Homemade Ricotta
Homemade Ricotta is a easy Italian recipe that serves 6. 423 calories per serving. Recipe by COOKING WITH SHEREEN on YouTube.
Prep: 15 min | Cook: 1 hr 57 min | Total: 2 hrs 32 min
Cost: $38.51 total, $6.42 per serving
Ingredients
- 6 cups Whole Milk (preferably fresh, whole-fat)
- 2 cups Heavy Cream (full-fat, chilled)
- 2 teaspoons Italian Sea Salt (fine grain)
- 0.25 cup Fresh Lemon Juice (about 2 large Sicilian lemons, freshly squeezed)
- 2 tablespoons Sicilian Extra Virgin Olive Oil (for drizzling when serving)
- 1 teaspoon Sicilian Oregano (dried, for garnish)
Instructions
Gather Ingredients and Equipment
Measure out the milk, cream, salt, and lemon juice. Set out the pot, thermometer, ladle, cheesecloth, colander, and a large bowl.
Time: PT5M
Combine Milk, Cream, and Salt
Pour the whole milk and heavy cream into the large pot and add the sea salt. Stir gently to dissolve the salt.
Time: PT5M
Heat the Milk Mixture
Place the pot over medium heat and heat, stirring occasionally, until the temperature reaches 200°F (93°C).
Time: PT10M
Temperature: 200°F
Add Lemon Juice
Remove the pot from heat, slowly pour in the fresh lemon juice, and stir gently for about 30 seconds to distribute evenly.
Time: PT2M
Let the Curds Form
Cover the pot with a lid and let it sit undisturbed for 20 minutes. The curds will separate from the whey.
Time: PT20M
Rest the Curds
After the 20‑minute set, let the pot sit for an additional 1 hour without moving it. This yields a creamier texture.
Time: PT1H
Strain the Ricotta
Line a colander with cheesecloth and place it over a large bowl. Using the ladle, gently transfer the curds into the cloth.
Time: PT10M
Drain the Whey
Allow the ricotta to drain for about 15 minutes, or until it reaches your desired consistency. Keep the whey for baking or drinking.
Time: PT15M
Finish and Store
Transfer the ricotta to an airtight container, drizzle with olive oil, and sprinkle oregano if desired. Store in the refrigerator.
Time: PT0M
Nutrition Facts
- Calories
- 423
- Protein
- 9g
- Carbohydrates
- 14g
- Fat
- 37g
- Fiber
- 0g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk, Dairy
Ingredient Substitutions
- Instead of Whole Milk: 2% Milk (will yield less creamy ricotta)
- Instead of Heavy Cream: Half-and-half (will be less rich)
- Instead of Italian Sea Salt: Kosher salt (use 1.5× amount)
- Instead of Fresh Lemon Juice: White vinegar (1 tbsp)
- Instead of Sicilian Extra Virgin Olive Oil: Regular extra virgin olive oil
- Instead of Sicilian Oregano: Greek oregano
Equipment Needed
- Large Pot (at least 6‑quart)
- Food‑Safe Thermometer
- Ladle
- Cheesecloth
- Colander
- Large Bowl
- Wooden Spoon or Silicone Spatula
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Heat milk mixture to exactly 200°F without boiling.
- Add lemon juice off the heat and stir gently.
- Let the curds rest undisturbed for a full hour.
Chef Tips from the Video
- For extra flavor, add a pinch of freshly grated lemon zest to the ricotta before storing.
- Use the leftover whey as the liquid in homemade bread dough for a subtle richness.
Troubleshooting
Ricotta is grainy instead of creamy.
Ensure the milk never reaches a full boil and do not stir after adding lemon juice. Also, respect the 1‑hour undisturbed rest.
Too much whey remains, making ricotta watery.
Let the curds drain longer or gently lift the cheesecloth to allow more whey to escape.
Curds did not form at all.
Check that the milk reached 200°F and that the lemon juice was fresh and acidic enough. If needed, add an extra tablespoon of lemon juice.
Storage
Refrigerator: Airtight container, up to 5 days.
Freezer: Can be frozen for up to 2 months; thaw in refrigerator before use.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Ricotta keeps well refrigerated; stir before using if separation occurs.
- Reserve the whey for bread recipes or as a nutritious drink.
Frequently Asked Questions
What is the cultural significance and history of homemade ricotta cheese in Italian cuisine?
Ricotta, meaning "re‑cooked," has been a staple of Italian peasant cooking for centuries, originally made from the whey left over after cheese production. It is celebrated for its mild flavor and versatility, featuring in dishes from lasagna to cannoli across regions like Sicily and Tuscany.
What are the traditional regional variations of ricotta in Sicilian cuisine?
In Sicily, ricotta is often enriched with local lemon juice and drizzled with Sicilian extra‑virgin olive oil. It may be flavored with orange blossom water for desserts or mixed with fresh herbs like oregano for savory applications.
How is fresh ricotta traditionally served in Sicily?
Sicilian families enjoy fresh ricotta drizzled with olive oil, a squeeze of lemon, and a sprinkle of oregano, sometimes accompanied by crusty bread. It is also used as a filling for pastries such as cannoli and cassata.
What occasions or celebrations is ricotta traditionally associated with in Italian culture?
Ricotta appears in holiday feasts, especially during Easter when it fills sweet pastries, and at Christmas in savory pies. Its simplicity makes it a common everyday staple as well.
What other Italian dishes pair well with fresh ricotta made by the Cooking With Shereen channel?
Fresh ricotta pairs beautifully with fresh pasta like ricotta‑filled ravioli, layered in lasagna, spread on bruschetta, or mixed into desserts such as ricotta cheesecake or honey‑drizzled ricotta with figs.
What makes this homemade ricotta special compared to store‑bought versions in Italian cuisine?
The Cooking With Shereen recipe uses whole milk, heavy cream, and fresh Sicilian lemon juice, creating a richer, creamier texture and a bright citrus note that store‑bought ricotta often lacks.
What are the most common mistakes to avoid when making homemade ricotta cheese?
Common errors include overheating the milk past 200°F, stirring after adding lemon juice, and disturbing the curds during the resting hour. Each mistake can result in a grainy or watery ricotta.
Why does this ricotta recipe use lemon juice instead of vinegar?
Lemon juice provides a milder acidity and a subtle citrus flavor that complements the creamy milk, whereas vinegar can impart a sharper taste that may overpower the delicate ricotta.
Can I make this ricotta ahead of time and how should I store it?
Yes, the ricotta can be made up to five days in advance. Store it in an airtight container in the refrigerator, and stir gently before use if a thin layer of whey separates.
What does the YouTube channel Cooking With Shereen specialize in?
The YouTube channel Cooking With Shereen specializes in approachable home‑cooking tutorials that focus on Mediterranean and Italian dishes, emphasizing fresh ingredients and step‑by‑step guidance for home cooks.
How does the YouTube channel Cooking With Shereen's approach to Italian cooking differ from other Italian cooking channels?
Cooking With Shereen blends traditional Italian techniques with modern, easy‑to‑follow explanations, often highlighting regional ingredients like Sicilian lemons and olive oil, whereas many other channels focus on restaurant‑style presentations or complex methods.
Last updated: September 1, 2026
