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Homemade Ricotta Cheese

ByShannah Published: Updated:

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You guys remember my gig as a contributor over at Sugar Bee Crafts, right?  I am loving it. Mandy is super supportive and a great person to learn from!

Last month, I shared a recipe for homemade ricotta cheese that I am bringing over here today to share with you in case you missed it.

The origin of this recipe dates back to a random Friday night when I was super pregnant with my youngest. I was spending some downtime hanging out with my two closest friends {they’re married!} while the Mathlete was indulging his racing pastime. We were watching Diners, Drive-ins and Dives and they shared a brief rundown of how to make homemade ricotta.

Now, a lot of you might question why to even bother making something homemade that is so readily available at the store. I certainly did…until I made it! 

Seriously, though, homemade ricotta is soo much better than any of that stuff you buy in the store {unless you are already buying super fresh ricotta from a cheesemonger}. 

What You’ll Need: 
– 4 cups whole milk {please please please use whole milk} 
– 2 tsp salt 
– 1 Tbsp lemon juice 
– Cheesecloth 

Let’s Make It: 

1) Line a sieve with double layered cheese cloth and set over a bowl.

2) In a heavy pot, bring your milk and salt to a simmer over medium heat. 

3) Once it begins to simmer, add the lemon juice. Simmer 1-2 minutes until the curds form.

4) With a slotted spoon, scoop the curds into your cheesecloth. Let drain for a few minutes. The curds will still look pretty wet which is totally fine!

5) Transfer the curds into a small bowl; cover and refrigerate until ready to use.

Super simple but oh so delicious! I like to have some on top of Melba toast with a little honey.

Of course, there are a billion options for using the homemade ricotta from cheesecake to pasta!   You can check out one of my suggestions over on Mandy’s blog.

Homemade Ricotta Cheese

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Ingredients

  • 4 cups whole milk {please please please use whole milk}
  • 2 tsp salt
  • 1 Tbsp lemon juice
  • Cheesecloth

Instructions

  • Line a sieve with double layered cheese cloth and set over a bowl.
  • In a heavy pot, bring your milk and salt to a simmer over medium heat.
  • Once it begins to simmer, add the lemon juice. Simmer 1-2 minutes until the curds form.
  • With a slotted spoon, scoop the curds into your cheesecloth. Let drain for a few minutes. The curds will still look pretty wet which is totally fine!
  • Transfer the curds into a small bowl; cover and refrigerate until ready to use.
Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!
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11 Comments

  6. I have seen a recipe to do this floating around on Pinterest. I just pinned this so I can give it a try. I can’t imagine anything better that fresh ricotta to bake with or to use in dishes! Thanks for sharing this great tutorial 🙂 Krista @ A Handful of Everything

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