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crusty bread with fresh homemade ricotta

Homemade Ricotta Cheese

This is my basic recipe for homemade fresh ricotta. So easy to make. Once you've had real ricotta, you'll never go back to a store brand!
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Additional Time 1 hr
Total Time 1 hr 20 mins
Course Appetizers, Sauces, Dressings & Condiments
Cuisine Italian
Servings 2 cups


  • 6 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar or white balsamic vinegar
  • Special Equipment: Fine mesh cheesecloth


  • Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl. (You could also use a fine mesh chinois)
  • Slowly bring the milk, cream, and salt, just to a boil in a heavy 6-quart pot over moderate heat, stirring occasionally to prevent scorching. When just beginning to simmer, turn off the heat and add the lemon juice and vinegar. Stir gently to incorporate and allow to stand 3 – 5 minutes.
  • Pour the mixture into the lined sieve and let drain, from 25 minutes to 1 hour, depending on how firm you want it to be. Discard the liquid and chill the ricotta, covered in the refrigerator, until ready to use. The ricotta will keep for 2 – 3 days. Makes about 2 cups of Ricotta
Keyword creamy ricotta, homemade ricotta, ricotta whole milk
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