How To Make Fresh Homemade Ricotta (only 4 ingredients!)

Ingredients

• 3 cups Whole Milk (prefer non‑ultra‑pasteurized for proper curdling)
• 1 cup Heavy Cream (full‑fat for richness)
• 0.25 teaspoon Salt (fine sea salt, pinch size)
• 2 tablespoons Fresh Lemon Juice (about half a lemon, freshly squeezed)
• 1 tablespoon Olive Oil (extra‑virgin, for drizzling (optional))

Instructions

1. Prepare Ingredients and Equipment

   Measure 3 cups whole milk, 1 cup heavy cream, a pinch of salt, and 2 tbsp fresh lemon juice. Set out the heavy‑bottom pot, wooden spoon, thermometer (if using), strainer, cheesecloth, and a large bowl.

   Time: PT5M

2. Heat Milk‑Cream Mixture

   Combine the milk, cream, and salt in the pot. Heat over medium, stirring in a figure‑eight motion with the wooden spoon to prevent scorching. Bring the mixture to about 200°F (93°C) – you’ll see frothy bubbles on the sides and a gentle rolling boil.

   Time: PT10M

   Temperature: 200°F

3. Add Lemon Juice and Curdl​e

   Remove the pot from heat and gently stir in the 2 tbsp lemon juice. The mixture will immediately begin to separate into curds and whey.

   Time: PT2M

4. Let the Curds Set

   Allow the pot to sit undisturbed for 10 minutes so the curds fully form. You may see larger curds form; both large and small curds are fine.

   Time: PT10M

5. Strain the Ricotta

   Place the cheesecloth‑lined strainer over the large bowl. Carefully pour the curd‑whey mixture into the strainer. Let it drain for 10‑15 minutes, or until the ricotta reaches your desired consistency.

   Time: PT15M

6. Finish and Serve

   Transfer the drained ricotta to a serving bowl, drizzle with olive oil if desired, and season with a pinch of extra salt. Serve warm with sourdough crostini or use in recipes.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

5 g

Fat

12 g

Fiber

0 g