How to Make Ricotta Cheese at Home Like an Italian CheeseMaker
How to Make RICOTTA CHEESE at Home Like an Italian CheeseMaker is a medium Italian recipe that serves 8. 174 calories per serving. Recipe by Vincenzo's Plate on YouTube.
Prep: 30 min | Cook: 1 hr 20 min | Total: 2 hrs 10 min
Cost: $52.01 total, $6.50 per serving
Ingredients
- 10 liters Raw Cow Milk (fresh, non‑pasteurized, from a trusted farm)
- 200 ml Whey Starter (Siero Innesto) (collected from a previous cheese batch; rich in natural ferment)
- 5 grams Calf Rennet Powder (dissolved in 50 ml demineralized water; animal rennet gives authentic texture)
- 50 ml Demineralized Water (for dissolving rennet; prevents mineral interference)
- 1 tsp Salt (optional, for flavor)
Instructions
Filter the raw milk
Pour the raw milk through a fine mesh colander into the pot to remove any debris or impurities.
Time: PT5M
Heat milk to coagulation temperature
Place the pot over low heat and slowly warm the milk to 40 °C, stirring gently to prevent scorching.
Time: PT10M
Temperature: 40°C
Prepare the rennet solution
Dissolve the calf rennet powder in 50 ml demineralized water, mixing until fully dissolved.
Time: PT5M
Add whey starter and rennet
Stir the whey starter into the warmed milk, then gently pour in the rennet solution, mixing for 30 seconds only.
Time: PT5M
Allow the milk to coagulate
Cover the pot and let the milk sit at 40 °C for about 30 minutes until a firm curd forms.
Time: PT30M
Temperature: 40°C
Check curd firmness
Press a fingertip gently into the curd; the surface should feel clean and the curd should hold its shape.
Time: PT5M
Cut the curd (optional first cut)
Using a long knife, cut the curd into uniform cubes about 1 cm in size, then let it rest for 5 minutes.
Time: PT5M
Heat the whey to ricotta‑forming temperature
Gradually raise the temperature of the whey to 60‑61 °C while stirring gently.
Time: PT10M
Temperature: 60°C
Form the ricotta curds
Continue stirring for another 10 minutes; the curds will rise to the surface and form a soft, fluffy mass.
Time: PT10M
Temperature: 60°C
Let the curds settle
Turn off the heat and let the pot sit for 5 minutes so the ricotta can firm slightly.
Time: PT5M
Drain the ricotta
Line a colander with cheesecloth, place it over a large bowl, and gently ladle the curds into the cloth. Allow to drain for 10 minutes, then gather the corners and squeeze lightly to remove excess whey.
Time: PT10M
Cool and store
Transfer the ricotta to a clean container, sprinkle with a pinch of salt if desired, and refrigerate.
Time: PT5M
Nutrition Facts
- Calories
- 174
- Protein
- 11 g
- Carbohydrates
- 3 g
- Fat
- 13 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Contains animal rennet
Allergens: Milk
Ingredient Substitutions
- Instead of Raw Cow Milk: Pasteurized whole milk (results in milder flavor), Goat milk
- Instead of Whey Starter (Siero Innesto): Commercial whey starter, A pinch of mesophilic culture
- Instead of Calf Rennet Powder: Microbial rennet, Vegetarian rennet tablets
- Instead of Demineralized Water: Distilled water
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Large Stainless Steel Pot
- Food Thermometer
- Fine Mesh Colander
- Cheesecloth
- Wooden Spoon
- Large Bowl
Critical Steps — Do Not Skip
- Heating the milk to exactly 40 °C before adding rennet.
- Dissolving rennet in demineralized water and adding it without over‑mixing.
- Maintaining the whey temperature at 60‑61 °C while forming the ricotta.
Chef Tips from the Video
- Using whey starter from a previous cheese batch adds natural enzymes that improve flavor and shelf‑life.
- If you prefer a richer ricotta, add a splash of cream to the milk before heating.
- For a slightly salted ricotta, dissolve the salt in the whey before the final draining step.
Troubleshooting
Curd does not set after 30 minutes.
Check that the milk reached 40 °C and that the rennet was fresh. Re‑heat gently to 42 °C and add a second dose of rennet if needed.
Ricotta turns grainy or rubbery.
You likely overheated the whey above 65 °C. Keep the temperature at 60‑61 °C and stop stirring as soon as the curds gather.
Too much whey remains after draining.
Let the ricotta drain longer (up to 20 minutes) or gently press the cheesecloth to remove excess moisture.
Storage
Refrigerator: 4 °C, up to 5 days in an airtight container
Freezer: -18 °C, up to 2 months (freeze in portioned bags)
Room temperature: Not recommended; ricotta spoils quickly at room temperature
Make-Ahead Tips
- Ricotta can be made a day ahead; store in the fridge and bring to room temperature before serving.
- Portion and freeze for later use in desserts or pasta fillings.
Frequently Asked Questions
What is the cultural significance and history of fresh ricotta cheese in Italian cuisine?
Ricotta has been a staple of Italian peasant cooking for centuries, originally made from the whey left over after making other cheeses. Its name means "re‑cooked" because the whey is heated again to extract the remaining proteins, providing a nutritious, low‑cost cheese used in everything from pasta fillings to desserts.
What are the traditional regional variations of ricotta in Italy?
In Southern Italy, ricotta is often mixed with honey or citrus zest, while in the north it may be enriched with cream to make ricotta di bufala. Sardinia produces a firmer, salted ricotta called "ricotta salata" that is grated over pasta.
How is fresh ricotta traditionally served in the Campania region of Italy?
In Campania, fresh ricotta is commonly drizzled with extra‑virgin olive oil, a pinch of sea salt, and fresh herbs, then served with warm crusty bread as an antipasto or used as a filling for ravioli and cannoli.
During which Italian celebrations is ricotta traditionally used?
Ricotta features prominently during Easter, where it fills sweet pastries like pastiera, and during Christmas, where it is layered in tiramisu and other festive desserts.
What authentic ingredients are essential for traditional Italian ricotta versus common substitutes?
Authentic ricotta uses raw cow or sheep milk, whey starter from a previous cheese, and calf rennet. Substitutes such as pasteurized milk, commercial starter cultures, or microbial rennet can be used, but they alter flavor and texture.
What other Italian dishes pair well with fresh ricotta from Vincenzo's Plate?
Fresh ricotta pairs beautifully with spinach‑filled ravioli, baked lasagna, honey‑drizzled crostini, and desserts like cannoli or ricotta cheesecake.
What makes Vincenzo's Plate's fresh ricotta recipe special in Italian cheese‑making tradition?
Vincenzo emphasizes the use of raw milk and a homemade whey starter, preserving the natural enzymes that give the ricotta a richer, more complex flavor than many commercial versions.
What are the most common mistakes to avoid when making fresh ricotta cheese at home?
Common errors include overheating the milk or whey, over‑mixing after adding rennet, and using stale rennet. Each of these can prevent proper curd formation or produce a grainy texture.
Why does this fresh ricotta recipe use calf rennet instead of a microbial alternative?
Calf rennet provides a gentle coagulation that yields a softer, creamier curd ideal for ricotta, whereas microbial rennets can create a slightly bitter after‑taste and a firmer texture.
Can I make Vincenzo's Plate fresh ricotta ahead of time and how should I store it?
Yes, ricotta can be prepared up to two days in advance. Store it in an airtight container in the refrigerator at 4 °C; for longer storage, freeze in portioned bags for up to two months.
What does the YouTube channel Vincenzo's Plate specialize in?
The YouTube channel Vincenzo's Plate specializes in authentic Italian home cooking, focusing on traditional techniques, seasonal ingredients, and artisan food preparation such as cheese‑making and pasta crafting.
How does the YouTube channel Vincenzo's Plate's approach to Italian cheese making differ from other cooking channels?
Vincenzo's Plate emphasizes using raw, locally sourced dairy and homemade starters, providing detailed temperature control tips and cultural context, whereas many other channels rely on pasteurized milk and pre‑made cultures for convenience.
Last updated: August 31, 2026
