Description
Creamy, dreamy homemade ricotta—so easy to make with just three ingredients! Perfect for pasta, or enjoy it simply with crusty bread.
Ingredients
Units
- 2 1/2 cups (591 ml) Whole Milk
- 1/2 cup (118 ml) Heavy Cream
- 1/2 tsp Salt
- 3 Tablespoons (44 ml) freshly squeezed Lemon Juice
Instructions
- In a medium, non-reactive saucepan, combine the milk, cream, and salt.
- Using a candy thermometer, heat over medium heat to 190°F (88°C), stirring occasionally to prevent scorching.
- Once the mixture reaches 190°F (88°C), remove from the heat and add the lemon juice.
- Stir gently a couple of times to combine, then let sit undisturbed for 5 minutes.
- Place a strainer lined with a thin towel (or a couple of layers of cheesecloth) over a large bowl.
- Slowly pour the mixture through the strainer and let drain for 1-2 hours — the longer it drains, the drier the ricotta will become.
- Store in an airtight container in the refrigerator for up to 1 week (this will depend on the freshness of your milk and cream, so it could be a couple of days or up to 10 days or more — use your nose as a freshness guide).
Notes
- For a richer flavor, use whole milk with a higher fat content.
- If the ricotta is too thick, whisk in a little of the reserved whey to reach your desired consistency.
- To prevent curdling, ensure the milk doesn’t boil. Use a thermometer for accurate temperature control.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 1
- Sodium: 100
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 3
- Protein: 8
- Cholesterol: 20