Homemade Ricotta Cheese


I had two culinary goals that I wanted to attain this year, the first bake my own bread, the second is to make my own cheese. 

My first attempt at cheese making last year failed horribly, so did my second attempt.  I think the problem was I was aiming too high.  Perhaps homemade cheese curds for a novice cheese maker wasn’t the most brilliant thing I’ve ever done.  

IMG_8123.jpg Not one to instantly give up on a task when I fail, I figured mayhaps it would be better if I started with a simple cheese.  A cheese so failsafe a child (with supervision!) could make it.  Homemade ricotta!  

I had recently picked up a tub of Salvatore Bklyn’s ricotta cheese and my goodness had I never tasted ricotta so luscious.  This was ricotta that tasted like cheese, was incredibly smooth, creamy and rich. 

My goal – to recreate this at home.  Lucky me, Smitten Kitchen had already done the job.  The principles for making ricotta are basically the same, you need milk, an acid and salt.  For Salvatore Bklyn style ricotta? Add cream.  

For me at the end?  I like to top it with a little truffle salt and olive oil on a slice of baguette.  Pure perfection. 


Homemade Ricotta Cheese
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  • 3 cup whole milk (I recommend organic)
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 3 tablespoons lemon juice
  • 4 layers of cheesecloth


  1. Place the milk, heavy cream and salt in a medium saucepan over medium heat. Attach a candy thermometer and heat until it reaches 180 degrees.
  2. Remove from the heat and stir in the lemon juice. Let sit for 5-10 minutes to let the curds develop.
  3. Place the cheesecloth in a fine mesh strainer over a bowl. Pour the curds into the cheesecloth and let drain for at least 2 hours at room temperature.
  4. After 2 hours you should be left with a smooth, thick cheese. Using a rubber spatula remove it from the cheesecloth and store in an airtight container for up to 3 days.
  5. Makes about 1 cup of ricotta cheese.
Recipe Type: cheese


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14 thoughts on “Homemade Ricotta Cheese

  1. Sunithi

    This looks great ! I am cooking up a recipe with ricotta for #SS this week, but using store bought ricotta. Do you mind if I link to this and say … In case you want to make your own ricotta, try this recipe etc ? Looks so creamy.

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