Fresh Whole Milk “Ricotta”

Fresh whole milk “ricotta” is, yes, something that can be homemade. It’s a cheater’s version, but it comes close to being the creamy, authentic, traditional stuff you’re accustomed to buying at the store. And it calls for just milk, yogurt, lemon juice, and salt.

A bowl filled with fresh whole milk ricotta and a spoon on the side.

Ricotta means “twice cooked” in Italian because traditionally it’s made from the whey left when making mozzarella. We have used raw milk, goats’ milk, organic milk, and supermarket milk, and it works out just fine. And it couldn’t be easier.–Melissa Hamilton and Christopher Hirsheimer

Can You Really Make Creamy, Authentic, Traditional Ricotta At Home?

To echo authors Hamilton and Hirsheimer, it couldn’t be easier to make your own ricotta. And to quote The New York Times and their Diner’s Journal blog, “Thinking about making ricotta is only marginally easier than actually making it.”

Although let’s clarify one thing. What they refer to isn’t ricotta, per se. It’s cheater’s ricotta made by souring milk with a little lemon juice rather than slowly simmering the whey leftover from cheese making. It’s satisfyingly similar to real ricotta in appearance, taste, and texture, it’s just not quite the same as can be had from the real deal. Close. (And you may be thinking it looks a little dry in the photo. The cheese pictured is well-drained for use in ricotta cheesecake. For softer curds, skim the curds immediately from the pot and don’t let them drain as long.)

Any extra “ricotta” or ricotta that’s left in your fridge from your intended use can be drizzled with honey and spooned up for breakfast, slathered on crostini and dribbled with a heady olive oil, tossed with freshly cooked pasta and herbs or vegetables, and…shall we go on? We think you get the idea.

Fresh Whole Milk Ricotta

  • Quick Glance
  • Quick Glance
  • 30 M
  • 2 H
  • Makes 12 (1/3 cup portions)
Print RecipeBuy the Canal House Cooking Vol., No. 7: La Dolce Vita cookbook

Want it? Click it.



Make a double boiler out of 2 large pots, pouring enough water in the bottom pot to come at least halfway up the sides of the top pot. Pour the milk into the top pot and heat over medium-high heat until the temperature reaches 190°F (88°C) on an instant-read or candy thermometer, at least 15 minutes and as long as 40 minutes.

Add the salt, yogurt, and lemon juice to the milk, and stir with a wooden spoon for about 30 seconds to mix everything together. Reduce the heat to low or turn it off.

Maintain the milk’s temperature at 190°F (88°C) for the next 25 minutes, lifting the pot out of the water if the milk gets too hot and returning it as the temperature drops. Whatever you do, DO NOT stir the milk while the ricotta curds are forming.

Use a skimmer to carefully lift all the ricotta curds out of the whey and transfer them to a fine-mesh strainer set over a bowl.

Let the ricotta drain for about 1 hour and then pour off any of the drained whey from the bowl and gently dump the ricotta from the sieve into the bowl. Transfer to a covered container and refrigerate for up to 4 days. Originally published March 23, 2012.

Print RecipeBuy the Canal House Cooking Vol., No. 7: La Dolce Vita cookbook

Want it? Click it.

    How to make homemade ricotta with slightly less fuss

    • One of our recipe testers, Jenny Howard, has made this recipe countless times. And recently she tried it without the added trouble of monitoring and maintaining the 190°F temperature over hot water. She simply brought it to temperature as instructed in step one, added the additional ingredients in step three, turned off the heat, and let it sit for 25 minutes without stirring.

      And what results was still quite lovely. As she explains, “It formed large curds perfectly well and was easy to lift out of the whey at the end of the rest. I’m not sure if I’m imagining it or not, but I vaguely remember the first batch (with the 190°F carefully maintained) being a bit lighter in texture and more airy, but it has been a while since I made that first batch and that could just be a confabulation.”

      So there you have it. When time (or the kids) are pressing down on you, you can make things a little easier for yourself with barely a discernable shift in quality.

    Recipe Testers' Reviews

    I was lucky to be in one of the 8 states that allows retail sales of raw milk and I purchased raw goat milk to try with this recipe—and it was a huge success! The homemade cheese is very perishable and I cannot vouch for being able to keep it in the refrigerator for up to 4 days, in either its plain or its marinated state. It disappeared long before then.

    I used only the lemon and no yogurt, and I salted it at the very end because I wanted to experience the goat milk version in its purest form initially. After 15 minutes, I felt I had enough curds to proceed and transferred then. I then took this cheese and made the Goat Cheese with Olives, Lemon, and Thyme without the olives and it was lovely and extra-much appreciated because the cheese was homemade!

    I chose to make this recipe because I needed ricotta cheese for another recipe. The use of the yogurt both intrigued me and made me question whether or not I wanted to give up one ingredient in favor of creating another. Since I still had plenty of my homemade yogurt, my curiosity won.

    I used 1 gallon (3.8L) of pasteurized 3.25% milk. My salt was fine sea salt. I used homemade skim milk yogurt with active culture that was strained to Greek yogurt consistency. I warmed my refrigerated milk to 190°F over 40 minutes in a double boiler (7 on induction cooktop). This is the usual time for me when working with cold milk, not 15 minutes as stated in the recipe. After draining for an hour, my “ricotta” was still warm, it was creamy with a hint of sweet and tangy goodness. In a time where conservation of ingredients is more important than ever. I’ve made ricotta before with just lemon juice or citric acid, I’m still not sure that the yogurt addition greatly enhanced the yield or the flavor of the finished product. Enjoyed some of the cheese while still warm piled on toasted ciabatta bread with fresh tomato, crushed olives, and olive oil... such a treat!

    Making a lasagna today, day 3, and it’s still creamy and delicious. Perhaps the use of the yogurt assists its shelf life or, in this case, refrigerator life. Used some of the whey in my morning smoothie. Stored the remaining whey in the fridge for bread making.


    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    1. This is not ricotta, it is homemade cottage cheese. I’m really getting sick of bloggers who don’t know what they are doing and flood the Internet with their nonsense just to get clicks.

      1. MikeA, you’re right. This isn’t ricotta. And we have plenty of caveats in the recipe stating so. From the quotes around the word “ricotta,” to the explanation of how this is different from ricotta, the least of which is:

        “Although let’s clarify one thing. What they refer to isn’t ricotta, per se. It’s cheater’s ricotta made by souring milk with a little lemon juice rather than slowly simmering the whey leftover from cheese making. It’s satisfyingly similar to real ricotta in appearance, taste, and texture, it’s just not quite the same as can be had from the real deal.”

    2. Thanks, Beth. Maybe with all that milk and cream I’ll finally take the plunge and try Mozzarella. Then I’d have the right whey to make the real ricotta. And I’d still have enough milk and cream to make this version, too. We’ll see. 😉

    3. I just made this and am happy and sad. I have a personal stake in a very happy cow and had two litres of her milk now that here calf has been weaned off. So, I am happy to use her milk while she is still lactating. However, I was so dismayed to figure out how much milk it takes to make so little ricotta – dairy is cruel.

      The recipe was successful however, I had some questions: the ricoitta seemed to happen almost instantly. Is there a need to leave it sitting in the heat for 25 minutes? Is there anything that can be done with the whey that is left-over as there is a lot? I would hate to waste it. BTW, it was as easy as pie to make. Mine is quite dry and I’m wondering if, whether I scooped out sooner from the whey would have made it a little moister. Thanks. Love your site by the way. Have made many a successful recipe from it.

      1. Hi Ariel, how wonderful that you have access to fresh milk and what a great question! I wonder if your curds formed more quickly because you were using raw milk? The commercial pasteurization process may destabilize the whey proteins and impact curd formation. As far as the leftover whey, you might using it in your baked goods. Thank you so much for your lovely words about our recipes.

        1. If what’s left after you make this is “whey,” can you then make real, re-cooked ricotta from it? I didn’t check the fridge before ordering my groceries, and I now am the proud owner of four gallons of whole milk and two quarts of heavy cream. I’ve got to give this a try just to make room for some food in there. 😉 But it would be fun if I could make the real thing from my leftover whey. What do you think?

          1. Hi Ruthie, since the first batch of ricotta is an acid precipitated heated cheese, the leftover whey usually isn’t used again to make a second batch of ricotta as the milk has already given up the bulk of its proteins in the first process. But leftover whey has a number of uses. It can be used to soak grains and beans, make pizza dough and breads, take the place of stock in soup and stew recipes and added to smoothies.

    4. I’m confused. Is it true that real ricotta and “ricotta” have the same taste, texture and composition? It just seems like the chemical process to make real ricotta is very different from that of “ricotta” so the outcome shouldn’t be the same. And when you say that the cheater’s “ricotta” is close but not the same, what exactly do you mean?

      1. Hi Addie. True ricotta is made from the leftover whey of cheese production. Once the curds (made up of mostly the protein casein) have been coagulated and removed, the whey, which is rich in other proteins, is left for a while then recooked, hence the term “ricotta,” and the cheese is formed. This version here is similar to a paneer that uses an acid to coagulate full-fat milk. Many people feel it has the same taste and mouth feel, some don’t. (You’ll notice the photo shows a drier cheese–that’s because it’s needed to make the ricotta cheesecake recipe that accompanies it.)

        Interestingly, I had dinner recently with Guliano Hazan, son of Marcella, and he told me he knows of cooks in Italy who make ricotta by cooking full-fat milk until curds are form.

    5. I am making the Canal House Roman Cheesecake (and homemade ricotta) for Easter next week! One question…can I use Greek (Fage) yogurt? Would 2% yogurt be okay, or is it best with whole? Thanks!

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