Did you know it’s super easy to make homemade ricotta cheese with just 4 ingredients?
You only need milk, cream, salt, and vinegar to make deliciously creamy ricotta cheese. No special tools are required!
Ricotta is Italian for ‘recooked’ and ricotta cheese is a soft curd cheese with a mild flavor and creamy texture. It pairs well with bold flavors like tomato marinara, basil pesto, or roasted garlic. It’s also great with fruit and a drizzle of honey over crostini.
While they can be used interchangeably in most recipes, cottage cheese is curds so the texture is more chunky while ricotta is smoother. I find ricotta cheese to be a bit sweeter in flavor and richer.
Cottage cheese is less expensive and easier to find than ricotta.
What Can Be Made with Ricotta Cheese?
Aside from a classic lasagna, this ricotta cheese recipe can be used in so many dishes! It’s is the perfect addition to pancakes, cheesecake, inside of crepes or (my personal favorite) spooned on top of tomato pasta.
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Homemade Ricotta Cheese (4 ingredients)
Homemade Ricotta Cheese is easy to make with ingredients you likely have on hand—no special tools required. It’s perfect for homemade pasta dishes and more!
In a heavy-bottomed saucepan, heat milk, cream, and salt over medium heat while stirring. Cook just until the mixture comes to a boil.
Remove from the heat, add the vinegar, and stir to combine.
Let the mixture rest undisturbed for 30 minutes to allow curds to form.
Line a fine mesh strainer or colander with 2 layers of damp cheesecloth. Gently spoon the ricotta curds into the strainer.
Allow to drain for 30-45 minutes.
Homemade ricotta cheese will last up to 3-4 days if stored in an airtight container in the fridge.
Calories: 254 | Carbohydrates: 13g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 262mg | Potassium: 344mg | Sugar: 12g | Vitamin A: 833IU | Calcium: 295mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Adapted from: “No Whey.” Canadian Living, Sept. 2018, 9.
