Homemade Ricotta Cheese

5 from 1 vote

Homemade Ricotta Cheese

Ricotta cheese is a mild and sweet Italian cheese, and is surprisingly easy to make at home. Made with little more than whole milk, heavy cream, and some lemon juice, this classic cheese is easy to make from scratch.

Course Appetizer, Side Dish

Cuisine Italian

Cook Time 30

Resting 12

Total Time 12 30

Servings cups

Calories 1105.24kcal

Equipment

large sieve
fine-mesh cheesecloth
kitchen thermometer
slotted spoon

Ingredients

2 quarts whole milk
1 cup heavy cream
1 tsp salt
3 tbsp fresh lemon juice

Instructions

In a large pot over medium heat, add the milk, cream, and salt. Heat slowly and stir occasionally, bringing to a near-boil. Do not let it reach a full boil.
When the milk reaches 185°F, add the lemon juice. Stir once and stop.
Keeping the milk at 185°F, leave over heat for 15 minutes to allow the curds to form
Line a large sieve with fine-mesh cheesecloth, and place over a large bowl. Use a slotted spoon to scoop the curds out of the pot and drain over the lined sieve. Leave to drain for one hour.
Once drained, transfer the ricotta curd to an airtight container. Leave in refrigerator for at least 12 hours. Enjoy within two days.

Notes

Over-stirring will prevent the curds from forming, so ensure that you only stir once when you add the lemon juice.
If the ricotta is too dry after draining, mix in one teaspoon of cream to bring it back to your desired consistency.

Nutrition