Name: Homemade Ricotta Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 3 cups whole milk; 1 cup heavy cream; Pinch of kosher salt; 2 tablespoons fresh-squeezed lemon juice

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Introduction

Making ricotta cheese at home is surprisingly simple and yields a fresh, creamy result that’s perfect for cooking or spreading. This homemade ricotta uses just a few ingredients and minimal equipment, giving you a delicious dairy treat in under an hour.

A wooden bowl filled with a thick, white, creamy mixture with a slightly lumpy texture, with a silver spoon dipped in on the right side; around the bowl, there are three slices of light brown bread with soft, porous texture placed on a white marbled surface, and part of a gray cloth visible on the left edge; a small jar of golden honey with a wooden honey dipper is partially shown at the bottom right corner, all lit softly to highlight the textures and colors; photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups whole milk
1 cup heavy cream
Pinch of kosher salt
2 tablespoons fresh-squeezed lemon juice

Instructions

Step 1: In a saucepan, combine the whole milk, heavy cream, and a pinch of kosher salt. Heat the mixture over medium heat, stirring frequently, until it reaches a bare simmer at about 200°F as measured with an instant-read thermometer.
Step 2: Turn off the burner without moving the pot. Slowly stir in the lemon juice using a gentle figure-8 motion. Let the mixture rest undisturbed for 10 to 15 minutes as curds form.
Step 3: Line a fine-mesh strainer with cheesecloth and place it over a bowl. Using a slotted spoon, gently transfer the curds into the cheesecloth.
Step 4: Allow the ricotta to strain for about 15 minutes. Once strained, transfer the ricotta to a container and store in the refrigerator until ready to use.

Tips & Variations

For a tangier ricotta, add an extra tablespoon of lemon juice gradually, but avoid over-curdling.
Use the leftover whey in smoothies, soups, or bread dough for added nutrition.
To make the ricotta firmer, let it strain longer or gently press the cheesecloth with a spoon.
Swap lemon juice with white vinegar for a slightly different flavor profile.

Storage

Store homemade ricotta in an airtight container in the refrigerator for up to 4 days. Reheat gently or enjoy cold. It’s best used fresh for optimal creaminess and flavor.

How to Serve

A wooden bowl filled with a thick, fluffy white mixture that looks creamy and slightly grainy in texture, with a silver spoon resting inside the bowl on the right side; around the bowl are slices of light tan bread with visible holes and a small glass container filled with golden honey with a honey dipper on the bottom right; all items are set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or skim milk instead of whole milk?

While it’s possible, using whole milk and heavy cream ensures a rich, creamy texture. Low-fat or skim milk may result in a thinner, less creamy ricotta.

Why did my ricotta not curdle properly?

Make sure the milk mixture reaches a near simmer (around 200°F) before adding the acid, and stir gently to avoid breaking the curds. Fresh milk and proper acid quantity also affect curdling success.