Ricotta: What It Is, How It's Made, and How to Use It

Ricotta's name means "recooked" in Italian, referring to the traditional process of heating the whey left over from other cheesemaking to recover the remaining proteins. Most commercial ricotta is now made from fresh whole milk rather than whey, but the principle is the same: gentle heat and an acid (white vinegar, lemon juice, or citric acid) cause the milk proteins to denature and clump together, forming soft white curds that are then drained. The result is a fresh, unaged cheese with a mild, slightly sweet flavour and a creamy, slightly grainy texture. Ricotta is one of the most straightforward fresh cheeses to make at home: the process takes approximately 30 minutes and requires only whole milk, an acid, and a strainer.

How to Make Ricotta at Home

Ingredients (makes approximately 400 to 500g)

• 2 litres whole milk (not UHT; UHT milk does not coagulate reliably due to the denaturation of proteins during ultra-heat treatment)
• 60ml white wine vinegar or 50ml fresh lemon juice (or 1 teaspoon citric acid dissolved in 60ml water)
• 1 teaspoon fine salt (optional, added to taste after straining)

Equipment

• Heavy-based saucepan (at least 3 litre capacity)
• Accurate thermometer (instant-read or clip-on)
• Colander or strainer lined with cheesecloth or a clean muslin cloth
• Large bowl to catch the drained whey

Method

1. Pour the whole milk into the saucepan and heat over medium heat, stirring occasionally to prevent scorching on the bottom. Heat to 88 to 93°C (approximately 190°F). Do not boil: above 95°C the whey proteins over-denature and the curd becomes tough and rubbery rather than soft and creamy. A few wisps of steam and small bubbles at the edges indicate the right temperature range.
2. Remove the pan from the heat. Add the acid (vinegar, lemon juice, or citric acid solution) and stir gently for 30 seconds. You will see the milk begin to curdle almost immediately: white curds forming and separating from yellowish-green whey.
3. Do not stir after adding the acid. Allow the milk to sit undisturbed for 5 to 10 minutes. Continued stirring breaks up the curds into smaller particles, producing a finer-grained, less creamy texture.
4. Ladle the curds gently into the cheesecloth-lined colander. Do not pour (pouring breaks up the curds and produces a grainier texture). Allow to drain for 10 to 20 minutes for a soft, spoonable ricotta; up to 1 hour for a firmer ricotta suitable for spreading or filling pasta.
5. Season with salt if desired. Use immediately for the best flavour, or refrigerate in a sealed container for up to 3 days.

The drained whey (approximately 1.5 litres from 2 litres of milk) can be used: it contains protein and nutrients and can be used in bread baking (substitute for water), in smoothies, or as a plant fertiliser.

Ricotta vs Similar Cheeses

How to Use Ricotta

Pasta and Savoury Dishes

• Stuffed pasta: Ricotta is the classic filling for cannelloni, manicotti, and large pasta shells. The standard filling is ricotta mixed with spinach (squeezed dry), egg, Parmesan, salt, pepper, and nutmeg. Use approximately 500g of ricotta per 12 cannelloni tubes.
• Ravioli filling: Ricotta and Parmesan filling (3:1 ratio by weight) with lemon zest and fresh herbs. The egg yolk that binds the mixture is included in the pasta dough rather than the filling for filled pasta that will be boiled.
• Pasta sauce alternative: A dollop of fresh ricotta stirred into hot pasta with olive oil, black pepper, and lemon zest makes a fast, light sauce without any cooking.
• Pizza topping: Dolloped over a tomato base (or as the sole sauce) before baking, ricotta adds creaminess without the elasticity of mozzarella. Particularly good on white pizzas with garlic, olive oil, and spinach.
• Gnocchi: Ricotta gnocchi (ricotta, flour, egg, and Parmesan) are lighter and faster to make than potato gnocchi. The ratio is approximately 250g ricotta to 80g 00 flour per serving of two people.

Desserts and Baking

• Cannoli filling: The traditional Sicilian cannoli shell is filled with sweetened sheep's milk ricotta (ricotta di pecora), icing sugar, vanilla, and either chocolate chips or candied orange peel. The filling should be drained overnight in the refrigerator to remove excess moisture before using in the shells.
• Cheesecake: Italian-style cheesecake (torta di ricotta) uses ricotta rather than cream cheese, producing a lighter, less dense result with a more subtle flavour. Typical proportion: 700g ricotta, 3 eggs, 100g sugar, lemon zest, baked at 160°C for 50 minutes.
• Pancakes: Adding 100g of ricotta per batch of pancake batter (approximately 200ml milk, 120g flour) produces a noticeably lighter, fluffier texture and a subtle richness.
• Frittata: Dollops of ricotta added to a frittata before setting in the oven provide pockets of creaminess throughout.

Ricotta Varieties

• Ricotta di pecora: Made from sheep's whey or sheep's milk; richer, more flavourful, and more traditionally Italian than cow's milk ricotta. Harder to find outside specialist Italian delis; Garofalo and Galbani produce sheep's milk versions occasionally available in UK speciality shops.
• Ricotta salata: Pressed, salted, and aged ricotta that is firm enough to grate. Used like a salty, lighter Parmesan in pasta dishes and salads in Sicilian cooking. A completely different product from fresh ricotta.
• Ricotta affumicata: Smoked ricotta from Calabria and other regions; a speciality product with a distinctive smoky-sweet character.

Related: How to Make Homemade Mozzarella | Italian Cheese Guide: From Parmesan to Burrata