![\"image](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2019\/08\/Copy-of-Copy-of-Copy-of-Copy-of-HOMEMADE-150x150.jpg\"\/)
![\"image](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2019\/08\/Copy-of-Copy-of-Copy-of-Copy-of-HOMEMADE-150x150.jpg\")
<\/div>\n<\/p>\n Ready in just 30 minutes with 3 simple ingredients. This is fresh, creamy Italian homemade ricotta, made exactly the way we make it at home.<\/em><\/p>\n I can’t begin to tell you how much I love Italian<\/strong> homemade ricotta cheese.<\/strong><\/p>\n It’s soft, milky and just a little sweet, and it works in savoury and sweet recipes <\/strong>alike. <\/p>\n It’s also naturally gluten-free and vegetarian-friendly, unlike\u00a0Parmesan cheese<\/a>.<\/p>\n Growing up in Sicily, ricotta was a huge part of our weekly menu. Since moving in another country, so I make my own as often as I can instead of buying it.<\/p>\n Once you taste the difference, you’ll understand why!<\/p>\n Ricotta is a fresh Italian dairy product. It’s soft, white, slightly grainy and just a little sweet. <\/p>\n The name tells you how it’s made.\u00a0Ricotta<\/em>\u00a0means “re-cooked” in Italian, <\/strong>because the traditional version is made by cooking the whey left over from making another cheese, like pecorino or mozzarella. <\/p>\n Here’s the fun part: because it’s made from whey<\/strong> and not from milk curds, ricotta isn’t technically a cheese at all. It’s a dairy product, the same way as mozzarella<\/a> and burrata.<\/p>\n The version in this post is the home cook’s version. Instead of whey, we start with whole milk and add lemon juice to separate it. <\/p>\n Strictly speaking that makes it a fresh curd, not true ricotta. But the taste, the texture and everything you’d do with it are the same. <\/p>\n It takes 30 minutes <\/strong>instead of a whole cheesemaking day, and you can make it tonight.<\/p>\n Shop-bought ricotta is fine. Really. But once you’ve made your own, it’s hard to go back. Here’s what actually changes.<\/p>\n All you need to make Italian ricotta cheese at home<\/strong> is just 3 ingredients.<\/p>\n Here are my recommendations:<\/p>\n The milk does almost all the work here, so it’s worth choosing well. Go for fresh whole milk. <\/strong>Low-fat milk gives you a drier, meaner curd, and skimmed milk barely works at all. The fat is what makes ricotta creamy.<\/p>\n One important rule:<\/strong>\u00a0pasteurised milk is fine, but avoid UHT (ultra-high temperature) milk.<\/p>\n Which milk should you use?<\/mark><\/strong><\/p>\n You can make ricotta from any of these, and each one tastes different:<\/p>\n You can also swap the lemon juice for white vinegar. <\/strong>Vinegar is more reliable and gives a slightly firmer curd; lemon gives a fresher, brighter taste. <\/p>\n Nothing fancy. You almost certainly have most of this already.<\/p>\n No Cheesecloth? use one of these<\/mark><\/strong><\/p>\n If you want the classic basket shape with the ridged pattern on top, scoop the curds into a traditional\u00a0ricotta basket<\/a>\u00a0instead of a lined strainer.<\/p>\n The best part of this\u00a0homemade ricotta recipe<\/strong>\u00a0is that it takes about 30 minutes<\/strong>\u00a0of hands-on work.\u00a0<\/p>\n After that you just wait for the cheese to set.<\/p>\n Here’s a quick overview of the process. Scroll to the end of the post for the full printable recipe.<\/strong><\/p>\n COOKING TIP: <\/strong>Two things really matter here. Heat the milk\u00a0slowly<\/em>, and don’t stir after the lemon juice goes in. Stirring breaks the curds while they’re still forming, and grainy ricotta is what you get.<\/p>\n If a batch goes wrong, it’s almost always one of these.<\/p>\n Nothing separated.<\/strong>\u00a0Either the milk wasn’t hot enough, or it was UHT. If the milk is fine, put it back on low heat, bring it up to temperature properly, and add another squeeze of lemon.<\/p>\n The curds are tiny and grainy.<\/strong>\u00a0Usually too much stirring, or milk that got too hot and started to boil. Next time, take it off the heat the moment it foams, and stir once, gently.<\/p>\n Barely any curds formed.<\/strong>\u00a0Not enough acid, or low-fat milk. Add another tablespoon of lemon juice, wait five more minutes, and see if it comes together.<\/p>\n It’s dry and crumbly.<\/strong>\u00a0You drained it too long. Stir a splash of milk or cream back in and it will loosen up.<\/p>\n It tastes sour, or too strongly of lemon.<\/strong>\u00a0Too much acid went in. Use less next time, or switch to vinegar, which tastes more neutral.<\/p>\n It’s too wet.<\/strong>\u00a0Keep draining. Another 20 minutes usually does it.<\/p>\n That pale yellow liquid in the bowl is whey, and please don’t pour it down the sink. <\/p>\n It’s full of flavour and protein, and in Italy it’s the starting point for real ricotta rather than a by-product.<\/p>\n Whey keeps in the fridge for about 5 days, or freeze it in portions.<\/p>\n In the fridge:<\/strong>\u00a0keep fresh homemade ricotta in an airtight container and eat it within 2 to 3 days.<\/strong> It has no preservatives, so it won’t last like a shop tub. Some liquid may separate out. Just drain it off.<\/p>\n In the freezer:<\/strong>\u00a0yes, you can freeze it. Freeze it in an airtight container for up to 3 months<\/strong>, thaw overnight in the fridge, drain the extra liquid, and give it a good stir before using.<\/p>\n Freezing changes the texture. It comes out grainier and more watery once thawed. <\/p>\n Use it in lasagna, cannelloni, baked pasta<\/a>, ricotta cake<\/a> or pancakes<\/a>, where the texture won’t show. <\/p>\n I can’t stress enough how versatile ricotta is. Once it’s drained, fold in whatever you fancy:<\/p>\n Serve it with fresh salads, toasted bread, crumbled cookies or chopped fruit.<\/p>\n Can’t get fresh milk, or need a swap for a recipe? These come closest.<\/p>\n Yes, as long as it’s made with pasteurised milk, which this recipe is. Eating it fresh and uncooked is honestly the best way to taste what you’ve made.<\/p>\n<\/p><\/div>\n No, though they look alike. Cottage cheese is made from milk curds. Ricotta is made from the fine proteins left in whey, so it’s softer, smoother and sweeter. <\/p>\n<\/p><\/div>\n Yes, soy milk has enough protein to curdle when you add acid. Use unsweetened soy milk with no added gums and follow the recipe as written. The curds will be softer and you’ll get less of it. Almond, oat and rice milk won’t work. For a dairy-free swap in cooked dishes, blended silken tofu is the more reliable route.<\/p>\n<\/p><\/div>\n Two to three days in an airtight container in the fridge. It has nothing added to preserve it, so eat it while it’s at its best.<\/p>\n<\/p><\/div>\n Yes. White vinegar works well and gives a slightly firmer, more neutral-tasting curd. Lemon gives a fresher flavour, which is why I prefer it.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Ricotta is super versatile and belongs in both savoury and sweet dishes, just like\u00a0mascarpone cheese<\/a>. <\/p>\n You can also use it in place of cream cheese, yogurt or bechamel in plenty of recipes.<\/p>\n Here are my favourite ways to use it:<\/p>\n Please let me know how you liked it! Leave a comment below and share a picture on\u00a0Instagram\u00a0with the hashtag\u00a0#thepetitecook<\/a>!<\/p>\n Don’t forget to subscribe to my\u00a0newsletter<\/a>\u00a0and follow along on\u00a0Facebook<\/a>,\u00a0Pinterest<\/a>\u00a0and\u00a0Instagram<\/a>\u00a0for all of the latest updates.<\/p>\n![\"fresh](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2022\/01\/home-made-ricotta-cheese-recipe.jpg\")
<\/figure>\nWhat you’ll learn in this post<\/mark><\/h2>\n
\n
Jump to:<\/summary>\n<\/details>\n
What Is ricotta cheese?<\/mark><\/h2>\n
Homemade vs store-bought ricotta<\/mark><\/h2>\n
\n
Ingredients<\/mark><\/h2>\n
![\"italian](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2022\/01\/homemade-ricotta-cheese-ingredients.jpg\"\/)
![\"italian](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2022\/01\/homemade-ricotta-cheese-ingredients.jpg\")
<\/figure>\n\n
\n
Equipment you’ll need<\/mark><\/h2>\n
\n
\n
How to make ricotta cheese at home<\/mark><\/h2>\n
![\"heat](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2019\/08\/homemade-ricotta-1.jpg\"\/)
![\"heat](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2019\/08\/homemade-ricotta-1.jpg\")
<\/figure>\n\n
![\"\"](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2019\/08\/homemade-ricotta-2.jpg\"\/)
![\"\"](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2019\/08\/homemade-ricotta-2.jpg\")
<\/figure>\n\n
![\"\"](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2019\/08\/homemade-ricotta-3.jpg\"\/)
![\"\"](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2019\/08\/homemade-ricotta-3.jpg\")
<\/figure>\n\n
![\"\"](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2019\/08\/homemade-ricotta-4.jpg\"\/)
![\"\"](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2019\/08\/homemade-ricotta-4.jpg\")
<\/figure>\n\n
![\"\"](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2019\/08\/homemade-ricotta-5.jpg\"\/)
![\"\"](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2019\/08\/homemade-ricotta-5.jpg\")
<\/figure>\n\n
![\"\"](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2019\/08\/homemade-ricotta-6.jpg\"\/)
![\"\"](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2019\/08\/homemade-ricotta-6.jpg\")
<\/figure>\n\n
Troubleshooting: why your ricotta didn’t Work<\/mark><\/h2>\n
What to do with leftover whey<\/mark><\/h2>\n
\n
Storing and freezing ricotta cheese<\/mark><\/h2>\n
Customise your ricotta<\/mark><\/h2>\n
\n
Ricotta Substitutes<\/mark><\/h2>\n
\n
Recipe FAQs<\/mark><\/h2>\n
Ricotta in savoury and sweet recipes<\/mark><\/h2>\n
![\"ricotta](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2026\/05\/ricotta-lemon-pasta.jpg\"\/)
![\"ricotta](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2026\/05\/ricotta-lemon-pasta.jpg\")
<\/figure>\nSavoury recipes with ricotta<\/mark><\/h3>\n
Sweet recipes with ricotta<\/mark><\/h3>\n
![\"chocolate](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2024\/10\/chocolate-ricotta-cake.jpg\"\/)
![\"chocolate](\"https:\/\/www.thepetitecook.com\/wp-content\/uploads\/2024\/10\/chocolate-ricotta-cake.jpg\")
<\/figure>\nSimple Ways to eat it right away<\/mark><\/h3>\n
\n
DID YOU MAKE THIS RECIPE?<\/strong><\/h4>\n
Recipe<\/h2>\n