A Spoon Full of Lovin' · August 2026
Homemade Ricotta Cheese
Fresh, creamy ricotta made from scratch in under 30 minutes — and don't throw away that whey!
You will not believe how easy it is to make your own fresh ricotta at home. Just four simple ingredients and about 30 minutes of your time. The result is a creamy, delicate ricotta that puts store-bought to shame. And don't you dare throw away that whey — swap it for the water in your favorite bread recipe for an incredible result, or add a little to your dog's food. Nothing goes to waste in this kitchen!
Ingredients
- 1 gallon pasteurized whole milk (NOT ultra-pasteurized)
- 1/3 cup fresh lemon juice
- 1/4 cup white distilled vinegar
- 2 tsp. salt
- 3 layers of cheesecloth in a colander
Instructions
Heat the Milk
Pour the gallon of pasteurized milk into a large heavy-bottomed pot. Add the salt and stir to combine. Heat over medium heat, stirring occasionally, until the milk reaches 185°F. Use a thermometer — this temperature is key for a good curd.
Add the Acid
Remove the pot from the heat. Add the lemon juice and white distilled vinegar. Give it one gentle stir to combine, then leave it completely alone for 8 minutes. You will see the curds begin to form and separate from the whey — this is exactly what you want.
Drain Through Cheesecloth
Line a colander with 3 layers of cheesecloth and set it over a large bowl to catch the whey. Gently ladle or pour the curds and whey into the cheesecloth-lined colander. Let it drain for 10 minutes.
Chill
Transfer the drained ricotta to a covered container and refrigerate for at least 2 hours before serving. It will firm up beautifully as it chills.
Save the Whey!
Do not discard the whey you collected in the bowl beneath the colander. Store it in a jar in the refrigerator. Swap it out for the water in your favorite bread recipe for an incredibly tender, flavorful loaf. You can also add a little to your dog's food — they love it and it's great for them!
Robin's Tips & Variations
- You MUST use pasteurized milk — NOT ultra-pasteurized. Ultra-pasteurized milk will not curdle properly and your ricotta will not set.
- A thermometer is your best friend here. 185°F is the sweet spot — too low and the curds won't form well, too high and the texture suffers.
- Do not stir after adding the lemon juice and vinegar. Just walk away for 8 minutes and let the chemistry do its work.
- The longer you let it drain, the firmer your ricotta will be. 10 minutes gives a creamy, spreadable texture. Drain longer for a drier ricotta.
- Save every drop of that whey! It makes bread taste extraordinary and is a wonderful addition to your dog's bowl.
Enjoy every bite!
If you make this, I'd love to hear how it turned out. Drop me a note on the blog page. Happy cooking — with a spoon full of lovin'!