Did you know with just 3 simple ingredients, you can make whole milk Ricotta Cheese? Making your own creamy Ricotta at home is not only easy but allows you to control the quality and freshness of the cheese. Its mild creamy flavor and versatile ingredients can be used in sweet and savory dishes. Plus, it's a great source of calcium and protein.
Even better, you don't need to spend the extra money buying store-bought ricotta because you can make creamy homemade ricotta all on your own! This whole milk ricotta cheese recipe is so easy and tastes better than the traditional ricotta. The first time you try it, you will be hooked on making it at home. The creamy texture and rich flavor of this homemade cheese will elevate any dish you add it to. Only a half-hour of your time and you will have easy homemade ricotta cheese!
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Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Whole Milk
- Kosher Salt
- Lemon Juice (or White Vinegar)
See the recipe card for quantities.
Instructions
This is a quick overview of the steps. See the Recipe card below for the rest.
Place Fresh milk in a large stockpot
If you have a candy thermometer, clip it to the side of the pot to keep an eye on the temperature of the milk
Set the milk on medium heat until it reaches 185F. Small curds will start to form.
Stir in the lemon juice.
Reduce heat to medium-low, while maintaining the temperature of 185F for 20 minutes. Add Salt. Remove the pot of milk from heat and let sit for a few minutes before straining.
Line a fine-mesh strainer with a cheesecloth-lined colander and either pour the milk mixture into that or transfer the Clumps of milky white curds individually with a spoon.
Variations and Substitutions
- Lemon Juice - Use white wine vinegar in place of the lemon juice. You can also try using other types of vinegar such as apple cider or rice vinegar, but the flavor may be slightly different.
- Milk - While whole milk is preferred for making ricotta, you can use 2% or even skim milk in a pinch. The resulting cheese will have less fat and may not be as creamy, but it will still work.
- Salt - If you want to add more depth of flavor to your ricotta, try using sea salt or kosher salt instead of regular table salt. Just remember to adjust the amount based on the type of salt you use.
Equipment
- Sieve, Large Strainer or Cheese Cloth
- Thermometer
- Slotted Spoon
- wooden spoon
- Large Pot
Storage
Storage: Store the leftover ricotta in an airtight container in the fridge for up to 1 week.
Freeze: You can also freeze the cheese for up to 6 months. Defrost in the fridge before using.
Pro Tips
- Experiment with different herbs and spices for added flavor. Some popular options include thyme, rosemary, and garlic powder.
- For a healthier option, use low-fat or skim milk instead of whole milk. The end result may be slightly less creamy, but still delicious make a firmer cheese, and let it sit in the strainer for longer before transferring to an airtight container.
- If you do not have anything thin enough to strain with, you can use a coffee filter.
- Use a weighted plate to push out the excess liquid from the cheese for a firmer texture.
- Homemade ricotta is a versatile ingredient that can be used in both sweet and savory dishes. You can use it as a spread on toast, as a filling for stuffed pasta shells, or even in desserts like cannolis.
- It's also important to note that the ricotta-making process is relatively easy, it does require some time and patience. Don't rush through the straining process or your cheese may turn out too wet and runny.
FAQ
Yes, you can use heavy cream instead of whole milk to make ricotta cheese. Heavy cream will result in a richer and creamier cheese while using whole milk will produce a lighter and less fatty cheese. Experiment with both options to find your preferred taste and consistency.
Cottage cheese and whole milk ricotta are both made from curdling milk, but the main difference is that cottage cheese uses rennet to coagulate the milk while ricotta uses an acid such as vinegar or lemon juice. This results in a different texture and flavor - cottage cheese is chunky and tangy while ricotta is smooth and creamy. Both can be used in various recipes, so it ultimately comes down to personal preference.
Recipe Card
Whole Milk Ricotta Cheese
Equipment
- Sieve, Large Strainer or Cheese Cloth
- Thermometer
- Slotted Spoon
- Wooden spoon
- Large Pot
Ingredients
- ½ gallon or 8 cups Whole Milk
- ¼ teaspoon Kosher Salt
- 2 Tablespoons Lemon Juice or White Vinegar
Instructions
- Place Fresh milk in a large stockpot and stir in the salt.
- If you have a candy thermometer, clip it to the side of the pot to keep an eye on the temperature of the milk
- Set the milk on medium heat until it reaches 185F. Small curds will start to form.
- Stir in the lemon juice.
- Reduce heat to medium-low, while maintaining the temperature of 185F for 20 minutes. Add Salt. Remove the pot of milk from heat and let sit for a few minutes before straining.
- Line a fine-mesh strainer with a cheesecloth-lined colander and either pour the milk mixture into that or transfer the Clumps of milky white curds individually with a spoon.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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