Quick and Delicious Ricotta Cheese Recipe (3 Ingredients)

For todays post I am going to teach you to make a quick and delicious ricotta cheese with an amazing recipe, that only takes 3 ingredients to make.

Make Ricotta with Me

Of all the things  I have made in my kitchen, like actually made by hand. Ricotta cheese is the most surprising. But did you know, that ricotta cheese isn’t actually cheese? That’s right, it’s not. It is the by-product of making cheese. Traditionally made with the leftover whey from cheese making, the farmers of Sicily figured out that they could make an entirely new product from this whey by re-cooking it. The word ricotta means re-cooked.

For today’s recipe, we will be using whole milk to extract that whey. Which sounds complicated, I know. But I promise you it’s not. The ricotta-making process is much less complicated than actual cheese-making as there is no aging process. Just a fun and quick recipe that any home cook can appreciate. The best part is at the end you will be left with fresh ricotta that you can add to just about anything you want. 

 The use of vinegar over lemon juice in this recipe is due to the inconsistency I have gotten with lemon. There have been a few times I have added the lemon and it just didn’t curdle right away. Each time I grabbed the vinegar to fix it, and voila! The problem was fixed right away. Using the white vinegar I find works every time like a charm without fail.

But if you only have a lemon on hand or have one you need to use, by all means, use it. Just keep the vinegar close by. To use the lemon juice over the vinegar you need the same amount as you would vinegar. Don’t be afraid to use a bit extra if you find the milk has trouble curdling. 

Quick and Delicious Ricotta Cheese Is…

• An easy ricotta recipe that is made with simple ingredients.
• Rich, creamy, and perfect for desserts or savory dishes.
• A simple homemade ricotta cheese recipe that tastes much better than store-bought ricotta.
• A great way to use raw milk if you have it.
• A fantastic cheese (by-product) to make for the first time cheese maker.
• Excellent for sweet or savory recipes. 

Ingredients

Milk- Use standard whole milk (not ultra pasteurized) for this. Whole milk gives a nice rich taste to the ricotta. For even creamier ricotta, you can add a bit of heavy cream if you would like.

Acid- For this recipe, we will be using plain white vinegar over lemon juice. However, you can use lemon juice if you prefer or don’t have white vinegar. I like the use of vinegar over the lemon juice for consistent results. Vinegar works every time!

Salt- You can choose to salt your ricotta or not, when salting I find sea salt to work great or Himalayan salt. You can use Kosher salt or even standard table salt would work fine.

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Tools Needed

• Fine Mesh Strainer
• Cheese Cloth
• Stockpot
• Instant-Read Thermometer
• Mason Jar to Store Set of 2
• Slotted Spoon

Directions

In a large stockpot, heat milk (and salt if wanting salted ricotta (optional) until it reaches 185℉. Reduce the heat to low and pour in the vinegar. Allow the milk to simmer on low heat until the whey begins to pull away from the curd. It will appear a bit lumpy when this happens. Turn the heat off and allow the milk to sit for 20 minutes.

When ready, place a cheese cloth over a mesh strainer with a bowl underneath to catch the whey. Pour or ladle the ricotta into the cheese cloth-lined strainer. Allow the ricotta to drain for 20 minutes.

When ready to store or use, give the cheesecloth a little squeeze to get any excess whey out and store it in a mason jar or glass jar with a lid in the fridge. The ricotta will last for up to 3 days in the fridge.

Tips

• To make the ricotta cheese even creamier, do 6 cups of whole milk and 2 cups of heavy cream instead of the 8 cups of whole milk.
• If the milk does not start to curdle right away, don’t panic. Allow it to simmer longer and don’t be afraid to add another tbsp. or so of vinegar. Sometimes it takes a little extra acid and time on the stovetop to get it there.
• You can use lemon juice instead of vinegar if you only have lemon juice on hand. Use the same amount as the vinegar in this recipe. Don’t be afraid to use a tbsp. or so more if you find the milk has trouble curdling.
• For best results, use whole milk or full-fat milk.
• It is a good idea to skip the salt if using ricotta for both savory and sweet dishes.

Uses for Ricotta Cheese

Lasagna– of course, one of the first things one must make with this delicious homemade ricotta cheese is a lasagna. The American version with fresh vegetables and plenty of fresh homemade ricotta cheese. 

Fresh Pasta- Adding homemade cheese (or a homemade cheese by-product) to a fresh pasta dish is my favorite way to use this creamy ricotta. 

Ricotta Gnocchi- Ricotta gnocchi is a treat and fun to make as well especially with fresh ricotta cheese.

Smeared on Toast– Yes, smeared on toast which you can spruce up with salt, black pepper, cherry tomatoes, chives, or herbs. Even a drizzle of olive oil. Have a sweet version with berries and lemon zest. It is a versatile way to enjoy this homemade ricotta cheese.

Baking– You can make all sorts of desserts from cookies to cakes like this lemon ricotta cake. It is delicious in pancakes too and anything you want to add a bit of decadence to.

How To Store

Store the homemade ricotta in an airtight container. One of the simplest ways is using a mason jar kept in the fridge as you can see the homemade ricotta through the glass and it fits on the fridge door. 

Other Recipes To Try…

• Simple Tomato Confit
• How to Make Vanilla Extract
• How to Make Homemade Herb Salt

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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!