So What is Ricotta, anyway?

Ricotta, which means “recooked” in Italian, is a delightful whey cheese. When making cheese, milk separates into solids (curds) and liquid (whey). While most cheeses come from the curds, traditional ricotta is crafted from the small amount of curd left in the whey. It is a fresh cheese, meaning it retains a lot of moisture. Unlike aged cheeses like Parmesan, which are hard and dense, ricotta is light, moist, and highly perishable. Its fresh, delicate texture makes it incredibly versatile in the kitchen.

In traditional cheesemaking, after producing the desired cheese from the curds, the leftover whey is repurposed to make ricotta. The whey is heated with a bit of whole milk and vinegar or citrus juice, causing the remaining curds to coagulate. These curds are then strained through a cheesecloth, leaving behind fluffy, white ricotta. Nowadays, ricotta is often made from whole milk rather than whey. The process is similar: heat the milk, coagulate it, and strain the curds to get a soft, fresh cheese and that’s what we’re doing here.

But What do you do with it?

Homemade ricotta is incredibly fresh and can be used in a myriad of dishes. Its moist, creamy texture makes it perfect for:

Pasta Dishes: Enhance your lasagna, stuffed shells, or manicotti with creamy ricotta filling.
Pizza Topping: Add dollops of ricotta to your pizza for a rich, creamy addition.
Toast: Spread ricotta on toast with honey and black pepper for a simple yet gourmet snack.
Desserts: Use ricotta in cheesecakes, cannoli, or paired with fresh fruit and a drizzle of honey.
Savory Dishes: Stir into soups, blend into dips with herbs and spices, or add to omelets.
Stuffed Vegetables: Fill zucchini, bell peppers, or mushrooms with ricotta for a delicious vegetarian option.
Salads: Mix into salads for added creaminess and flavor.
Breakfast Dishes: Incorporate into pancakes or waffles for a fluffy texture.

To keep in mind for CREAMY Ricotta

While the mixture is heating up, use a wooden spoon to stir in a “figure 8” motion so nothing sticks to the bottom of the pot.
Once you add the lemon juice, stir twice, and turn off the heat. Do not stir after that. The mixture will start to curdle. Let it sit (untouched) on the warm turned off burner for 10 minutes. Small and large curds will float to the surface.
Drain over a deep bowl at room temperature, about 10-15 minutes for light and fluffy ricotta. For drier ricotta, strain longer. The desired consistency is ultimately up to you.
When finished, the ricotta will still be warm. Use right away, or transfer to an air-tight container and refrigerate until ready to use

What to do with leftover Whey?

After straining ricotta you will get whey leftover at the bottom of the bowl. You can either toss it, or make something with it. Its rich in protein and can be used as a replacement of water in recipes. You can add it to make breads, pizza, Indian dal or smoothies. Taste it first- will be salty and sour. Use in recipes in the same flavour profile. Whey will last for a few months in the freezer.

Storing Homemade Ricotta

Store homemade ricotta in an airtight container and in the fridge for up to 4 days. I do not recommend freezing homemade ricotta since its made with milk, when frozen forms ice crystals that could change the texture when thawed. Best when made fresh. This recipe makes a small batch, so no wastage!! 🙂

Now, let’s get to making your own fresh ricotta at home. It’s easier than you might think! Happy Cheesemaking!

Like this recipe? Try more recipes made from scratch at home.

Equipment you will need

Fresh Homemade Ricotta

Recipe by thecrumbstoriesCuisine: Italian

Makes

225

grams

Prep time (Including straining)

minutes

Cooking time

minutes

Total time

minutes

Light, spongy, creamy, glorious fresh Whey cheese.

Ingredients

1 litre Whole milk
200 g Fresh Cream (Optional)
1 tsp Salt
1-2 tbsp Lemon Juice or Vinegar

Directions

Pour the whole milk and cream into a large pot and place it over medium heat. Slowly heat the milk until it reaches 200°F (93°C) or simmers. Stir occasionally to prevent scorching.
Remove the pot from the heat, add the salt and slowly stir in the vinegar or lemon juice. You should see the milk start to curdle almost immediately. Let it sit undisturbed for about 10 minutes.
Line a colander with a double layer of cheesecloth and place it over a large bowl. Carefully pour the curdled milk into the colander. Allow it to drain for 15-30 minutes, depending on how dry you like your ricotta.
Transfer the ricotta to a bowl. Your fresh ricotta is now ready to enjoy or use in any recipe!

Notes

While the mixture is heating up, use a wooden spoon to stir in a “figure 8” motion so nothing sticks to the bottom of the pot.
Once you add the lemon juice, stir twice, and turn off the heat. Do not stir after that. The mixture will start to curdle. Let it sit (untouched) on the warm turned off burner for 10 minutes. Small and large curds will float to the surface.
Drain over a deep bowl at room temperature, about 10-15 minutes for light and fluffy ricotta. For drier ricotta, strain longer. The desired consistency is ultimately up to you.

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