Ultra-Creamy Fresh Homemade Ricotta {+ Video!}

Learn how to make ultra-creamy, 4-ingredient homemade ricotta in under 1 hour including straining time. Follow my step-by-step recipe instructions and video. It’s light, fresh and creamy!

Made with nothing more than whole milk, lemon juice, cream and salt, this fluffy, homemade ricotta was an instant hit.

Compared to store-bought, it’s a totally different beast: creamier, less grainy, and not nearly as wet. The texture is curiously cloud-like, with a light and delicate taste. How?

This post simplifies the process, step-by-step: just four ingredients, no special tools, and less than 1 hour from start to finish.

And here’s what I know: whether folded into my one-bowl Italian almond cake, dolloped on homemade pasta with pomodoro, or tucked into ravioli, it’s guaranteed to make anyone weak in the knees.

But Please, Don’t Call It Cheese.

I don’t care what the internet says. Technically, ricotta isn’t cheese. Here’s why: ricotta means re-cooked. After making a cheese like Pecorino, the leftover whey is heated a second time, until the curds float. The curds are then strained to make ricotta. So it’s a by product of cheesemaking, not a fermented cheese.

Modern homemade versions (like this one) skip the whey entirely. Instead, you heat the whole milk and lemon juice to form curds. Same result. Easier method. I learned this reading American Sfoglino. You’ll be re-creating that same process here.

How To Make Homemade Ricotta {Step-By-Step Recipe}

Step 1: Heat Your Base Mixture

Combine the milk, cream and salt in a heavy bottom pot. Bring to a rolling, gentle boil— about 200-206 F/ 93-97 C. Stir slowly in a figure-eight motion to prevent sticking or scorching, which can make the ricotta taste bitter.

Tip: Don’t boil aggressively, or you’ll end up with tough, rubbery ricotta.

Step 2: Add Lemon Juice & Let It Rest

The next steps happen fast. Do not walk away! Add the lemon juice, stir twice, and turn off the heat. Let it rest (untouched) for 10 minutes. Do not stir. During this time, fluffy curds will start to form and float to the surface.

Step 3: Strain The Curds

With a slotted spoon, gently transfer the ricotta curds to a cheesecloth-lined strainer set over a large bowl. Let strain for about 10-15 minutes for light and fluffy ricotta.

Tip: For drier ricotta, strain it longer. The texture will still be spreadable; just different. The desired consistency is ultimately up to you.

Step 4: Serve Warm or Chilled

Once strained, the ricotta will be warm and cloud-like. Use right away, or transfer to an air-tight container and refrigerate for up to 4 days.

To Make It Ahead:

Ricotta can be made up to 4 days in advance and stored as indicated above. Compared to freshly made ricotta, the texture will be more firm due to extra chilling time in the refrigerator. Use the ricotta cold or bring to room temperature first.

What To Do With Leftover Whey?

After straining the ricotta, you’ll get leftover whey at the bottom of the bowl. You can either toss it, or make something else. Taste it first. It’s a little tangy and salty, so I recommend adding whey to recipes where this flavor profile makes sense: sourdough bread, sourdough focaccia and/or sourdough pizza crust. Additionally, it can be used in smoothies and to ferment vegetables if that’s your thing! Whey will last for a few months in the fridge or freezer; however I like to freeze mine right away (I’ll forget about it otherwise).