Homemade Ricotta

(A Kitchen Basic Worth Keeping Close)

In a hurry? I’ve got you — recipe below.

There’s something quietly special about making ricotta from scratch. With just a few ingredients, you end up with something soft, warm, and delicately sweet—far removed from anything store-bought. It’s simple in the best way, and one of those recipes that feels a little like magic the first time you watch it come together.

I spooned my homemade ricotta over toasted sourdough with fresh figs, a slice of good-quality mortadella, and a drizzle of pomegranate glaze—and it instantly felt like something you’d be served on a sun-drenched patio somewhere in Italy.

A Little Note from My Kitchen

This recipe comes from Barefoot Contessa, and honestly—it’s one of those that doesn’t need much tinkering. I simply scaled it down for a smaller batch and stayed true to the method.

One thing I do pay attention to: the cream. I look for a clean, organic heavy cream without added thickeners or stabilizers. Since there are so few ingredients here, quality really does make a difference.

And instead of discarding the whey (that golden liquid left behind), I like to keep it and put it to use—it’s too good to waste.

From my “forgotten, now found” notebook to your kitchen.

— Amy

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Homemade Ricotta

Servings: ~1 cup

Prep Time: ~5 minutes

Cook Time: ~15 minutes

Total Time: ~30 minutes

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What You’ll Need

• 2 cups whole milk

• 1 cup heavy cream (look for one without additives)

• ½ teaspoon kosher salt

• 1½ tablespoons white wine vinegar

Let’s Make It

1. Set a large sieve over a bowl. Dampen two layers of cheesecloth and line the sieve, letting the edges drape gently over the sides—this is where all that beautiful ricotta will land.

2. Pour the milk and cream into a stainless steel or enamel pot. Stir in the salt, then bring everything to a gentle boil over medium heat, stirring now and then so nothing catches on the bottom.

3. Once it reaches a full boil, turn off the heat and slowly stir in the vinegar. Then pause—just for a minute. You’ll see the mixture begin to separate into soft, pillowy curds and a thin golden liquid (that’s your whey).

4. Carefully pour everything into your prepared sieve. Let it drain at room temperature for about 20–25 minutes, gently pouring off the whey from the bowl as it collects.

5. The longer it drains, the thicker your ricotta will be. I usually let mine go a bit longer for a thicker, more scoopable texture—but if you prefer it softer and more spreadable, you can stop a little sooner.

6. Transfer the ricotta to a bowl and enjoy it while it’s still slightly warm, or cover and refrigerate for later. It will keep well for 4–5 days.

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Low Sodium Option

• Reduce the salt to just a small pinch—or skip it entirely (the ricotta will still turn out beautifully)

• If you skip the salt, add a tiny drizzle of honey or a few fresh berries when serving—it brings out the natural sweetness of the milk

• Use this ricotta in recipes where you can control the salt (like spreading on toast with fruit instead of pairing with salty meats)

Soft, creamy, and just as lovely—nothing complicated here.

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Don’t Toss the Whey

That liquid you’re draining off? It’s full of protein and minerals—and incredibly useful.

Here are a few easy ways to use it:

• Add it to smoothies for a subtle protein boost

• Use it in place of water when cooking grains like farro or quinoa

• Stir it into soups or stews for added depth

• Use it as the liquid in bread or sourdough baking

• Add it to pancake or muffin batter

It’s one of those little kitchen upgrades that feels good and wastes nothing.

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This ricotta is incredibly versatile, but here are a few favorites:

• Spread thickly on sourdough with fresh figs and a drizzle of pomegranate glaze

• Spoon onto roasted vegetables with olive oil and herbs

• Layer into a simple bowl with tomatoes, basil, and flaky salt

• Add to scrambled eggs for a soft, creamy texture

• Toss with warm lupin pasta, a splash of olive oil, and fresh herbs for a simple, protein-rich bowl

• Dollop onto soups (especially anything green or tomato-based)

  
  

  A quick ricotta pasta (my go-to):

  Toss warm lupin pasta with a generous scoop of ricotta, a drizzle of olive oil, and a splash of the starchy cooking water to loosen it into a silky sauce. Add whatever you have on hand—lemon zest, fresh herbs, sautéed greens, or roasted vegetables. Finish with salt, pepper, and maybe a little grated parmesan. It’s simple, nourishing, and comes together in minutes.

It also works beautifully in both sweet and savory dishes, depending on your mood.

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Why This Works

Few ingredients, big payoff: With just milk, cream, and acid, you get something that feels elevated and special.

Texture control: You decide exactly how thick or soft it becomes.

Freshness matters: Warm, just-made ricotta is a completely different experience from store-bought.

Zero waste potential: Using the whey turns this into a full-circle kitchen win.

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Nutrition Estimate (Per Serving)

Calories: ~120

Fat: 10g

Protein: 5g

Carbohydrates: 2g