Homemade Ricotta

Soooooooo easy.

Like 15 minutes and four-ingredients-you-already-have-in-your-house EASY.

This recipe is from Smitten Kitchen

(makes about 1 Generous Cup)


  • 3 cups whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon coarse sea salt
  • 3 tablespoons freshly squeezed lemon juice


  1. Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom.
  2. Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.
  3. In the mean time, line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey).
  4. Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. (It will firm as it cools, so do not judge its final texture by what you have in your cheesecloth.)Discard the whey.
  5. Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.

>>We spread the ricotta on lightly salted fresh tomatoes and it was to DIE for. Next I want to try putting it in scrambled eggs.<<


tags: appetizer, dinner, homemade, cheese, diy cheese, snack


One thought on “Homemade Ricotta

  1. Pingback: Homemade Butter | the pear and plum

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