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How to Make Ricotta at Home (Step-by-Step)

Updated: Aug 20

There's something deeply satisfying about making cheese from scratch - and ricotta is one of the easiest places to start. With just a TWO ingredients and about 30 minutes, you can turn ordinary milk into soft, milky curds that taste worlds better than anything from the shop. This is one of our most-loved Instagram posts, expanded here with everything you need to make it a regular part of your kitchen.


What Is Ricotta

Ricotta is a fresh, soft cheese with a mild, creamy flavour that's incredibly versatile in the kitchen. Unlike aged cheeses, ricotta is ready to enjoy soon after it's made and has a light, fluffy texture. It's perfect for both savoury and sweet recipes, and it's surprisingly easy to make at home using just a few simple ingredients.

Ingredients We Use

For this recipe, you'll need:

  • 2 litres whole milk (non-UHT milk works best)

  • 60 mL (¼ cup) fresh lemon juice

  • 1 tsp sea salt (optional)


Method

1. Heat the Milk

Pour the milk into a large saucepan or pot and slowly heat it to 85–90°C. Stir occasionally to stop the milk from catching on the bottom of the pan.

2. Add the Lemon Juice

Remove the saucepan from the heat and gently stir in the fresh lemon juice.

3. Leave the Curds to Form

Allow the mixture to sit undisturbed for 10–15 minutes. During this time, the milk will separate into soft white curds and a yellowish liquid called whey.

4. Strain the Ricotta

Line a colander with cheesecloth or a clean tea towel and carefully pour the mixture through to separate the curds from the whey.

5. Drain

Drain the ricotta according to your preferred consistency:

  • 5–10 minutes for a soft, creamy ricotta.

  • 20–30 minutes for a firmer ricotta that's ideal for fillings.

6. Season

If you'd like, gently stir through the sea salt before serving or storing.


Tips for the Best Ricotta

  • Use fresh, whole milk rather than UHT milk, as it produces much better curds.

  • Heat the milk slowly rather than rushing the process.

  • Once you've added the lemon juice, avoid stirring too much, as this can break up the curds.

  • Let the mixture sit undisturbed while the curds develop.

  • Adjust the draining time depending on how creamy or firm you'd like the ricotta.

  • Don't throw away the whey—it can be used in baking, soups, smoothies or bread making.


Common Mistakes (and How to Avoid Them) Storage Tips

The milk didn't separate properly.

  • UHT milk doesn't curdle as well as fresh milk.

  • Make sure the milk reaches 85–90°C before adding the lemon juice.

  • If needed, add a little more lemon juice.

The ricotta is too dry.

  • It has probably drained for too long.

  • Next time, reduce the draining time for a creamier texture.

The ricotta is too wet.

  • Leave it to drain for a little longer before transferring it to the fridge.

The milk caught on the bottom of the pan.

  • Heat the milk gently and stir occasionally while it's warming.


Storage Tips

  • Store the ricotta in an airtight container in the fridge.

  • It's best enjoyed within 3–5 days.

  • Keep it refrigerated until you're ready to use it.

  • If a little liquid collects during storage, simply pour it off or gently stir it back through.

  • Homemade ricotta is best eaten fresh and isn't generally recommended for freezing, as the texture can change.

Ways to Use Homemade Ricotta

Homemade ricotta is wonderfully versatile. Try using it:

  • Spread on fresh sourdough or toast with a drizzle of honey.

  • Stirred through pasta dishes or layered into lasagne.

  • As a filling for cannelloni or stuffed pasta shells.

  • Dolloped over homemade pizza.

  • Folded into scrambled eggs.

  • Served alongside roasted vegetables.

  • Added to fresh salads.

  • Used in cheesecakes, pancakes, muffins and other baked treats.

  • Spread on crackers with olive oil and fresh herbs.

  • Mixed with herbs to make a simple dip or sandwich filling.

Frequently Asked Questions

This is almost always due to ultra-pasteurized (UHT) milk, which has been heated so high that the proteins won't separate properly with acid alone. Check your milk carton and switch to regular pasteurized, full-cream milk.

You can, but the yield will be smaller and the texture less creamy. Whole milk gives the best result.

Fresh lemon juice gives the best results, although bottled lemon juice will work if that's what you have on hand.

Yes. White vinegar is a common alternative and works just as well.

That's whey. It's full of nutrients and can be used in baking, soups, smoothies or bread making.

This usually happens if the milk was heated too quickly or the curds were stirred too much after adding the lemon juice.

Using 2 litres of whole milk will usually produce around 250–350 grams of ricotta, depending on the milk and how long it's drained.

Absolutely. Try stirring through fresh herbs, cracked pepper, garlic, lemon zest or even a drizzle of honey, depending on how you plan to use it.



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