Homemade Ricotta in 10 Minutes (No Fuss, No Rennet, Just Pure Magic)
Ten minutes. Sometimes it drags like an hour, other times it disappears before you even notice it. Time is wonderfully subjective—until you’re standing in the kitchen and someone promises you homemade cheese in the time it takes to boil an egg.
And yet, here we are: 10-minute ricotta.
Ricotta is truly one of the simplest cheeses you can make at home. No rennet, long fermentation and no speciality equipment beyond a saucepan, muslin cloth, and a wooden spoon. Just full-fat milk, a splash of cream, a smidge of acid—and suddenly you have a warm, delicate mound of fresh curd.
It’s a cheese that feels as comfortable alongside honey and fruit as it does nestled into pasta or folded through pastry. Light, creamy, neutral enough to pair with anything, yet special enough to elevate the most ordinary ingredients.
It’s also my go-to way to salvage milk that needs using up, or to add something a little luxurious to toast on a quiet morning.
Here are a few of my favourite ways to enjoy it:
• swirled with raw honey on toasted gluten free brioche + fresh seasonal fruit
• baked into Maid of Honour–style curd tarts
• folded into spinach + ricotta rough-puff rolls
And now, you can make it too—plain, simple, and ready to be zhuzhed however you please.
Why You’ll Love This Homemade Ricotta
-
Ready in 10 minutes — genuinely quick, no hidden steps.
-
No special tools — muslin and a saucepan are as fancy as it gets.
-
Perfect texture — soft, creamy, spreadable, never grainy.
-
Incredibly versatile — sweet, savoury, breakfast, desserts, pasta… it works everywhere.
-
Budget-friendly — far cheaper than store-bought ricotta.
-
A brilliant “use-it-up” recipe — ideal for leftover milk and cream.
-
Makes you feel like a kitchen magician — cheese from scratch always impresses.
There’s something deeply comforting about recipes like this—quiet, unfussy, and beautifully grounding. Ten minutes at the stove, a gentle curd forming before your eyes, and suddenly you’ve transformed two everyday ingredients into something soft, fresh and deeply satisfying. It’s kitchen alchemy at its simplest.
Homemade ricotta always reminds me that cooking doesn’t have to be elaborate to feel special. Sometimes it’s these tiny acts—boiling milk, squeezing lemon, tying a piece of muslin—that anchor us back into the joy of making. Spoon it onto toast, swirl it into pasta, or enjoy it straight from the bowl with a drizzle of honey. However you use it, this little pot of warm, fresh ricotta has a way of elevating even the most ordinary moments.
And that’s really the beauty of it. A small pause in your day, a quick recipe, and a reward that feels far bigger than the time you spent. A reminder that slow living doesn’t always require slow cooking—just intention, and a few simple ingredients. Enjoy.
Ricotta Recipe (10 Minutes, No Rennet)
Ingredients
-
3 cups full-fat milk
-
1 cup cream
-
1 tbsp lemon juice
-
1 tsp apple cider vinegar
Method
-
In a saucepan combine the milk and cream, set over medium-high heat.
-
Bring to a rapid boil, stirring occasionally to prevent scorching.
-
Once boiling, continue for 1 minute, then add lemon juice + vinegar.
-
Boil for another minute, turn off the heat, and let it stand so the curds can form.
-
Set a sieve over a bowl and line it with muslin cloth. Pour the mixture through and let drain 1–2 minutes.
-
Unwrap the muslin and place the ricotta into a bowl. Lightly whip with a fork.
-
Chill until needed.
Makes approx. 1 cup.
Tips + Variations
-
No lemon juice? Swap for equal parts apple cider vinegar.
-
For firmer ricotta: Let it drain an extra 1–2 minutes.
-
For creamier ricotta: Add an extra tablespoon of cream.
-
Flavour ideas:
-
honey + vanilla
-
cracked pepper + lemon zest
-
roasted garlic + thyme
-
cinnamon + maple
-
-
Use the whey: Add it to smoothies, soups, homemade bread or pancakes.
-
Dairy richness matters: full-fat milk gives the best texture—avoid ultra-heat-treated milk if possible.
Serving + Storage
-
Serve with: fresh fruit, roasted vegetables, warm bread, pasta dishes, grain bowls, or baked into tarts.
-
Storage: keep in an airtight container in the fridge for 2–3 days.
-
Freezing: not ideal—texture becomes grainy.
-
Meal prep tip: make a double batch and use it through the week for breakfasts + snacks.
FAQ
Q. Can I use milk alternatives (almond, oat, soy)?
No—ricotta relies on dairy proteins to form curds.
Q. Why didn’t my milk curdle?
Usually it’s one of three things:
• milk wasn’t hot enough
• not enough acid
• using ultra-pasteurised milk (sometimes too stable to curdle)
Q. My curds are tiny—did I do something wrong?
No. Homemade ricotta is naturally delicate. A slightly longer stand time helps the curds strengthen.
Q. Is muslin essential?
Pretty much—though a very fine clean tea towel or nut-milk bag works in a pinch.
Q. Can I sweeten it while warm?
Absolutely—warm ricotta takes on flavours beautifully.
Ricotta Recipe
Ingredients
- 3 cups Full fat milk
- 1 cup Cream
- 1 tbsp Lemon juice
- 1 tsp Apple Cider Vinegar
Instructions
- In a sauce pan combine the milk and cream and set over a medium high heat.
- Bring to a rapid boil, stirring occasionally to avoid a scorched base.
- Boil for 1 minute, then add the lemon juice and the vinegar.
- Allow to boil for 1 minute then remove from the heat and leave to stand so the curds can form.
- Line a sieve with muslin cloth and place over a bowl. Pour the curdled milk mix into the muslin and allow to drain for 1 – 2 minutes.
- unwrap the cloth and empty cheese into a bowl. Whip slightly with a fork, then place into the fridge to chill.
- Makes approx 1 cup of ricotta.
Notes
- Muslin cloth can be purchased at homeware stores or fabric shops.
- If you don’t have lemon juice on hand just replace with same value of apple cider vinegar.
- Ricotta will keep for a few days in an air tight container in the fridge.
If you loved this try one of these!
Salted Vanilla Caramel Sauce
Pin for later
Did You Make This Recipe?
I’d love to see your version of this Homemade Ricotta Recipe!
Tag @thekrookedspoon on Instagram and use #thekrookedspoon so I can share your creation.
