Homemade ricotta cheese is possible in just one hour and with only three ingredients! This recipe is so easy and the ricotta cheese so delicious that you’ll never need to buy it again!
There are several things which I can’t remember the last time I’ve purchased from the grocery store. I never buy jam anymore, in part because store-bought jams are very high in sugar, and in part because I can make a homemade batch in just ten minutes on the stovetop.
I rarely buy sandwich bread either, since I can have two fresh loaves in two hours. The same goes for mayonnaise (5 minutes in the Vitamix), ranch dressing (homemade is so much better), yogurt (easy to make in the crockpot or Instant Pot), and a slew of other foods.
Of course, there are times when convenience trumps homemade foods, but honestly, when you see how simple it is to make many things from scratch, it’s almost easier to spend a little time in the kitchen than it is to load up the car and make a trip to the store.
Ricotta cheese happens to be one of those foods I haven’t bought in years. You can make a delicious batch of ricotta cheese in just one hour and with just two or three ingredients (depending on whether or not you use cream). All you need is a stockpot, a candy thermometer for keeping track of the temperature, and a way to strain out the cheese.
Before you think that cheese making is too complicated or too much work for you, keep reading. We’re talking three easy steps and minimal babysitting.
Give it a try and use fresh, homemade ricotta on your pizzas, pastas, lasagna, toast, and more!
Homemade Ricotta in One Hour
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Homemade ricotta cheese is possible in just one hour and with only three ingredients! This recipe is so easy and the ricotta cheese so delicious that you’ll never need to buy it again!
Ingredients
- 8 C whole milk
- 1/2 C heavy cream (optional)
- 1/3 C lemon juice
- kosher salt to taste
Instructions
- Place a large pot on the stovetop and attach a candy thermometer to the side of the pot. Melt an ice cube in the bottom of the pot, swirling it around to coat the entire base.
- Pour in the milk, cream, and lemon juice. Stir gently to mix, being careful not to touch the bottom of the pot.
- Heat the milk mixture over medium-low heat until it reaches a temperature of 175 degrees, about 35 minutes, gently stirring once or twice.
- When the milk mixture reaches 175 degrees, turn the heat up to medium-high and heat for about 5 more minutes until it reaches 205 degrees.
- Remove the pot from the heat and let it stand 10 minutes.
- Scoop the cheese curds from the pot and into a strainer set over a bowl. Let the ricotta strain for 5 more minutes. Add salt to taste.
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This looks good. But it’s cottage cheese, not ricotta. 🤷🏻♀️ I’m still going to try it 🙂
While the two are very similar, this cheese has the taste and texture of ricotta.
I’m curious if the liquid that is left in the bowl is the same whey you use in your smoothies and as replacement for milk in your recipes? If so how long will that store in refrigerator? Wanting to make this today but don’t want to throw anything away that could be used for more yummy stuff.
It basically is, but I don’t save this whey. I already have all I need from yogurt making. And I feel this has a stronger taste.
OMG!!! That’s everything but RICOTTA!!! First, of, ricotta isn’t cheese!!! It’s made from WHEY, that’s the “liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese” (Wikipedia).
★★★★★
Yes, Sharon, technically you are right. But if you google “how to make ricotta”, the first several recipes that come up all call for milk and cream. Using milk and cream is a popular and easy way to make a homemade ricotta. Not to mention, a delicious way. 😉
I agree, Lisa. I’ve made this for years without complaints from anyone eating it. It is a delicious cheese and so simple!