How to Make the BEST Homemade Ricotta Cheese Recipe

Ingredients

• 1 gallon Whole Milk (whole‑fat, pasteurized (avoid ultra‑pasteurized for best curdling))
• 1 cup Heavy Cream (can use heavy whipping cream, single cream, or table cream)
• 1 teaspoon Salt (kosher or table salt)
• 1/4 cup Lemon Juice (freshly squeezed; can substitute white vinegar)
• 1 piece Cheesecloth (or thin tea towel) (thin enough for liquid to pass through; reusable)

Instructions

1. Set Up Strainer and Cheesecloth

   Place a fine mesh sieve or strainer over a large bowl, line it with cheesecloth (or a thin tea towel). Set aside.

   Time: PT5M

2. Combine Milk, Cream, and Salt

   Pour the whole milk and heavy cream into a large pot, add the salt, and stir gently.

   Time: PT2M

3. Heat to Simmer

   Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

   Time: PT12M

   Temperature: medium heat

4. Add Acid to Curdle

   Lower the heat slightly and slowly pour the lemon juice into the simmering milk while stirring with a wooden spoon. The curds will separate from the whey within seconds.

   Time: PT1M

   Temperature: medium heat

5. Turn Off Heat and Strain

   Remove the pot from the burner and carefully pour the curdled mixture into the prepared strainer, allowing the whey to collect in the bowl below.

   Time: PT2M

6. Drain at Room Temperature

   Let the curds sit in the strainer at room temperature for about 1 hour. The remaining whey will continue to drain, and the ricotta will firm up.

   Time: PT1H

7. Squeeze Excess Whey

   Gather the corners of the cheesecloth and gently squeeze to remove any remaining liquid. Transfer the ricotta to a serving bowl.

   Time: PT2M

8. Store or Serve

   Cover the ricotta and refrigerate. Use within 5 days. The leftover whey can be stored in the fridge for baking or marinades.

   Time: PT1M

   Temperature: 4°C

Nutrition Facts

Calories

140

Protein

8 g

Carbohydrates

6 g

Fat

10 g

Fiber

0 g