Superquick Ricotta Recipe

Learn how to make homemade ricotta with this superquick ricotta recipe. It pairs great with crackers or use it in your lasagna.

From "Home Cheese Making"
June/July 2008

Yield: 1 1/2 to 2 pounds

Our superquick ricotta recipe will have you enjoying homemade ricotta in very little time. Ricotta is traditionally made by recooking the whey from a previous batch of hard cheese, such as Parmesan, but this ricotta recipe is a simpler version. Use fresh ricotta in Italian classics like lasagna, or serve with honey and Italian breads. 


  • 1 gallon milk
  • 1 tsp citric acid dissolved in 1/4 cup cool water
  • 1 tsp cheese salt (optional)


1. Add the milk and the citric acid solution to a stainless steel pot. Stirring occasionally to prevent scorching, slowly heat the mixture to between 185 and 195 degrees. 

2. As soon as the curds and whey separate (there should be no milky whey, only clear whey), turn off the heat and let sit undisturbed for 10 minutes.

3. Line a colander with cheesecloth, and ladle the curds into the colander. 

4. Mix in the salt with a spoon. 

5. Let the cheese drain for 30 to 45 minutes. 

6. For firmer cheese, tie the cheesecloth into a bag and hang it from a hook to drain. Serve immediately or refrigerate.

Make even more homemade cheeses in the kitchen. Read Easy Cheesy: 4 Super-Simple Cheese Making Recipes.