Homemade Herbed Ricotta

Homemade Ricotta @fifteenspatulas
Have you ever tried homemade ricotta?


Don’t shoot the messenger, but you’re missing out.

And if you HAVE tried homemade ricotta before and agree with me, then please, back me up ;)

How to Make Homemade Ricotta

To make ricotta, bring cream, milk, and salt to a boil. Take it off the heat and add vinegar, which will curdle the mixture (you can see it around the edges in the photo below).

Homemade Herbed Ricotta

What you’re left with are the cheese curds and the whey (the milky thin liquid).

Pour the mixture into a strainer lined with a wet paper towel, and let the liquid drip out and ricotta thicken up.

Herbed Ricotta

After twenty minutes, stir in chopped parsley and basil, and spread onto toast!

How to Make Ricotta

Or, use the ricotta for:

Homemade lasagna

Sweet Potato Gnocchi


Grilled Eggplant Rolled with Ricotta and Basil


Homemade Herbed Ricotta

Yield: 2 cups

Homemade Herbed Ricotta


  • 2 cups heavy cream
  • 3.5 cups skim milk (or whole, if you've got it)
  • 1 tsp salt
  • 3 tbsp white wine vinegar
  • 2 tbsp chopped parsley
  • 1 tbsp chopped basil


  1. Line a fine strainer with damp cheesecloth or good quality paper towel (I use one layer of dampened thick paper towel). Set aside.
  2. Place the heavy cream, skim milk, and salt in a saucepan. Bring the mixture to a boil over medium high heat. Once it's boiling, remove the pan from the heat and stir in the vinegar. Let the vinegar sit for 2 minutes. Pour into the paper towel lined sieve and let this sit for 20 minutes, stirring to redistribute the cheese halfway through.
  3. Add the chopped parsley and basil and stir. The ricotta will keep for 4 days in the fridge. Enjoy!


A bad vinegar will taint the flavor of your ricotta, so be sure to use a good one. If you want a thicker ricotta, let it strain for longer than 20 minutes.

Recipe adapted from Ina Garten.


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23 comments… add one

Leave a Comment

  • avatar Greg Vandeventer May 30, 2012, 12:37 pm

    Fresh ricotta is so velvety and tastes scrumptious next time I make it will have to try it with the herbs it sounds and looks amazing!!!

    • avatar Joanne Ozug May 30, 2012, 12:44 pm

      Hey Greg! Yes, another fresh ricotta fan =) I agree, the texture is so creamy and awesome!

  • avatar Mi Vida en un Dulce May 30, 2012, 2:17 pm

    I never made cheese at home, and your looks so creamy…!!!

    • avatar Joanne Ozug May 30, 2012, 3:43 pm

      Nydia, thanks! Ricotta is definitely creamy =)

  • avatar Erin @ Dinners, Dishes, and Desserts May 30, 2012, 2:34 pm

    Sounds so easy, but so impressive! I have seen it made before, but never thought of trying it.

    • avatar Joanne Ozug May 30, 2012, 3:44 pm

      Hey Erin, yeah, it is surprisingly easy and one of the few cheeses that makes sense to do at home.

  • avatar Vicki Bensinger May 30, 2012, 3:20 pm

    I’ve never made ricotta but it’s been on my list to try. Your version sounds delicious and it’s nice that you can use a paper towel instead of cheesecloth.

    I haven’t been over to visit you in a while since your posts stopped getting delivered to my mailbox. I just happened to read something about spoons and it reminded me of your blog. I think I need to sign up again.

    • avatar Joanne Ozug May 30, 2012, 3:45 pm

      Hi Vicki, so great to hear from you! You know, when I switched from Wordpress.com to Wordpress.org several months ago I lost my email subscribers, so I think that might’ve been what happened to you. But I actually now pay for an email service that does a good job (Aweber) so there shouldn’t be any issues in the future!

  • avatar Caroline May 30, 2012, 5:57 pm

    Wait, really? It’s that easy? I’ve been way too scared to try making homemade, but I think I just need to get over it and make some! Ricotta is one of my favorite cheese, too. Love that you added some herbs. Looks soooo good!!

  • avatar John M May 30, 2012, 6:10 pm

    Onces more time Joanne surprise me again , with this homemade ricotta, Oh gosh I think i am in heaven , lol, well i usually use a lot of ricotta cheese on my dessert , so will it be the same taste or better taste went i use it on my dessert , anyway i will definitely try this recipe over and over again :)

  • avatar CJ at Food Stories May 30, 2012, 6:14 pm

    I love ricotta and this looks amazing … yum :-)

  • avatar CJ at Food Stories May 30, 2012, 6:15 pm

    I love ricotta and this looks amazing … yum :-)

  • avatar Lyuda May 30, 2012, 11:18 pm

    My mom’s been making ricotta at home for as long as I can remember living.. although we make ours slightly differently. Perhaps I’ll try this way sometime!

  • avatar Ann May 31, 2012, 12:24 am

    Oooh, and it looks SO good! I’ve TOTALLY got your back on this one….there’s nothing like the homemade stuff!

  • avatar daisy May 31, 2012, 10:27 am

    Joanne, I agree homemade ricotta is delish!! Yours is especially yummy looking, of course!!


  • avatar Tommy May 31, 2012, 1:47 pm

    Whoaaaaa. I have NOT tried making homemade ricotta, but the image of that stuff spread on toast makes me so, so very happy. I can’t believe it’s so simple to make, and fast.

  • avatar Jaime June 1, 2012, 6:38 pm

    I have never tried making homemade ricotta. You made it seem so simple that I want to whip it up!

  • avatar mjskit June 3, 2012, 12:26 pm

    Your homemade ricotta looks creamy than most I’ve seen. It looks SO good and love the additional of the herbs. If I made this it would never make it to the fridge. It would be gone in the blink of an eye! Great post!

  • avatar Raymund June 4, 2012, 4:49 am

    I never made my own cheese yet and this makes me wanna do some soon

  • avatar Sarah from 20something cupcakes June 5, 2012, 2:11 pm

    It really is that good! I once made it as part of a crostini bar. That and pea pesto, then some halved cherry tomatoes tossed in olive oil and seasoned with salt and pepper, crispy bacon, etc. to top. So good! Love the herbs you added.

  • avatar Greg June 11, 2012, 8:25 am

    Nope, sorry, not tempted at all by that creamy goodness being spread on the crusty bread or that perfectly grilled eggplant or the …. oh who am I kidding? I need a napkin for the drool!

  • avatar Doris Melville February 14, 2013, 4:12 pm

    Your recipes are simply incredible. Thank you.

  • avatar June June 5, 2014, 8:31 am

    truly awesome ! can’t wait to try it, I haven’t bought cream cheese in years I make my our yoghurt cheese by straining no fat organic yoghurt through cheese cloth for a few days, it rocks so I can only imagine this will rock too ! I do have an awesome Italian cheese shop who make it fresh everyday, but still can’t wait to try my own.
    and I hope you are feeling better


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