Allow mixture to cook, stirring every couple of minutes to avoid scorching. Gently scrape bottom of pan as you stir.
  • Note: Continue heating and stirring occasionally. Target temperature is 185 degrees Fahrenheit.
  • Continue stirring occasionally.
  • Remove from heat.
  • Add 3 Tbsp lemon juice to pan
  • Stir ingredients until curds begin to form.
  • Cover ingredients and allow to sit for 15 minutes.

Finishing Instructions

  • Allow ricotta to sit and drain for approx 10 minutes.
  • After 10 minutes of draining, remove colander from bowl and allow to drain completely.
  • If not using ricotta immediately, spoon ricotta out of cheese cloth into a container.
  • Allow ricotta to come to room twrmperaure in container before placing lid on, then refrigerate for up to seven days for later use.
  • Serve on toast, in lasagna, as a dip, and more.
  • Please note - This method produces a drier ricotta. If you like a creamier ricotta, you can stir in up to 1/3 c of whipping cream after the recipe is cooled.