How to Make Ricotta at Home (It's So Easy to Do it Yourself!)
How to Make Ricotta at Home (It's So Easy to Do it Yourself!) is a medium Italian recipe that serves 6. 90 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 11 min | Cook: 2 hrs 29 min | Total: 2 hrs 55 min
Cost: $4.60 total, $0.77 per serving
Ingredients
- 1 gallon Whole Milk (fresh pasteurized milk; avoid ultra‑pasteurized)
- 2 teaspoons Salt (kosher or table salt)
- 0.33 cup Lemon Juice (freshly squeezed preferred)
- 0.25 cup Distilled White Vinegar (standard white vinegar)
- 1 piece Cheesecloth (triple‑layer for draining)
Instructions
Line colander with cheesecloth
Place a triple‑layer cheesecloth over a large colander and let the edges hang over the sides; set the colander in the sink.
Time: PT5M
Combine lemon juice and vinegar
Measure 1/3 cup fresh lemon juice and 1/4 cup distilled white vinegar into a liquid measuring cup; stir and set aside.
Time: PT2M
Heat milk with salt
Pour 1 gallon whole milk into the Dutch oven, add 2 teaspoons salt, and heat over medium‑high heat, stirring frequently, until the temperature reaches 185°F.
Time: PT10M
Temperature: 185°F
Add acid mixture
Remove the pot from heat and slowly pour the lemon‑vinegar mixture into the milk while gently stirring; curdling will begin within seconds.
Time: PT1M
Let curdle
Let the pot sit undisturbed for 7 minutes so the curds separate from the translucent whey.
Time: PT7M
Drain curds
Carefully pour the curd‑and‑whey mixture into the prepared colander; allow it to sit for about 8 minutes until most whey drains away but the center remains moist.
Time: PT8M
Transfer and stir
Using a spoon or spatula, transfer the curds to a large bowl, stir gently to incorporate any remaining whey and break up larger curd pieces.
Time: PT3M
Chill
Cover the bowl and refrigerate for at least 2 hours before serving.
Time: PT2H
Nutrition Facts
- Calories
- 90
- Protein
- 5 g
- Carbohydrates
- 2 g
- Fat
- 6 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Milk, Dairy
Ingredient Substitutions
- Instead of Whole Milk: 2% milk (less creamy)
- Instead of Salt: sea salt
- Instead of Lemon Juice: bottled lemon juice
- Instead of Distilled White Vinegar: apple cider vinegar (will alter flavor)
- Instead of Cheesecloth: muslin cloth
Equipment Needed
- Dutch Oven
- Instant‑Read Thermometer
- Colander
- Large Bowl
- Measuring Cup
- Wooden Spoon or Spatula
- Cheesecloth
Critical Steps — Do Not Skip
- Heat milk to exactly 185°F
- Add acid mixture quickly after removing from heat
- Drain curds until whey stops flowing but center stays moist
Chef Tips from the Video
- Use the freshest whole milk you can find – the flavor and texture are far superior.
- A triple‑layer cheesecloth speeds up draining and yields a smoother cheese.
- If you like a slightly tangier ricotta, add an extra teaspoon of lemon juice before chilling.
Troubleshooting
Ricotta is too watery.
Let it drain longer or gently press the curds with the back of a spoon; you can also increase the acid slightly.
Curds did not form; milk stayed liquid.
Make sure the milk reaches 185°F and use fresh pasteurized milk, not ultra‑pasteurized. Add a little more lemon juice/vinegar.
Ricotta is grainy.
Stir gently after draining; avoid over‑mixing which can break the delicate curds.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in a sealed bag or container for up to 2 months; thaw in the refrigerator before use.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Ricotta can be made up to 2 days ahead; keep covered and stir before serving.
- For a firmer texture, drain an extra minute before chilling.
Frequently Asked Questions
What is the cultural significance and history of ricotta cheese in Italian cuisine?
Ricotta, meaning “cooked again,” has been a staple of Italian cooking since medieval times, originally made from the whey left over after cheese‑making. It is prized for its light, creamy texture and is used in dishes ranging from lasagna and cannoli to sweet desserts and simple cheese plates.
What are the traditional regional variations of ricotta in Italy?
In Sicily, ricotta is often mixed with honey and citrus zest for desserts, while in the north it may be blended with herbs for savory fillings. Some regions add a pinch of pepper or drizzle extra‑virgin olive oil to highlight its milky flavor.
How is fresh ricotta traditionally served in the Lazio region of Italy?
In Lazio, fresh ricotta is commonly served drizzled with high‑quality olive oil, a sprinkle of freshly cracked black pepper, and sometimes a touch of sea salt, allowing the cheese’s natural sweetness to shine.
During which Italian celebrations is ricotta commonly used?
Ricotta features prominently in holiday feasts such as Christmas and Easter, especially in baked goods like ricotta cheesecake, cannoli, and layered pasta dishes that bring families together.
What authentic ingredients are essential for traditional ricotta versus acceptable substitutes?
Traditional ricotta uses fresh whole milk, lemon juice or vinegar, and a pinch of salt. Substitutes like 2% milk work but produce a thinner cheese, and bottled lemon juice can replace fresh juice though the flavor is less vibrant.
What other Italian dishes pair well with homemade ricotta from America’s Test Kitchen?
Homemade ricotta pairs beautifully with classic lasagna, stuffed shells, spinach‑ricotta cannelloni, ricotta‑filled gnocchi, and even as a topping for toasted bruschetta with honey and figs.
What makes America’s Test Kitchen’s ricotta recipe special compared to other home‑ricotta tutorials?
The recipe emphasizes using fresh pasteurized milk (avoiding ultra‑pasteurized) and a precise temperature of 185°F, which yields a consistently creamy curd while preventing graininess—a hallmark of America’s Test Kitchen’s scientific approach.
What are the most common mistakes to avoid when making ricotta cheese at home?
Common errors include overheating the milk, using ultra‑pasteurized milk that won’t curdle, stirring too vigorously after the acid is added, and draining the curds for too long, which results in a dry texture.
Why does this ricotta recipe use both lemon juice and vinegar instead of just one acid?
Combining lemon juice and vinegar provides a balanced acidity that curdles the milk quickly while giving a subtle citrus note; using only one acid can either produce a harsher flavor or slower curdling.
Can I make the ricotta ahead of time and how should I store it?
Yes, ricotta can be made up to two days ahead. Keep it covered in an airtight container in the refrigerator; stir gently before serving to restore its creamy texture.
What does the YouTube channel America’s Test Kitchen specialize in?
America’s Test Kitchen specializes in rigorously tested, science‑based cooking tutorials that focus on reliable techniques, precise measurements, and equipment reviews to help home cooks achieve consistent results.
How does the YouTube channel America’s Test Kitchen’s approach to Italian cooking differ from other Italian cooking channels?
America’s Test Kitchen applies a methodical, test‑driven approach to Italian recipes, emphasizing exact temperatures, ingredient quality, and troubleshooting tips, whereas many other channels rely more on intuition and less on controlled experiments.
Last updated: August 30, 2026
