Homemade Ricotta Cheese
Homemade Ricotta Cheese is a easy Italian recipe that serves 4. 150 calories per serving. Recipe by More Nick on YouTube.
Prep: 14 min | Cook: 53 min | Total: 1 hr 22 min
Cost: $6.07 total, $1.52 per serving
Ingredients
- 8 cups Whole Milk (fresh, preferably from a local farm)
- 1.5 cups Heavy Cream (cold, for richer texture)
- 0.25 teaspoon Salt (pinch for flavor, plus extra for seasoning)
- 1.5 lemons Lemon Juice (freshly squeezed, about 3‑4 tbsp)
- 0.25 teaspoon Nutmeg (freshly grated, optional)
- 1 tablespoon Honey (optional drizzle for serving)
- 1 tablespoon Cacao Nibs (optional garnish, adds crunch)
Instructions
Gather Ingredients and Equipment
Measure 8 cups milk, 1.5 cups heavy cream, pinch of salt, and have 1.5 lemons ready. Set out pot, thermometer, cheesecloth, strainer, bowl, and spoon.
Time: PT5M
Combine Milk, Cream, and Salt
Pour the milk and heavy cream into the large pot and add the pinch of salt. Stir gently to combine.
Time: PT2M
Heat to 195°F
Place the pot over medium heat. Using the thermometer, heat the mixture, stirring occasionally, until it reaches exactly 195°F (90°C).
Time: PT15M
Temperature: 195°F
Add Lemon Juice
Remove the pot from heat and immediately pour the juice of 1.5 lemons into the hot milk. Stir gently for about 30 seconds.
Time: PT1M
Let the Curds Form
Allow the pot to sit undisturbed for 5 minutes. You should see the mixture separate into curds and whey.
Time: PT5M
Prepare Draining Setup
Line the fine mesh strainer with a double layer of cheesecloth and set it over a large bowl to catch the whey.
Time: PT3M
Transfer Curds to Cheesecloth
Carefully pour the curdled mixture into the cheesecloth‑lined strainer.
Time: PT2M
Drain the Ricotta
Let the curds drain for 30 minutes. For a drier ricotta, let it sit longer.
Time: PT30M
Season the Cheese
Transfer the drained curds to a bowl. Stir in a pinch of additional salt and a pinch of freshly grated nutmeg.
Time: PT2M
Finish and Serve
Optional: drizzle honey over the ricotta and sprinkle cacao nibs. Serve immediately or store.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 10 g
- Carbohydrates
- 6 g
- Fat
- 10 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy, Potential nut allergen from cacao nibs
Ingredient Substitutions
- Instead of Whole Milk: Goat milk, 2% milk
- Instead of Heavy Cream: Half-and-half, Whole milk + butter
- Instead of Salt: Kosher salt, Sea salt
- Instead of Lemon Juice: White vinegar (1 tbsp per lemon)
- Instead of Nutmeg: Cinnamon, Allspice
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Cacao Nibs: Chopped dark chocolate, Toasted almonds
Equipment Needed
- Large Pot
- Food Thermometer
- Cheesecloth
- Fine Mesh Strainer
- Large Bowl
- Wooden Spoon or Heat‑proof Spatula
- Measuring Cups
- Ladle (optional)
Critical Steps — Do Not Skip
- Heating the milk to exactly 195°F without boiling.
- Adding the lemon juice quickly after removing from heat.
- Allowing the curds to rest undisturbed for proper coagulation.
- Draining the curds for the appropriate time to achieve desired texture.
Chef Tips from the Video
- For an ultra‑smooth ricotta, blend the drained curds briefly with a hand mixer.
- Add a pinch of lemon zest along with the juice for extra brightness.
- Use the whey left over in smoothies or bread recipes; it’s nutritious.
Troubleshooting
Curds did not form after adding lemon juice.
Make sure the milk reached 195°F; if it was cooler, reheat gently to the target temperature and add the lemon again.
Ricotta is too watery.
Allow the curds to drain longer (up to 45 minutes) or gently press the cheesecloth with a clean weight.
Ricotta is grainy instead of creamy.
Do not over‑heat the milk; keep temperature just below boiling and use heavy cream for added richness.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in a sealed bag for up to 2 months; texture may become crumbly after thawing.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Ricotta keeps well refrigerated; make it a day ahead for better flavor.
- If freezing, portion into small containers and thaw slowly in the fridge.
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, traditionally made from the whey left over after cheese‑making. It is prized for its light texture and used in both savory dishes like lasagna and sweet desserts such as cannoli.
What are the traditional regional variations of ricotta in Italy?
In Sicily, ricotta is often mixed with citrus zest and honey; in the north, it may be flavored with herbs and used in ravioli fillings. Some regions add a touch of pepper or grated pecorino for a savory twist.
How is fresh ricotta traditionally served in the Campania region of Italy?
In Campania, fresh ricotta is commonly drizzled with honey and sprinkled with toasted pine nuts or chocolate chips, served as a simple dessert or breakfast spread.
During which Italian celebrations is ricotta commonly featured?
Ricotta appears in holiday feasts such as Christmas and Easter, often incorporated into sweet pastries like zeppole or savory pies like timballo.
What authentic ingredients are essential for traditional ricotta versus modern substitutes?
Traditional ricotta uses fresh whole milk, whey, and an acid like lemon or vinegar. Modern recipes may add heavy cream for richness or use cultured buttermilk as the acid, but the core ingredients remain milk and an acid.
What other Italian dishes pair well with fresh ricotta made from the More Nick recipe?
Fresh ricotta pairs beautifully with spinach‑filled ravioli, baked ziti, layered lasagna, and desserts like ricotta cheesecake or honey‑drizzled crostini.
What makes the homemade ricotta from More Nick special compared to store‑bought versions?
The More Nick method uses a precise temperature of 195°F and fresh lemon juice, yielding a creamier texture and brighter flavor than many mass‑produced ricottas that are often pasteurized at higher temperatures and contain stabilizers.
How has homemade ricotta evolved in modern home cooking?
Home cooks now often add heavy cream for extra richness and use kitchen thermometers for accuracy, whereas traditional farm households relied on visual cues and simple acid additions.
What are the most common mistakes to avoid when making ricotta cheese at home?
Common errors include overheating the milk past 195°F, adding the acid too early, stirring too vigorously after curdling, and draining for insufficient time, all of which can produce grainy or watery ricotta.
Why does this ricotta recipe use lemon juice instead of vinegar?
Lemon juice provides a milder, citrusy flavor that complements the dairy without imparting the sharpness of vinegar, resulting in a sweeter, more delicate cheese ideal for both savory and sweet applications.
Can I make the ricotta ahead of time and how should I store it?
Yes, the ricotta can be prepared up to five days in advance. Store it in an airtight container in the refrigerator; for longer storage, freeze in a sealed bag, though the texture will become slightly crumbly after thawing.
What does the YouTube channel More Nick specialize in?
The YouTube channel More Nick focuses on approachable, farm‑to‑table cooking tutorials, often featuring fresh ingredients sourced directly from local farms and simple techniques for home cooks.
How does the YouTube channel More Nick's approach to Italian cooking differ from other Italian cooking channels?
More Nick emphasizes hands‑on, rustic methods using locally sourced dairy and straightforward equipment, whereas many Italian channels rely on commercial products and more elaborate techniques.
Last updated: September 1, 2026
