How to Make Ricotta Cheese
How to Make Ricotta Cheese is a medium Italian recipe that serves 4. 120 calories per serving. Recipe by Vito Iacopelli on YouTube.
Prep: 15 min | Cook: 39 min | Total: 1 hr
Cost: $0.82 total, $0.21 per serving
Ingredients
- 1 gallon Whey (Leftover whey from mozzarella making; warm to 198°F before adding other ingredients)
- 4 gram Baking Soda (Dissolved in a small amount of water before adding to whey)
- 2 teaspoon Salt (Fine sea salt; helps flavor and absorb water for a fluffier ricotta)
- 1 cup White Vinegar (Add gradually; amount may be adjusted by eye (usually 3‑4 minutes of curd formation))
- 1 tablespoon Extra Virgin Olive Oil (Optional, for drizzling on finished ricotta)
Instructions
Prepare the whey
Pour 1 gallon of whey into a large pot and set aside any leftover curds.
Time: PT5M
Heat whey to 198°F
Place the pot over medium heat, stirring occasionally, and heat until the whey reaches 198°F (92°C).
Time: PT20M
Temperature: 198°F
Add baking soda
Dissolve 4 g of baking soda in a splash of water and stir it into the hot whey until fully incorporated.
Time: PT2M
Season with salt
Stir in 2 tsp of fine sea salt.
Time: PT1M
Add vinegar and form curds
Slowly pour about 1 cup of white vinegar into the pot while gently stirring. Watch the mixture turn milky and curds begin to appear.
Time: PT3M
Turn off heat and rest
Remove the pot from the burner and let the mixture sit undisturbed for 4 minutes so the curds fully develop.
Time: PT4M
Brief reheating
Return the pot to low heat for about 2 minutes to give the curds a final lift.
Time: PT2M
Strain the ricotta
Line a fine mesh strainer with cheesecloth over a large bowl. Ladle the curds into the strainer and let drain gently for 5 minutes.
Time: PT5M
Finish and serve
Transfer the drained ricotta to a serving bowl, drizzle with olive oil if desired, and serve immediately or store.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 12 g
- Carbohydrates
- 5 g
- Fat
- 6 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Whey: Whole milk (will produce a gum‑my texture; add cream to improve consistency)
- Instead of Salt: Kosher salt
- Instead of White Vinegar: Lemon juice
- Instead of Extra Virgin Olive Oil: Grapeseed oil
Equipment Needed
- Large Pot
- Food‑Safe Thermometer
- Wooden Spoon
- Fine Mesh Strainer or Cheesecloth
- Large Bowl
- Ladle
- Kitchen Scale (optional)
Critical Steps — Do Not Skip
- Heating whey to the correct temperature (198°F) without boiling.
- Adding the correct amount of baking soda to neutralize acidity.
- Observing curd formation after adding vinegar and adjusting if needed.
- Gentle draining without pressing the curds.
Chef Tips from the Video
- Use a stainless‑steel pot for even heating.
- A digital thermometer gives the most accurate temperature control.
- If you prefer a richer ricotta, stir in a tablespoon of heavy cream after draining.
Troubleshooting
No curds form after adding vinegar.
Make sure the whey reached at least 190°F before adding vinegar and add a little more vinegar gradually.
Ricotta is too gummy or rubbery.
Use whey rather than milk; if using milk, add a splash of cream and reduce the amount of vinegar.
Ricotta is too dry.
Increase the amount of whey or add a tablespoon of warm milk/cream during the final mixing step.
Storage
Refrigerator: Store in an airtight container, covered with a thin layer of whey or water, for up to 3 days.
Freezer: Freeze in a sealed bag for up to 1 month; 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 a day ahead; keep it covered in its whey in the refrigerator.
- For a smoother texture, blend the ricotta briefly with a hand‑immersion blender before serving.
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 ancient Roman times, traditionally made from the whey left over after cheese‑making. It is used in both sweet dishes like cannoli and savory dishes such as lasagna and pizza, embodying the Italian principle of waste‑not, want‑not.
What are the traditional regional variations of ricotta in Italian cuisine?
In Southern Italy, ricotta is often mixed with honey and citrus zest, while in the north it may be blended with herbs or used in stuffed pastas like ravioli. Sardinia produces a firmer ricotta called "ricotta forte" that is aged, whereas Campania favors a very soft, fresh version.
How is fresh ricotta traditionally served in Italy?
Fresh ricotta is commonly spooned over warm polenta, spread on toasted bread with olive oil and salt, or layered in lasagna. It is also served as a simple dessert with a drizzle of honey and toasted nuts, highlighting its delicate flavor.
On what occasions or celebrations is ricotta traditionally used in Italian culture?
Ricotta appears in holiday meals such as Christmas panettone filling and Easter pastries like pastiera. It is also a staple at family gatherings for homemade pasta dishes and as a topping for pizza during casual weekend meals.
What other Italian dishes pair well with fresh ricotta made from whey?
Fresh ricotta pairs beautifully with honey‑glazed figs, fresh berries, or roasted vegetables. It also complements pasta dishes like ricotta‑filled ravioli, spinach and ricotta cannelloni, and can be used as a creamy base for pizza toppings alongside prosciutto and arugula.
What makes homemade whey ricotta special compared to store‑bought ricotta in Italian cuisine?
Homemade whey ricotta retains the whey’s subtle sweetness and has a silkier, melt‑in‑the‑mouth texture that commercial versions often lack. Because it’s made from the same whey used for mozzarella, it captures more of the original milk proteins, resulting in higher protein content.
What are the most common mistakes to avoid when making ricotta cheese from whey?
Common errors include overheating the whey past the target temperature, adding too much vinegar which creates grainy curds, and pressing the curds too hard while draining. Also, using milk instead of whey without adjusting the recipe can lead to a gummy texture.
Why does this ricotta recipe use whey instead of milk, and what effect does that have?
Whey contains the remaining milk proteins after mozzarella curdling, giving ricotta a lighter, creamier texture and higher protein content. Milk alone lacks those concentrated proteins, often resulting in a denser, gummy curd unless cream is added.
Can I make this ricotta ahead of time and how should I store it?
Yes, you can make the ricotta up to three days in advance. Store it in an airtight container, covered with a thin layer of its own whey or a little cold water, and keep it refrigerated. For longer storage, freeze in a sealed bag and thaw in the fridge before use.
What does the YouTube channel Vito Iacopelli specialize in?
The YouTube channel Vito Iacopelli focuses on Italian‑style home cooking, especially cheese‑making, pizza techniques, and high‑protein meals for fitness enthusiasts. Vito combines traditional methods with clear, step‑by‑step tutorials for home chefs.
How does the YouTube channel Vito Iacopelli's approach to Italian cheese making differ from other cooking channels?
Vito Iacopelli emphasizes the science behind each step—such as precise temperature control and pH balance—while keeping the process accessible with everyday kitchen tools. Unlike many channels that use shortcuts, Vito demonstrates authentic, twice‑cooked ricotta using whey, preserving the true flavor and texture.
Last updated: August 30, 2026
