How to Make the Best Homemade Ricotta Cheese Recipe
How to Make the BEST Homemade Ricotta Cheese Recipe is a easy Italian recipe that serves 4. 140 calories per serving. Recipe by Bigger Bolder Baking with Gemma Stafford on YouTube.
Prep: 15 min | Cook: 1 hr 15 min | Total: 1 hr 50 min
Cost: $17.80 total, $4.45 per serving
Ingredients
- 1 gallon Whole Milk (whole‑fat, pasteurized (avoid ultra‑pasteurized for best curdling))
- 1 cup Heavy Cream (can use heavy whipping cream, single cream, or table cream)
- 1 teaspoon Salt (kosher or table salt)
- 1/4 cup Lemon Juice (freshly squeezed; can substitute white vinegar)
- 1 piece Cheesecloth (or thin tea towel) (thin enough for liquid to pass through; reusable)
Instructions
Set Up Strainer and Cheesecloth
Place a fine mesh sieve or strainer over a large bowl, line it with cheesecloth (or a thin tea towel). Set aside.
Time: PT5M
Combine Milk, Cream, and Salt
Pour the whole milk and heavy cream into a large pot, add the salt, and stir gently.
Time: PT2M
Heat to Simmer
Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
Time: PT12M
Temperature: medium heat
Add Acid to Curdle
Lower the heat slightly and slowly pour the lemon juice into the simmering milk while stirring with a wooden spoon. The curds will separate from the whey within seconds.
Time: PT1M
Temperature: medium heat
Turn Off Heat and Strain
Remove the pot from the burner and carefully pour the curdled mixture into the prepared strainer, allowing the whey to collect in the bowl below.
Time: PT2M
Drain at Room Temperature
Let the curds sit in the strainer at room temperature for about 1 hour. The remaining whey will continue to drain, and the ricotta will firm up.
Time: PT1H
Squeeze Excess Whey
Gather the corners of the cheesecloth and gently squeeze to remove any remaining liquid. Transfer the ricotta to a serving bowl.
Time: PT2M
Store or Serve
Cover the ricotta and refrigerate. Use within 5 days. The leftover whey can be stored in the fridge for baking or marinades.
Time: PT1M
Temperature: 4°C
Nutrition Facts
- Calories
- 140
- Protein
- 8 g
- Carbohydrates
- 6 g
- Fat
- 10 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Milk
Ingredient Substitutions
- Instead of Whole Milk: 2% Milk (less creamy)
- Instead of Heavy Cream: Half‑and‑half (less rich)
- Instead of Salt: Sea salt
- Instead of Lemon Juice: White vinegar, Apple cider vinegar
- Instead of Cheesecloth (or thin tea towel): Fine mesh strainer alone
Equipment Needed
- Large Pot
- Large Bowl
- Fine Mesh Sieve or Strainer
- Cheesecloth or Thin Tea Towel
- Wooden Spoon
- Second Bowl for Draining
- Kitchen Timer (optional)
Critical Steps — Do Not Skip
- Use a wooden spoon instead of a whisk when adding the acid to preserve curd texture
- Allow the curds to drain for at least one hour at room temperature
- If curds do not form, add a little more lemon juice or vinegar
Chef Tips from the Video
- Use whole‑fat milk for the richest flavor and creamier texture.
- Freshly squeezed lemon juice gives a cleaner taste than bottled juice.
- Reserve the whey – it’s great for adding moisture to baked goods.
Troubleshooting
Curds did not form after adding lemon juice
Add an additional 1‑2 tablespoons of lemon juice or a splash of white vinegar; stir gently and wait a few seconds.
Ricotta is too watery after draining
Let it drain longer or gently press with the cheesecloth to expel more whey.
Ricotta is too dry or grainy
Reduce draining time or add a tablespoon of cream to the curds and stir gently.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in a sealed bag for up to 2 months; texture will become crumbly after thawing.
Room temperature: Do not leave out more than 2 hours; keep at room temperature only during the draining step.
Make-Ahead Tips
- Ricotta can be made a day ahead and kept refrigerated; bring to room temperature before using.
- Save the whey for bread recipes, pancakes, or as a tenderizing liquid for meat.
Frequently Asked Questions
What is the cultural significance and history of ricotta cheese in Italian cuisine?
Ricotta, meaning “re‑cooked,” has been a staple of Italian cooking since Roman times, originally made from the whey left over after cheese‑making. It is prized for its light, creamy texture and is used in both sweet dishes like cannoli and savory dishes such as lasagna and stuffed pastas.
What are the traditional regional variations of ricotta in Italy?
In Southern Italy, ricotta is often made from sheep’s milk whey and flavored with citrus zest, while in the North it may be mixed with mascarpone for a richer spread. Some regions add herbs or pepper for a savory twist.
How is fresh ricotta traditionally served in Italy?
Fresh ricotta is commonly served drizzled with honey and toasted nuts as a dessert, spooned over warm pasta with herbs, layered in lasagna, or used as a filling for pastries and cannoli shells.
On what occasions is ricotta typically used in Italian celebrations?
Ricotta appears in holiday meals such as Christmas panettone fillings, Easter pastries like pastiera, and festive lasagna dishes served at family gatherings.
How does ricotta fit into the broader Italian cheese tradition?
Ricotta is a whey cheese, complementing the harder aged cheeses like Parmigiano‑Reggiano. Its mild flavor balances richer dishes and provides a creamy base for both sweet and savory Italian recipes.
What are the authentic traditional ingredients for ricotta versus acceptable substitutes?
Traditional ricotta uses whole milk, cream, a pinch of salt and an acid such as lemon juice or vinegar. Acceptable substitutes include using half‑and‑half instead of cream, or white vinegar in place of lemon juice, though flavor may vary slightly.
What other Italian dishes pair well with homemade ricotta from Bigger Bolder Baking with Gemma Stafford?
Gemma Stafford’s ricotta pairs beautifully with her homemade pasta, classic lasagna, spinach‑ricotta stuffed shells, and sweet desserts like cannoli or ricotta cheesecake.
What makes Gemma Stafford’s homemade ricotta special in the context of Italian cuisine?
Gemma’s method emphasizes simplicity—only four ingredients and no special cultures—while using whole‑fat milk and cream for a luxuriously creamy texture that rivals store‑bought ricotta.
What are the most common mistakes to avoid when making homemade ricotta cheese using the Bigger Bolder Baking with Gemma Stafford recipe?
Common errors include overheating the milk (causing a boil), whisking the curds which breaks them up, and draining for too short a time which leaves excess whey. Follow Gemma’s tips: keep the heat at a gentle simmer, stir with a wooden spoon, and let the curds drain at least one hour.
Why does the Bigger Bolder Baking with Gemma Stafford ricotta recipe use a wooden spoon instead of a whisk when adding the acid?
A wooden spoon gently folds the acid into the milk without breaking the delicate curd clusters. A whisk creates too much agitation, turning the curds into a fine, grainy texture that loses the creamy mouthfeel.
Can I make the Bigger Bolder Baking with Gemma Stafford homemade ricotta ahead of time and how should I store it?
Yes, the ricotta can be prepared up to a day in advance. Store it in an airtight container in the refrigerator at 4 °C; it will keep for up to five days. Keep the leftover whey chilled for later use in baking or marinades.
What does the YouTube channel Bigger Bolder Baking with Gemma Stafford specialize in?
The YouTube channel Bigger Bolder Baking with Gemma Stafford specializes in approachable, from‑scratch baking tutorials that cover fundamentals like making butter, cream cheese, ricotta, and a wide range of sweet and savory baked goods.
How does the YouTube channel Bigger Bolder Baking with Gemma Stafford’s approach to Italian cheese making differ from other cooking channels?
Gemma focuses on minimal equipment, everyday pantry ingredients, and clear step‑by‑step explanations, making traditional Italian cheeses like ricotta accessible to home cooks without specialized cultures or fancy tools, unlike many channels that assume advanced equipment.
Last updated: August 30, 2026
