This creamy ricotta cheese is extra creamy, rich, and surprisingly easy to make at home. With just a few simple ingredients, it’s possible to have soft, fluffy ricotta in about 30 minutes, and the flavor is so much better than store-bought.
Most grocery store brands contain stabilizers and gums like carrageenan or xanthan gum to extend shelf life, which can result in a rubbery or grainy texture. Homemade ricotta, on the other hand, is remarkably creamy and fluffy.
Because it’s made by curdling fresh milk and cream with an acid like lemon juice or vinegar, the flavor is much cleaner and sweeter.
Homemade vs. Store-bought Ricotta
- Freshness – the flavor of homemade ricotta is light and milky, lacking the slightly acidic or chemical aftertaste sometimes found in store-bought.
- Texture control – by draining the cheese for different amounts of time, it’s easy to control the consistency. A shorter drain time results in a soft, spreadable cheese, while a longer drain makes it firm enough for pasta fillings.
- Ingredient quality – using whole milk and heavy cream creates a richness that mass-produced part-skim versions can’t match.
Once you try homemade ricotta, it’s hard to go back. It’s smoother, fresher, and has a clean, milky flavor that works in both sweet and savory recipes.
For those who’ve never made cheese before, this is the perfect place to start. There’s no complicated equipment, no aging, and no special techniques. Just heat, stir, strain, and it’s ready to use in dishes like this Baked Ziti or Venison Casserole!
What’s To Love
- Incredibly creamy and fresh
- Made with just 4 simple ingredients
- Ready in about 30 minutes
- No special equipment needed
Ingredient Notes
Please scroll down for the full recipe. These are just some notes on select ingredients.
- Milk – use whole milk for the best flavor and texture. Avoid ultra-pasteurized milk if possible, as it doesn’t curdle as well.
- Heavy cream – adds richness and gives the ricotta its creamy texture.
- White wine vinegar – helps the milk curdle. You can substitute freshly squeezed lemon juice if needed.
I actually already have another Homemade Ricotta Recipe over on my other blog, Texanerin Baking.
That one’s 87% milk and 13% cream, which produces a lighter, more traditional ricotta-style curd. It’s closer to what you’d expect from a classic dairy-driven ricotta texture: slightly grainy, milky, not overly fatty.
Today’s recipe is 67% milk and 33% cream, which shifts it into a noticeably richer, cream-forward ricotta, closer to a “luxury” or restaurant-style version. It feels silkier, tastes heavier and is more buttery.
How to Make Extra Creamy Ricotta
- Heat the milk, cream, and salt until just simmering.
- Stir in the vinegar and let the mixture curdle.
- Pour into a cheesecloth-lined sieve and let it drain.
- Use right away or refrigerate until needed.
Tips for Success
- Make sure the milk gets hot enough – around 190 °F (88 °C) – or it won’t curdle properly.
- Don’t let the mixture boil, or the texture can turn grainy.
- For creamier ricotta, drain for less time. For thicker ricotta, let it drain longer.
- Stir gently after adding the vinegar – over-stirring can break up the curds too much.
- Use a fine cheesecloth or clean kitchen towel to prevent losing small curds.
Why Add Cream to Ricotta?
Traditional ricotta is often made with just milk, but adding heavy cream makes a big difference.
The extra fat creates a richer, smoother texture and gives you that ultra-creamy consistency you usually only get from high-end store-bought ricotta.
If you skip the cream, the ricotta will still work, but it won’t be quite as luscious.
How Long to Drain Ricotta
The texture of your ricotta depends entirely on how long you let it drain.
- About 20 minutes – soft, creamy, and spreadable
- 30-45 minutes – thicker and more scoopable
- 1 hour or more – firm and great for baking
If you’re using it for something like toast or pasta, a shorter drain time works best. For recipes where you want a thicker texture, let it drain longer.
Storage
Store the ricotta in an airtight container in the refrigerator for up to 5 days.
Give it a quick stir before using, as a little liquid may separate during storage.
This ricotta doesn’t freeze well, so it’s best enjoyed fresh.
How To Use Fresh Ricotta
- Spread on toast with honey or fruit for a simple breakfast
- Spoon over pasta for a creamy finish
- Use in lasagna and other baked pasta dishes
- Add to salads (maybe in this Raspberry Salad?) for a fresh, creamy element
- Serve with roasted vegetables or grilled meats, perhaps dolloped next to a Smoked Ribeye Recipe or Smoked Pork Tenderloin. If doing that, I’d add a little salt and maybe some olive oil and lemon zest or a splash of vinegar.
❤️ Have you tried this fresh ricotta cheese? ❤️
Please leave a ✍️ review and ⭐ rating to let me know how it turned out. I appreciate it so much! 💛
Creamy Ricotta Cheese
Ingredients
- 4 cups (946 ml) whole milk
- 2 cups (473 ml) heavy whipping cream
- 1 teaspoon kosher salt
- 1/4 cup (59 ml) white wine vinegar
Instructions
- Set a fine mesh sieve over a large bowl and line it with cheesecloth. Set aside.
- In a large saucepan over medium-high heat, combine the milk, heavy cream, and salt. Heat the mixture, stirring often, until it’s very hot and just beginning to simmer. Don’t let it come to a full boil.4 cups (946 ml) whole milk2 cups (473 ml) heavy whipping cream1 teaspoon kosher salt
- Remove the pot from the heat and stir in the white wine vinegar. Within a minute or two, the mixture will separate into curds and whey.1/4 cup (59 ml) white wine vinegar
- Let it sit undisturbed for about 2 minutes to fully curdle.
- Carefully pour the mixture into the prepared sieve and let it drain. For a creamier ricotta, drain for about 20 minutes. For a thicker texture, let it sit longer.
- Use right away or transfer to an airtight container and refrigerate for up to 5 days.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. Info calculated based on 1/4-cup (56-gram) servings.
- This recipe yields about 1 1/2 cups (340-370 grams). If you want it less creamy, it yields about 2 cups.
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