Why buy ricotta cheese when you can make your own? Homemade ricotta is quite simple to execute and packs in tons of fresh flavor.
I realize that it’s much easier to go to the grocery store and buy a tub of ricotta cheese. It lasts forever in your refrigerator, you can pop open a container of it at 5pm and have dinner on the table at 6pm. I get it. It’s easy. But if you’re a ricotta cheese fanatic, you’ve gotta try this. 
Tonight we served ours on some toasted baguette slices drizzled with olive oil and sprinkled with salt and pepper. The warm bread and the creamy cheese were a fabulous pair – but then I spooned a bit of honey over the top and OH-MY-GOSH it was heavenly. Warm, crusty bread – smooth, creamy ricotta- sweet, sticky honey…
We may or may not have eaten all of the ricotta. I may or may not have had bread and ricotta cheese for dinner.
I’ll never tell.
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- Total Time: 1 hour 20 minutes
- Yield: 1 cup of cheese 1x
Description
Homemade ricotta cheese is simple to make and offers a fresh, creamy flavor that store-bought versions can’t match.
Ingredients
- 2 and 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 3 tablespoons freshly squeezed lemon juice
Instructions
- In a medium, non-reactive saucepan, combine the whole milk, heavy cream, and salt. Stir occasionally to prevent scorching.
- Using a candy thermometer, heat the mixture to 190°F (88°C). Once it reaches this temperature, remove the saucepan from the heat.
- Stir in the freshly squeezed lemon juice gently and let the mixture sit undisturbed for 5 minutes. The mixture will curdle.
- Line a fine-mesh sieve with cheesecloth and place it over a large bowl. Carefully pour the curdled mixture into the sieve and let it drain for at least 1 hour. For a creamier texture, drain for a shorter time; for a firmer texture, drain longer.
- Transfer the ricotta to a bowl and use immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
Serve the ricotta on toasted baguette slices with olive oil, salt, and pepper for a delicious appetizer. Add a drizzle of honey for a sweet twist. The ricotta can be stored in an airtight container in the refrigerator for up to 3 days. Adjust the draining time to achieve your desired texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Basics
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 110
- Sugar: 5
- Sodium: 200
- Fat: 8
- Carbohydrates: 5
- Fiber: 0
- Protein: 6
- Cholesterol: 30
Frequently Asked Questions
What type of milk should I use for making homemade ricotta cheese?
For the best results, use whole milk, as it provides the creaminess needed for rich ricotta.
How can I enhance the flavor of my homemade ricotta cheese?
You can mix in a pinch of salt and drizzle of olive oil right after straining to elevate its flavor.
Can I add herbs or spices to the ricotta during the making process?
Yes, feel free to mix in fresh herbs like basil or chives after the ricotta has been made for added flavor.
