Yield
28 oz
Acid
8.0 tbsp
Drain
30 min
8.0 tbsp
2.0 tsp
200°F
30 min
Inputs
Result
4 quarts × 7 oz/quart = 28 oz. Lemon juice at 2 tbsp/quart × 4 = 8 tbsp. Salt at 0.5 tsp/quart × 4 = 2.0 tsp.
Inputs
Result
2 quarts whey × 3 oz/quart = 6 oz. Citric acid at 0.5 tbsp/quart × 2 = 1.0 tbsp.
One quart of whole milk yields about 7 ounces (just under 1 cup) of ricotta. Adding cream increases yield to about 9 ounces per quart. Whey-only ricotta yields less at roughly 3 ounces per quart since most protein was already removed during cheese making.
| Base | Yield per Quart | Texture | Best For |
|---|---|---|---|
| Whole Milk | 7 oz | Creamy, rich | Lasagna, desserts |
| Milk + Cream | 9 oz | Very rich | Cannoli, cheesecake |
| Whey | 3 oz | Light, delicate | Salads, pasta topping |
Lemon juice is the most popular choice at 2 tablespoons per quart, giving a subtle citrus note. White vinegar (1.5 tbsp/quart) produces a neutral flavor. Citric acid (0.5 tbsp/quart) gives the most consistent results and cleanest taste.
Drain time controls texture: 15 minutes for creamy spreadable ricotta, 30 minutes for standard firmness, and 60+ minutes for a dry crumbly ricotta suitable for stuffing pasta. Line a colander with cheesecloth or a fine mesh strainer over a bowl.
Yes, but yields are much lower since whey has already lost most of its casein protein during the first cheese making. Expect about 3 ounces per quart of sweet whey. Heat whey to 200°F, add acid, and collect the fine curds. This is traditional ricotta — the name means “recooked.”
Read our guide
Read our guide
Read our guide
Milk and culture for homemade cream cheese
Milk, acid, and press time for paneer
Full cheese making recipes and ratios
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Last Updated: Mar 19, 2026
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