Homemade Ricotta

Listen up people, you’ll want to make this. I have been wanting to make this recipe for a few years, and was really shocked at how easy it is to make homemade ricotta. I’m a firm believer that ricotta goes with just about anything. You can put it on your home made pizza, pasta with red sauce, toast and toppings of all sorts.

There are multiple steps to the process but trust me, it’s very simple.


  • 3 cups whole milk
  • 1 cup heavy cream
  • 3 tbs. lemon juice or white wine vinegar. I happened to have limes on hand and it worked great.
  • 1/2 tsp. kosher salt
  • 3 layers of cheese cloth covering a colander. For me this was an entire package that I purchased at the grocery store that I cut into thirds.

Ricotta 1Line a colander or metal sieve with 3 layers of cheese cloth and set it inside a larger bowl.

Ricotta 2Heat the milk, cream, and salt in a heavy pot on medium heat, until a candy thermometer reaches 190 degrees. Just before the milk rapidly foams up, remove from heat and add 3 tbs. of lemon juice. Or in my case lime juice. Stir once or twice to incorporate the acid with the milk mixture, and let it sit for 5 minutes or until you can see the milk curds form.

Ricotta 3This one is my favorite photo. Looks really appetizing right now doesn’t it?

Ricotta 4Pour the mixture into the cheese cloth lined colander and let it strain for at least a half an hour. I like my ricotta on the wet side, so I let it strain for and hour and a half, but you can strain it up to 3 hours.

Store in an air tight container in the fridge and enjoy.

Ricotta 5

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