Homemade Ricotta

This is our go-to recipe for our ricotta. Because the cheesemaking process involves intentionally curdling milk to create curds, it doesn't really matter if the milk you make it with is old or even slightly sour, making this a great way to use up milk that isn't full-on expired, but that you still don't feel like drinking. You can also make this recipe with fresh milk, should you desire. It tastes great either way!


Small Batch:

  • 6 cups whole milk OR 6 cups reduced fat milk & ¼ cup heavy cream

  • ½ tsp. of salt

  • 2 tbsp. of lemon juice

Large Batch:

  • 1 gallon whole milk OR 1 gallon reduced fat milk & 1 cup heavy cream

  • 1 ½ tsp. of salt

  • 5 tbsp. + 1 tsp of lemon juice


  1. Line a colander or strainer with 3 layers of cheesecloth.

  2. In a large, non-reactive pot, heat milk and salt until scorching.

  3. Add lemon juice and stir gently until curds begin to form.

  4. Skim the liquid with a slotted spoon and gently transfer the curds to the cheesecloth-lined strainer and let drain for five minutes. If needed,

  5. Transfer cheese to a bowl and serve, or cover tightly and refrigerate for up to 3 days.

This recipe is based on: https://www.foodrepublic.com/recipes/how-to-make-ricotta-cheese/