Best Homemade Lactose Free Ricotta Cheese Recipe

Have you ever craved that creamy, dreamy ricotta cheese but had to skip it because of lactose? Well, I found a way to make homemade ricotta that’s totally lactose free and just as tasty, if not better. No fancy equipment or weird ingredients, just 2 simple ingredients you can easily find in your local supermarket. 

What’s the Difference Between Lactose Intolerance and Dairy Intolerance?

Lactose intolerance is a digestive issue where the body doesn’t produce enough of the enzyme lactase, which is needed to break down lactose—the natural sugar found in milk.

When someone with lactose intolerance eats or drinks foods containing lactose, they may experience bloating, gas, stomach cramps, or diarrhea.

Dairy intolerance is a broader term and can include lactose intolerance, but it may also refer to a sensitivity to proteins in dairy, such as casein or whey.

People with dairy intolerance might have symptoms like skin issues, headaches, sinus congestion, or digestive problems—even if the dairy product is lactose-free.

So while lactose-free dairy (like this homemade ricotta) can work for those with lactose intolerance, it may not be suitable for people with a full dairy intolerance or allergy.

Lactose Intolerance and Dairy Ricotta

​I’m Sicilian Italian and grew up enjoying all dairy cheeses like ricotta cheese, whole fresh milk, yogurt, mozzarella, burrata, heavy cream, and cream cheeses.

It wasn’t until my 40’s did I start noticing I might have a lactose intolerance since I would find myself slightly constipated after eating too much ricotta, yogurt, or other cheeses in a day. 

I do remember though being sick to my stomach being school after having a few cups of milk in a few bowls of cereal and finally put it together that I have a threshold of the amount of lactose I can enjoy on a day to day basis without serious consequences.

My daughter and youngest son discovered this in their teens so they can choose more wisely regarding their favorite recipes with regular milk or other creamy cheeses and whether to indulge or not. 

What Makes This Homemade Ricotta Cheese Great

​Lactose free and fresh.This recipe lets you make ricotta cheese without the lactose, meaning you get to enjoy that creamy texture without any tummy troubles. Plus, making it fresh at home means it tastes way better than store-bought versions.

Super simple ingredients. No need for fancy cheese cultures or additives here—just milk, an acid like lemon juice or vinegar, and some salt. It’s almost like magic happens in your pot, turning simple milk into creamy goodness.

Versatile cheese that’s hard to beat. Use it sweet with Sugar Free honey and fruit or savory in keto lasagna, or just spread on crusty low carb keto bread. This lactose free ricotta style cheese recipe is a blank canvas for all your cooking experiments.

Milk– A half gallon of Whole milk, lactose free, is your go-to here for that rich, creamy texture. To make this lactose free ricotta, use lactose-free whole milk. It works perfectly to keep this recipe truly lactose free without compromising the taste.

But I have also tested this 2 % reduced fat lactose free milk and it was just as delicious. This is the version I shared below as this fits perfectly into my Midlife Macros.

Acid (Lemon Juice or Vinegar)– Lemon juice is great for a mild unique tang and freshness, but white vinegar works, too, especially if you want a slightly sharper flavor. I’ve not tried it but lime juice might also work. Both help the milk curdle gently to form those lovely curds.

Sea Salt-Salt is a must to bring out the flavor in your easy lactose free ricotta recipe. Sea salt or kosher salt works best.

Store-Bought Part-Skim Ricotta

 Yes you can purchase part-skim ricotta cheese or whole milk ricotta cheese at most supermarkets but it’s rare to find any lactose free ricotta cheese and believe me I have looked everywhere. Also store bought usually contains ingredients like gums, or stabilizers. 

There are also many brands that now make dairy-free ricotta cheese but often they may include nuts or almond milk for an almond ricotta cheese and that won’t work for someone who has a tree nut allergy like my son.

I have also seen other brands with vegan ricotta cheese but for me, I don’t like all the additives and vegan alternative ingredients used. 

Lactose Free Homemade Ricotta Cheese

I’ve never seen it at any of my local markets so if you can’t find part-skim lactose-free ricotta at the store either, making your own lactose free ricotta cheese is your best option.

Homemade may cost a little more per cup, but:

• You get clean, additive-free, lactose-free cheese
• You control fat, flavor, and freshness
• You can’t currently buy a lactose-free, part-skim ricotta anywhere

Chef Tips

#1 Use fresh, high-quality milk. The better your milk, the creamier and tastier your ricotta will be since this recipe keeps things simple and the milk flavor really shines through.

#2 Don’t rush the curdling process. After adding your acid, let the milk sit undisturbed for at least 15-20 minutes so the curds can form properly. It’s like letting the magic happen slowly instead of trying to rush it.

#3 Drain with care. Don’t rinse. Use a fine mesh strainer lined with layers of cheesecloth or a clean kitchen towel, and let the curds drain until they reach your desired consistency. 

Don’t press or squeeze. more moisture for creamier ricotta, less if you want it thicker.

#4 Save the whey. That leftover acidic liquid isn’t just for the bin; it’s packed with a bunch of nutrients and can be used for smoothies, soups, or replacing water in bread dough for more flavor.

#5 Season after draining. Once drained, stir in your salt gently to keep that fresh ricotta flavor balanced without overworking the curds.

#6 Use whole milk if you want a more classic creamy finish or add a touch of cream after draining (optional but luxurious).

What To Serve With Homemade Lactose Free Ricotta Cheese

Fresh Fruit
Pair your ricotta with berries, or sliced peaches to add a juicy, sweet dimension that complements the creamy cheese.

Grilled Vegetables
The mild flavor of ricotta balances savory dishes using smoky grilled veggies like zucchini, eggplant, or bell peppers beautifully.

Salads
Spoon dollops over fresh greens to add creaminess and a touch of luxury to simple salads.

Troubleshooting Common Problems with this Recipe

​Ricotta is Too Wet
Make sure to let the curds drain for enough time so excess whey is removed. If it’s still watery, drain longer or gently press the cheesecloth to remove more liquid.

Curds Don’t Form Properly
Check that your milk is fresh and not ultra-pasteurized. Also, make sure you add enough acid and allow the mixture to sit undisturbed for 10-15 minutes.

Ricotta is Grainy
Overheating or stirring too vigorously can break down the curds. Keep heat moderate and stir gently only when necessary.

Whey is Not Clear
If the whey looks cloudy or milky, the curds might not have separated fully; try increasing the amount of acid slightly next time.

Bitter Aftertaste
Using too much vinegar or lemon juice can cause bitterness. Start with less acid and add gradually while watching for curd formation.

Freezing & Storing Leftovers

​Freezing:
Ricotta doesn’t freeze perfectly since the texture can get a bit grainy after thawing. If you do freeze it, scoop into an airtight container and use within 2 months. Thaw in the fridge and stir gently before use.

Storing:
Keep ricotta in an airtight container in the refrigerator for up to 3 days. It’s best fresh, but if it separates slightly, just stir it back together before serving.

What to do with leftover Whey

​Don’t throw out the leftover liquid whey after draining your ricotta cheese. Freeze it into an ice cube mold and store in a ziplock bag with the date made on it.

Then whenever you make a smoothie, add 1-2 frozen cubes of whey to your smoothie in the blender adding additional protein. 

Homemade Popsicles – Blend whey with frozen berries, lemon, and monk fruit for a high-protein frozen treat.

Gelatin Gummies – Use whey in place of some water in your homemade sugar-free gelatin snacks.

Chia Pudding – Replace nut milk with whey in chia pudding; mix with cocoa powder and stevia for a chocolate version.

Homemade Electrolyte Drink – Combine whey with lemon juice, sea salt, and stevia for a natural replenishing drink.

Hot Protein Drink – Warm whey with cinnamon, vanilla, and a sweetener for a cozy protein-rich “latte.”

Why is this so high in protein and so low in carbs?

Most store-bought ricotta is made with whole milk or even a mix of milk + cream, which raises the fat content significantly.

I used lactose-free 2% milk which has moderate fat. Store-bought uses whole milk or adds cream which makes it higher fat, lower protein concentration.

Store-bought ricotta is often:

• Enriched with cream for texture
• Filled with gums or stabilizers to make it thickerThese dilute the protein content while bumping up fat and calories.

Homemade version is:

• Pure curds from 2% milk
• No added cream
• No fillers

Result: More real protein per bite, less fat per serving.

In our homemade batch:

• You keep most of the protein-rich curds
• You don’t over-drain or rinse excessively

This means your final product is denser in protein than store-bought ricotta, which is often more watery and less curd-dense per spoonful.

Savory & Sweet Recipes Using Ricotta Cheese

Coffee Ricotta Mousse

Almond Ricotta Cake

Keto Lasagna

Homemade Lactose Free Ricotta Cheese