ricotta cheese recipe from cleveland cooking
And Then Some...

How to Make Ricotta Cheese Recipe Made at Home

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!

The milk

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.

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!

The 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!

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ricotta cheese recipe from cleveland cooking

Ricotta cheese recipe

I always thought it would be difficult to make a ricotta cheese recipe. Turns out it is the easiest cheese to make!
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Prep Time 10 mins
Cook Time 20 mins
Resting time 10 mins
Total Time 40 mins
Course Appetizer, Main Course, Pasta, Pizza
Cuisine Italian
Servings 8 1/2 cup per serving
Calories 204 kcal


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


  • In a large pot, bring the gallon of whole milk up to 200 degree F. Stirring frequently.
  • Once the milk has reached 200 degrees F, take the pot off of the fire.
  • Stir in the salt and citric acid to incorporate well.
  • After incorporating, stop stirring and let the milk set for 10 minutes.
  • After 10 minutes, start to skim the curds off of the top of the pot into a cheesecloth lined sieve.
  • Place in an airtight container and store in the refrigerator.


Serving: 0.5cupCalories: 204kcalCarbohydrates: 9gProtein: 10.1gFat: 14.2gSodium: 135mgSugar: 0.3gCalcium: 289mg
Keyword cheese, riccota cheese
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