• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Display Search Bar
  • Contact
Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram! Email me!

Diabetic Foodie

Because a diabetes diagnosis a diabetes diagnosis still means a life full of flavor!

  • Home
  • About
    • Meet The Team
    • Food Philosophy
  • Recipes
    • All Recipes
    • Appetizers & Snacks
    • Breads
    • Breakfast
    • Desserts
    • Drinks
    • Main Dishes
      • Fish & Seafood
      • Meats
      • Poultry
      • Vegetarian
    • Pasta & Grains
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Seasonal
      • Fall
      • Spring
      • Summer
      • Winter
    • Side Dishes
    • Soups & Stews
  • Special Diets
    • Gluten-free
    • Paleo
    • Vegan
Home » Appetizers & Snacks » Homemade Ricotta Cheese

Homemade Ricotta Cheese

Posted by: Shelby Kinnaird / Appetizers & Snacks / June 30, 2010

This post may contain affiliate links. Please read our disclosure.

Jump to Recipe Print Recipe

This homemade ricotta cheese is so easy to make and unlike anything you could find in the store! The rich crumbles are perfect for salad or ricotta crème desserts.

Have you ever tried making your own ricotta cheese? If not, you may be surprised how easy it is. And you only need two ingredients!

The cheese is unlike anything you’ll find in stores. Instead of a chunky, soupy mixture, homemade ricotta is crumbly, dry, and so perfect for salads or a ricotta-based crème dessert. One of my favorite ways to enjoy it is over my zucchini carpaccio!

The only equipment you need is a candy thermometer to monitor the temperature while cooking and a cheesecloth to drain the curds. You can get one for less than $10 on Amazon.

The process itself is very simple, so you could be enjoying some homemade ricotta in no time!

How to make ricotta cheese

Ready to impress your friends and family by making your own ricotta right at home?

Step 1: Combine the milk and buttermilk in a large, heavy pot over high heat. Attach the candy thermometer to the side of the pot and stir occasionally as the mixture heats.

Step 2: Line a colander with 3-4 layers of cheesecloth, allowing overhang, and place the colander in the sink.

Step 3: When the mixture in the pot reaches about 140°F, small clumps (curds) will begin to form. Once this starts to happen, you will need to stir almost constantly from this point on.

Step 4: At about 175°F to 180°F, the curds will separate from the liquid (whey) and float to the top. When this happens, remove from heat.

Step 5: Using a skimmer or large slotted spoon, transfer the solid curds to the colander.

Step 6: Gather the cheesecloth around the ricotta and lift. You want to drain some of the excess liquid without squeezing all of it out.

Step 7: Return the cheese to the colander and let it rest for about 20 minutes at room temperature.

Step 8: Transfer the cheese to a small bowl, removing the cheesecloth. Sprinkle with salt and mix gently.

Step 9: Cover and chill until cold, at least 2 hours.

Your ricotta is ready to enjoy! Who ever thought it could be so simple?

Nutrition in homemade ricotta

In full disclosure, I had a difficult time determining the nutritional content of the ricotta. There’s a decent amount of whey that gets left behind after the cheesemaking, but it’s impossible to measure exactly how much.

I plugged the ingredients I used into NutritionData.com and reported the results below, but these are a rough estimate at best. They will include extra calories, fat, and protein that is removed with the whey.

Whole milk vs 1% milk

When I came across a homemade ricotta recipe that used whole milk, I decided to try making it with 1% milk to reduce the fat content.

I made one batch of ricotta with whole milk and a second batch with 1% milk to compare the results. In both cases, I used whole buttermilk as well.

The whole milk produced a richer cheese than the 1% milk did, but it didn’t have a significantly better taste or texture. The primary difference between the two was in yield – the whole milk produced more curds and, therefore, more cheese.

As I mentioned above, the nutrition was difficult to calculate, but the whole milk version has approximately a third more calories, twice as much fat, and twice as much cholesterol.

So I definitely prefer to make the 1% version!

Storage

Your ricotta should be stored covered in the refrigerator to maintain freshness.

Make sure to use it within 4-5 days.

Other healthy snack recipes

It’s amazing how many dishes you can make right at home to save money and cut out unnecessary added ingredients or fillers! Here are a few more recipes to inspire you:

  • Easy Instant Pot Yogurt
  • Smoky Black Bean Dip
  • Buffalo Wing Hummus

When you’ve tried this homemade ricotta cheese, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card
Homemade Ricotta Cheese
5 from 1 vote

Homemade Ricotta Cheese

This homemade ricotta cheese is so easy to make and unlike anything you could find in the store! The rich crumbles are perfect for salad or ricotta crème desserts.
Prep Time:10 minutes
Cook Time:2 hours 20 minutes
Total Time:2 hours 30 minutes
Author:Shelby Kinnaird
Servings:10
Review Print

Ingredients

  • 8 cups 1% milk (or whole milk)
  • 2 cups buttermilk
US Customary – Metric

Instructions

  • Combine the milk and buttermilk in a large, heavy pot over high heat. Attach the candy thermometer to the side of pot and stir occasionally as the mixture heats.
  • Line a colander with 3-4 layers of cheesecloth, allowing overhang, and place the colander in the sink.
  • When the mixture in the pot reaches about 140°F, small clumps (curds) will begin to form. Once this starts to happen, you will need to stir almost constantly from this point on.
  • At about 175°F to 180°F, the curds will separate from the liquid (whey) and float to the top. When this happens, remove from heat.
  • Using a skimmer or large slotted spoon, transfer the solid curds to the colander.
  • Gather the cheesecloth around the ricotta and lift. You want to drain some of the excess liquid without squeezing all of it out.
  • Return the cheese to the colander and let it rest for about 20 minutes at room temperature.
  • Transfer the cheese to a small bowl, removing the cheesecloth. Sprinkle with salt and mix gently.
  • Cover and chill until cold, at least 2 hours.

Recipe Notes

This recipe is for 10 servings of ricotta.
Cheese can be stored covered in the refrigerator for 4-5 days.

Nutrition Info Per Serving

Nutrition Facts
Homemade Ricotta Cheese
Amount Per Serving
Calories 108 Calories from Fat 22
% Daily Value*
Fat 2.4g4%
Saturated Fat 1.5g9%
Polyunsaturated Fat 0g
Monounsaturated Fat 0.1g
Cholesterol 10mg3%
Sodium 155.5mg7%
Potassium 74mg2%
Carbohydrates 12.8g4%
Fiber 0g0%
Sugar 11.4g13%
Protein 8g16%
Net carbs 12.8g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Snack
Cuisine: Italian
Diet: Diabetic
Keyword: Homemade ricotta, Ricotta
Did you make this recipe?Click here to leave a comment & star rating!
  • Facebook
  • Twitter
  • Yummly
  • Email

Related Posts

  • Goat Cheese Bites with Pistachios
    Goat Cheese Bites with Pistachios

    Planning a brunch buffet for Mother's Day? These easy-to-eat low-carb Goat Cheese Bites with Pistachios…

  • Honey Thyme Marinated Cheddar Cheese
    Honey-Thyme Marinated Cheddar Cheese

    Need a new twist for a wine and cheese party? Try honey-thyme marinated cheddar cheese.…

  • Holiday Cheese Ball Wreath
    Holiday Cheese Ball Wreath

    Do you generally serve a cheese ball during the holidays? It's a popular low-carb appetizer.…

Reader Interactions

Join the Conversation

    Leave a Comment Cancel reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. diabeticFoodie says

    April 26, 2011 at 10:17 am

    Thanks, Susie. The recipe you link to uses roughly the same amount of ingredients (8 cups 2% milk plus 2-1/2 cups low-fat buttermilk) and also makes 10 servings. For comparison purposes, my 1% version should be similar since I didn’t use low-fat buttermilk. Per serving they get 39 calories, 2g fat, 9g cholesterol, 35g sodium, 2g carb, 3g protein. So I’m off a bit. Thanks for sharing this. Good stuff!

    Reply
  2. Susie says

    April 25, 2011 at 7:52 pm

    http://recipes.sparkpeople.com/recipe-calories.asp?recipe=1111690

    Hey girl, don’t know if this site will help or not on the nutritional value – they used 2% milk.

    Reply

Primary Sidebar

Welcome!

If you have diabetes, cook for someone who has diabetes or just want to eat healthy, you're in the right place. We firmly believe that a diabetes diagnosis can still mean a life full of flavor!

Read More »

Browse Around

  • Breakfast
  • Appetizers & Snacks
  • Main Dishes
  • Side Dishes
  • Salads & Dressings
  • Soups & Stews

    Seasonal Recipes

    Bowl of buttercup squash soup on brown table

    Buttercup Squash Soup

    Butternut squash pasole

    Butternut Squash Posole (Vegan, Gluten-free)

    Roasted Brussels Sprouts with Grapes

    Roasted Brussels Sprouts with Grapes

    Honeynut Squash Spears with Prosciutto

    Honeynut Squash Spears with Prosciutto

    Wild Rice Salad with Cranberries and Almonds

    Wild Rice Salad with Cranberries and Almonds

    Slow Cooker Oats with Apples and Almonds

    Slow Cooker Oats with Apples and Almonds

    Footer

    Gluten Free

    Peach Chia Jam in a glass jar on a wooden cutting board next to dry chia seeds and peach slices

    Peach Chia Jam (No Added Sugar)

    Cauliflower rice in a black bowl

    Low-Carb Cauliflower Rice

    Pea soup topped with crab garnish

    Cold Pea Soup with Crab and Mint

    Vegan

    Glass of strawberry tofu smoothie with almond butter on top

    Strawberry Tofu Smoothie

    Butternut squash pasole

    Butternut Squash Posole (Vegan, Gluten-free)

    Low Sodium No Soak Beans (Instant Pot)

    Low Sodium No Soak Beans (Instant Pot)

    Nutritional Disclaimer

    Please note that we are not nutrition experts or medical professionals. Nutritional information included with each recipe on this site was estimated by using an online nutrition calculator. If accurate nutritional information is critical to your health and well-being, please independently perform the calculations yourself. No information presented on this site is a substitute for the services of a trained health professional.
    Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram! Email me!
    • Terms of Use Agreement
    • Disclosures
    • Privacy Policy
    Copyright © 2021 Diabetic Foodie and the Diabetic Foodie logo are registered trademarks. All rights reserved.