Homemade ricotta with 3 ingredients in 30 minutes!

Ingredients

• 1 gallon Whole Milk (preferably 3.5% fat, not ultra‑pasteurized)
• 1/2 teaspoon Salt (fine sea salt or kosher salt)
• 3 tablespoons Lemon Juice (freshly squeezed for best flavor)

Instructions

1. Prepare Equipment and Ingredients

   Set a fine‑mesh strainer lined with cheesecloth over a large bowl. Measure out the salt and lemon juice, then have the thermometer ready.

   Time: PT3M

2. Heat the Milk

   Pour the whole milk into the pot, add the pinch of salt, and place over medium‑high heat. Stir occasionally with a wooden spoon to prevent scorching.

   Time: PT10M

   Temperature: 200°F

3. Add Lemon Juice

   When the milk reaches 200°F, remove the pot from heat and slowly stir in the lemon juice. Stir just twice to distribute evenly.

   Time: PT1M

4. Let the Curds Form

   Cover the pot and let it sit undisturbed for 10 minutes. During this time the curds will separate from the whey.

   Time: PT10M

5. Strain the Ricotta

   Pour the curdled milk slowly into the cheesecloth‑lined strainer. Allow it to drain for about 10 minutes for a soft ricotta, or longer if you prefer a firmer texture.

   Time: PT10M

6. Finish and Serve

   Transfer the ricotta to a serving bowl. Use immediately on toast, salads, or store as described below.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

5 g

Carbohydrates

3 g

Fat

5 g

Fiber

0 g