3-ingredient homemade ricotta cheese. how to use ricotta cheese

DIY Homemade Ricotta Cheese

With only 3 ingredients and half an hour of your time, you can whip up homemade ricotta cheese that is creamy, tangy and absolutely delicious! 

Throughout the last year on my Instagram I have become obsessed with DIY’s , for home, beauty and food and discovering just how simple it is to make your own cheese’s, yogurt and other ingredients from home – often saving you from additives as well as saving you money. It’s actually crazy how simple it is to make your own replenishing yogurts and delicious home-made cheeses that you can customise with your own flavourings and this 3-ingredient homemade ricotta cheese is no different.

I’m just at the beginning of moving over all my various DIY’s to my blog, however if you’re wanting to see a few of the posts I’ve already put on here then check out my DIY Vanilla Extract, Rose Water, coconut shreds, chips & Bowls with plenty more to come.

And, if you’re feeling too impatient to wait for all my DIY’s to be posted here on my blog then you can see all of them on my Instagram saved in my highlights. Including recipes for nut milks, butter and Vegan butter, coconut butter and oil, labneh, cashew cheese and more…

Alternatively, feel free to subscribe to my blog and you’ll receive an e-mail every time I post.

I’ve also been working on a series, re-creating healthier vegan versions of childhood favourite chocolate bars including Twix , Bounty, Snickers, and peanut butter cups – with more to come.

How to use your homemade Ricotta cheese:

Okay, i’m guessing that if you’ve found your way over to this blog post then you may very well have an idea of how you’d like to use this homemade ricotta cheese. Just incase you are looking for some inspiration then this is a list of some of my favourite options:

  • Ricotta works perfectly within Ravioli and other filled pasta dishes, as well as dishes like lasagne.
  • It can also be used to make delicious Gnudi, the lighter potato-free version of Gnocchi. 
  • Use it as a topping for pizzas alongside your other favourite toppings. 
  • Due to it’s fairly neutral, yet creamy, flavour you can use it as part of some delicious breakfast toasts served with  honey/syrup and fruit. ( think peaches, plums, or citrus fruits)
  • Alternatively use it for savoury toast, like I have below, with herbs and olive oil.
  • It can be used to make various delicious dips to dip crackers or veg into. Including hummus, a spinach dip, sweet dips etc.
  • Ricotta can be used in various sweet recipes including cheesecakes and mug cakes.
  • It’s a delicious addition to many summer salads, in place of mozzarella.
  • Delicious in tarts and quiche’s , alongside some fresh seasonal veg.
  • Not to mention ricotta-based pancakes and cakes!!

How to make this 3-ingredient homemade ricotta cheese:

The craziest thing about this DIY is how very simple it is to make. When thinking about ricotta cheese I think about a weeks-long process of leaving milk to curdle and difficult processes, when in fact it’s so simple it’s easily a recipe you could make with children.

Simply mix your milk and salt till just below boiling level, stirring occasionally. Switch off the heat and add the lemon juice then leave it to rest for around 10 minutes to curdle and seperate curd from the whey.

Then it’s as simple as pouring into a cheese cloth within a strainer and leaving it to drain all the excess liquid.

 The 3-ingredient homemade ricotta cheese recipe:          

Homemade Ricotta Cheese

Homemade Ricotta Cheese

Yield: 1-2 Cups ricotta cheese

With only 3 ingredients and half an hour of your time, you can whip up homemade ricotta cheese that is creamy, tangy and absolutely delicious! 


  • 2 litres fresh full-fat milk (unpasteurised)
  • 1/3 cup lemon juice
  • 1 tsp salt


  1. Mix milk & salt and heat up until it's about to boil (approx. 80°C). Stir occasionally so it doesn't burn.
  2. Switch off the heat and add the lemon juice. Let it rest for about 10 minutes to allow the curd to separate from the whey.
  3. Pour the curd into a strainer with a cheese cloth on top. Let it rest again for about 15 minutes.
  4. Squeeze out any remaining liquid.
  5. Best consumed immediately or you can store in the fridge for up to 3-4 days.


Note * If using a cheesecloth with lots of holes then double , or even , triple layer it or you may lose some cheese too wehn draining it. 

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