How to Make Homemade Ricotta Cheese - The Easy Way
How to Make Homemade Ricotta Cheese - The Easy Way! is a easy Italian recipe that serves 8. 180 calories per serving. Recipe by Mary's Nest on YouTube.
Prep: 15 min | Cook: 1 hr 10 min | Total: 1 hr 40 min
Cost: $6.15 total, $0.77 per serving
Ingredients
- 1 gallon Whole Milk (pasteurized organic whole milk; raw milk can be used for richer flavor)
- 2 cup Heavy Cream (36% fat heavy whipping cream)
- 1 teaspoon Salt (kosher or sea salt; adjust to taste)
- 0.25 cup White Vinegar (distilled white vinegar; can substitute lemon juice for a subtle citrus note)
Instructions
Gather and Prepare Equipment
Set out the saucepan, thermometer, wooden spoon, measuring tools, large bowl, colander and cheesecloth. Line the colander with the cheesecloth and place it over the bowl.
Time: PT5M
Combine Milk, Cream, and Salt
Pour the gallon of milk and the two cups of heavy cream into the saucepan. Add the teaspoon of salt and stir gently to dissolve.
Time: PT2M
Heat the Milk Mixture
Place the saucepan over medium heat. Stir occasionally and monitor the temperature. Heat until the mixture reaches 195‑200°F (90‑93°C). Do not let it boil.
Time: PT35M
Temperature: 195-200°F
Add the Acid
Remove the pot from the heat. Quickly stir in the ¼ cup of white vinegar (or lemon juice) with a gentle motion for about 10 seconds.
Time: PT2M
Rest to Form Curds
Let the pot sit undisturbed for 5 minutes. The curds will separate from the whey.
Time: PT5M
Strain the Curds
Carefully pour the curdled mixture into the prepared colander. Allow the whey to drain into the bowl.
Time: PT5M
Drain to Desired Consistency
Let the ricotta sit in the colander for 30 minutes for a creamy texture, or up to 60 minutes for a firmer cheese. Do not press the curds.
Time: PT30M
Store or Serve
Transfer the ricotta to an airtight container. Use immediately or refrigerate.
Time: PT3M
Nutrition Facts
- Calories
- 180
- Protein
- 10 g
- Carbohydrates
- 3 g
- Fat
- 14 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk, Cream
Ingredient Substitutions
- Instead of Whole Milk: low‑fat milk (will produce less creamy ricotta), raw milk
- Instead of Heavy Cream: half‑and‑half (produces lighter ricotta)
- Instead of Salt: omit for low‑sodium diet
- Instead of White Vinegar: lemon juice, apple cider vinegar
Equipment Needed
- Large Heavy‑Bottomed Saucepan
- Kitchen Thermometer (optional)
- Wooden Spoon
- Measuring Cup
- Measuring Spoon
- Large Bowl
- Colander or Mesh Strainer
- Cheesecloth or Flour Sack Towel
Critical Steps — Do Not Skip
- Heat milk mixture to 195‑200°F without allowing it to boil.
- Add vinegar gently to keep curds small.
- Drain for the appropriate time to achieve desired texture.
Chef Tips from the Video
- For extra richness, replace half of the milk with additional heavy cream.
- A pinch of freshly cracked black pepper or herbs can be mixed into the finished ricotta for a savory twist.
- If you prefer a slightly tangy ricotta, use lemon juice instead of vinegar.
Troubleshooting
Curds are too large or the cheese is grainy.
Stir more gently after adding the acid and avoid over‑heating the milk; a lower temperature yields finer curds.
Very little curdling occurs; mixture stays mostly liquid.
Add an additional tablespoon of vinegar or lemon juice, stir gently, and let sit another 2‑3 minutes.
Ricotta is too watery after draining.
Extend the draining time up to 60 minutes or gently lift the cheesecloth to allow more whey to escape.
Storage
Refrigerator: Store in an airtight container for 5‑7 days.
Freezer: Freeze in a sealed bag or container for up to 2 months; thaw in the refrigerator before use.
Room temperature: Do not store at room temperature; ricotta is perishable.
Make-Ahead Tips
- Ricotta keeps well refrigerated for up to a week; stir before using.
- Freeze portions for later use in cooked dishes; texture may become slightly crumbly after thawing.
- The leftover whey can be used in bread dough, smoothies, or as a broth base.
Frequently Asked Questions
What is the cultural significance and history of ricotta cheese in Italian cuisine?
Ricotta, meaning "re‑cooked," originated in Italy as a by‑product of whey from mozzarella and other hard cheeses. It has been a staple in Southern Italian cooking for centuries, used in both savory dishes like lasagna and sweet pastries such as cannoli.
What are the traditional regional variations of ricotta cheese in Italy?
In Sicily, ricotta is often made from sheep’s milk and has a slightly grainier texture. In the Lazio region, fresh ricotta is mixed with honey and citrus zest for desserts, while in Tuscany it is blended with herbs for savory fillings.
How is ricotta traditionally served in Southern Italy?
Southern Italians serve fresh ricotta drizzled with extra‑virgin olive oil and a pinch of sea salt on toasted bread, or layered in baked pasta dishes like lasagna alla Bolognese. It is also spooned over fresh fruit or mixed with honey for a simple dessert.
What occasions or celebrations is ricotta traditionally associated with in Italian culture?
Ricotta features prominently in holiday meals such as Christmas and Easter, especially in dishes like ricotta‑filled ravioli (tortellini) and sweet ricotta cheesecake (crostata). It is also a staple at family gatherings and feast days across Italy.
What other Italian dishes pair well with homemade ricotta from Mary's Nest?
Mary's Nest homemade ricotta pairs beautifully with classic Italian dishes such as spinach‑ricotta stuffed shells, eggplant parmigiana, ricotta‑filled cannoli, and as a topping for bruschetta with tomatoes and basil.
How has homemade ricotta evolved over time in home cooking versus commercial production?
Traditional home ricotta was made by heating whey left over from mozzarella. Modern home cooks, like Mary on Mary's Nest, use whole milk and acid to shortcut the process, allowing quick, fresh ricotta without rennet, while commercial producers often use pasteurized milk and standardized cultures for consistency.
What are the most common mistakes to avoid when making homemade ricotta cheese using Mary's Nest's method?
Common errors include overheating the milk (causing scorching or boiling), stirring too vigorously after adding the acid (which creates large curds), and draining the cheese for too short a time, resulting in watery ricotta.
Why does Mary's Nest's ricotta recipe use vinegar instead of rennet?
Vinegar provides a quick, reliable acid that coagulates the milk proteins without the need for rennet, making the recipe accessible for home cooks who may not have specialty cheese‑making supplies.
Can I make this ricotta ahead of time and how should I store it?
Yes, the ricotta can be made a few days in advance. Store it in an airtight container in the refrigerator for 5‑7 days. For longer storage, freeze in portioned bags for up to two months; thaw in the fridge before use.
What does the YouTube channel Mary's Nest specialize in?
The YouTube channel Mary's Nest specializes in teaching traditional cooking skills for nutrient‑dense foods, including bone broth, ferments, sourdough, and homemade dairy products like ricotta and yogurt.
How does the YouTube channel Mary's Nest's approach to traditional cooking differ from other cooking channels?
Mary's Nest focuses on the science behind nutrient‑dense foods, emphasizing whole‑food ingredients, minimal equipment, and step‑by‑step explanations, whereas many other channels prioritize speed or trendy recipes without the same depth of nutritional context.
Last updated: August 30, 2026
