Easy Homemade Ricotta Cheese (3 Ingredients)

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I always thought it would be difficult to make a ricotta cheese recipe. Turns out it is the easiest cheese to make! I have found that it is a roll of the dice to get the right texture of ricotta cheese from a grocery store. You open the plastic container and hope the ricotta cheese is not pure liquid. I am sure you will find this ricotta cheese recipe as easy to make as I have found it to be!

Why Homemade Ricotta is Better

Creamier Texture: Store-bought ricotta can be grainy. This homemade version is incredibly smooth, fluffy, and delicate.
Better Flavor: It tastes like fresh sweet milk, not preservatives.
Customizable: You can control the texture by how long you drain it (short time for soft dips, longer for lasagna).

What You Will Need

1 gallon of whole milk
1 teaspoon of citric acid or ⅔ cup of white vinegar
1 teaspoon of sea salt

The Milk for the Ricotta Cheese Recipe

I have only used whole milk in this recipe. I have not yet tried plant milks, not sure if they will work or not. It is important to get the milk up to 200 degrees F when you are making the recipe. An instant read thermometer comes in handy! The first few times I made this recipe I guessed what the temperature was and some of the cheese were not up to par. Do not use Ultra-Pasteurized milk (UHT). It has been heated to a high temperature that changes the protein structure, so it will not curdle properly. Look for regular pasteurized milk or raw milk.

White Vinegar or Citric Acid?

I have made this ricotta cheese recipe many times and both the white vinegar and the citric acid did a great job at forming the cheese. At a store in Cleveland, they happened to have citric acid and I picked some up. I liked the way it worked and so I kept up with it. However, the white vinegar works just as well. I don't use the white vinegar because I don't want to run out of it and forget to get more!

Yes Whey!

Whey is the liquid that is left over after draining the cheese. The whey makes a great liquid to make bread with! Plan ahead and you can have some great tasting bread with your ricotta cheese!

The ricotta cheese recipe would make a great addition to a pizza made with the pizza dough recipe! You can also use it in my Lemon Blueberry Ricotta Dip!

Why didn't my milk curdle?

The most common reason for failure is using Ultra-Pasteurized (UHT) milk. High heat treatment changes the protein structure of the milk, preventing it from forming curds. Always check the label and use regular Pasteurized milk.

Can I use lemon juice instead of citric acid or vinegar?

Yes! Fresh lemon juice is a great substitute and adds a lovely, subtle brightness. Use about ⅓ cup of fresh lemon juice for every gallon of milk.

What should I do with the leftover liquid (whey)?

Don't pour it down the drain! That liquid is "acid whey," and it's full of protein. You can use it to replace the water in pizza dough or bread recipes for extra flavor. It also works great in smoothies or soups.

How long does homemade ricotta last?

Because it has no preservatives, homemade ricotta is best eaten fresh. It will stay good in an airtight container in the refrigerator for 4-5 days.

My ricotta is too dry. How can I fix it?

If your cheese is too dry or crumbly, simply stir a tablespoon or two of the reserved whey (or a little heavy cream) back into the curds until it reaches your desired creamy consistency. To prevent this next time, drain it for a shorter period (just 2-3 minutes for a soft, dip-like texture).

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