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Homemade Ricotta

Homemade Ricotta

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The other day I ran to the store to pick up some ricotta.  My usual brand was not in stock, and the other one was.  I tossed a package into my cart and puttered around the store finishing my shopping.  Halfway through the market, it hit me, what was I doing paying that much money for a mere 6 ounces.  I could make ricotta for a fraction of the cost and it would probably taste so much better.  Back to the shelving, it went.  I went home and began to make this recipe for Homemade Ricotta.

Homemade Ricotta

Making ricotta is simple.  In fact, most of us have all the ingredients in our home right now.  It doesn’t take that long;  about thirty minutes.  And it tastes so much better than buying it at the store.  It is creamy, slightly lemony, and so fresh tasting.  I love that I can play with the flavor by adding different salts or even zest from citrus.

I like to use ricotta tossed with hot pasta and veggies, it makes a wonderfully light dinner.  As well when I am in a bind for something sweet, it makes a lovely dessert;  just add some fresh fruit and a drizzle of honey.  Breakfast time, add some to your pancakes or waffles.  I have even tossed a little with chestnut honey into my oatmeal.

Now go to your fridge, pull out that milk (whole milk that is) and grab a lemon.  You are going to have some fun now…… and can thank me later.

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Yield: about 2 cups

Homemade Ricotta

Homemade Ricotta

Making ricotta at home is SO EASY and it takes so much better than store bought as it is creamy and rich in flavor.

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes


  • 5 cups whole milk, I use organic
  • 1 cup heavy cream, also organic
  • 4 tablespoons fresh lemon juice
  • salt to taste


    Heat milk to boiling.

    Lower heat to a very low simmer.

    Stir in lemon juice.

    The milk will begin to turn to curds after a couple minutes.

    Once the process has ended you will have a pan of curds and a watery mixture.

    Drain the curds into a cheesecloth-lined colander.

    Put into a small bowl and season with salt.

    Let chill at least an hour before using.




Only use whole milk and heavy cream, low fat milk products do not work as well.

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

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Sunday 26th of August 2012

Forget later, thanking you NOW!


Wednesday 13th of June 2012

You're so right! Why buy it when we can make it fresher at home? That's what I keep telling myself--and promptly forgetting. But I need to do this. I want to! I'm going to. Thanks for reminding me!


Monday 1st of August 2011

It must be great eat your own ricotta. Thanks for share

Chez Loulou

Monday 1st of August 2011

Thank you! I just finished writing a grocery list and had put ricotta on it. Instead I'll make my own when I get home this afternoon. I've made goat's cheese almost exactly the same way and it was amazing, but have had a hard time getting my hands on fresh (unpasteurized) goat's milk ever since.

Mary Catherine

Sunday 31st of July 2011

Oh, yum. I love how unexpectedly simple ricotta is and I especially love how BEAUTIFUL you've made it look. Something I recently discovered: fresh goat cheese is just as simple! (And amazing) I did a little post over at Good Graces if you're interested.

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