Homemade Ricotta Cheese
May 15, 2015
Ricotta Cheese
The resulting ricotta cheese just before I spread it on some toast!

On my birthday, we went for breakfast at Tulie Bakery. A cute little French bakery nestled in the Sugarhouse neighborhood of Salt Lake City. I had a delicious slice of toast with homemade ricotta and local raspberry jam. As always  I posted a picture of it to Instagram, as you know I love to share with you when I find a great new place. When my sister saw the ‘’homemade’’ she wondered if I was the one who made it and asked for the recipe, since I try to make all types of things at home when I can. So after that question, I decided why not? After all, it can’t be too hard to learn how to make ricotta cheese. I love cheese and if I can make it myself, it will be even better.

Turns out, its super easy to make. Not only is it easy to make at all, but its easy to make it fast, with a good texture and excellent flavor. Trust me, you will never buy it from the store again. (oh, and not to mention it’s cheaper!)

What’s amazing with ricotta cheese is you can use it pretty much at every meal. For example, starting from breakfast you can put it on toast, lunch on a salad, and dinner on pizza, of course you can use it for many different desserts as well.


  • 650 ml (2 3/4 cups) of whole milk
  • 59 ml (1/4 cup) of heavy cream
  • 2 tbsp fresh lemon juice or white vinegar
  • 1/2 tsp salt

Special equipment

  • Cheese cloth (easily found at Whole Foods, or Amazon)
  • Sieve
How to make ricotta cheese
Pouring the ricotta cheese onto the cheese cloth and sieve

In a pot, warm the milk and heavy cream over medium heat until it gets foamy and starts to steam but stop before it boils.

Remove it from heat and poor in the lemon juice and salt. Stir gently until the mixture curdles.

Over a large bowl, set a sieve and line it with two layers of cheese cloth. Pour the mixture into it and let it drain between 45 minutes to 1 hour. The longer you let it stay the drier it will be, so do it shorter for creamier cheese.

This recipe gives around 3/4 cup of cheese depending how long you drain it.

The ricotta can be refrigerated up to a week in a sealed container.

Ricotta Cheese with Honey on Toast
Fresh spread of ricotta cheese on bread with honey

Note: I mixed in a bit heavy cream because it gave a creamier texture to it but this isn’t necessary. I wanted to also use this for dessert where creamier is more enjoyable, but feel free to use only whole milk.

  • ylang

    Looks yummy ! Can’t sait to taste it 🙂