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homemade ricotta cheese

Homemade ricotta cheese

Making your own ricotta is easier than you think and you only need 4 ingredients!
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetisers & Starters, Bakery, Meat & Poultry
Cuisine Italian
Servings 2 people
Calories 384 kcal

EQUIPMENT (click pictures for details)

Cheese cloth
Mesh sieve


  • 800 ml milk full fat
  • 80 ml cream
  • 1 tbsp lemon juice
  • 1 Pinch of salt


  • Prepare a sieve with a wet towel or a cheesecloth over a large bowl.
  • Combine all ingredients and bring to the boil. Stir occasionally and reduce the heat.
  • Simmer until the mixture curdles after 10 minutes. If you see a lot of unseparated milk, add some more lemon juice.
  • Use a skimmer or a slotted spoon to transfer the curdled milk into the lined sieve and let it drain for an hour.
  • Discard the liquid (whey), cover the ricotta cheese and refrigerate.


  • With 800 ml of milk you get approximately 160 gr of ricotta cheese.
  • If the ricotta becomes too dry after an hour, stir some whey in before using or storing it.

Nutrition for 1 portion

Calories: 384kcalCarbohydrates: 21gProtein: 13gFat: 28gCholesterol: 95mgSodium: 187mgSugar: 20gVitamin A: 1236IUVitamin C: 3mgCalcium: 478mgIron: 1mg
Tried this recipe?Let us know how it was! #culinaryambition