This homemade ricotta cheese tastes way better than the store-bought version and only uses 4 ingredients. Add it to lasagna, ravioli, cannoli, or even calzones!
Made with just four ingredients, milk, heavy cream, salt, and a splash of vinegar, this easy recipe is creamy, slightly tangy, and ultra-fresh.
While they can be used interchangeably in many recipes, cottage cheese is cheese curds, so the texture is more chunky, while ricotta is smoother. I find ricotta cheese to be a bit sweeter in flavor and richer.
Favorite Ways to Use Ricotta
Whether it’s a sweet or savory dish, this homemade ricotta is always a star!
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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!
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Saucepan heavy-bottomed
- 4 cups whole milk
- ½ cup heavy whipping cream
- ¼ teaspoon salt
- 3 tablespoons white vinegar or lemon juice
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In a heavy-bottomed saucepan, heat milk, cream, and salt over medium heat while stirring. Cook just until the mixture comes to a boil.
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Remove from the heat, add the vinegar, and stir to combine.
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Let the mixture rest undisturbed for 30 minutes to allow curds to form.
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Line a fine mesh strainer or colander with 2 layers of damp cheesecloth. Gently spoon the ricotta curds into the strainer.
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Allow to drain for 30-45 minutes.
Homemade ricotta cheese will last up to 5 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.
Course Appetizer, Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Adapted from: “No Whey.” Canadian Living, Sept. 2018, 9.
