How to Make Homemade Ricotta Cheese

Ingredients

• 4 cups Whole Milk (preferably high‑fat, not ultra‑pasteurized)
• 0.66 cup Heavy Cream (adds richness and higher yield)
• 1 pinch Salt (enhances flavor)
• 1 whole Lemon (juice only, about 2 tbsp; use fresh lemon for best acidity)
• 1 piece Cheesecloth (double‑layered; can be cut to size)
• 1 Fine Mesh Strainer (must have very small holes; stainless steel preferred)

Instructions

1. Prepare Strainer Setup

   Line a fine mesh strainer with a double layer of cheesecloth and set it over a large mixing bowl. Let it sit while you heat the milk.

   Time: PT2M

2. Heat Milk and Cream

   In a saucepan, combine 4 cups whole milk, 2/3 cup heavy cream, and a pinch of salt. Heat over medium‑high heat, stirring occasionally, until the mixture reaches a gentle boil.

   Time: PT7M

   Temperature: Medium‑high heat

3. Add Lemon Juice to Curdle

   Remove the pan from heat and slowly stir in the juice of one lemon (about 2 tbsp). Return the pan to low heat and gently stir for about 2 minutes until curds separate from the whey.

   Time: PT3M

   Temperature: Low heat

4. Let the Curds Rest

   Turn off the heat and let the mixture sit for 2 minutes to allow the curds to fully separate.

   Time: PT2M

5. Strain the Ricotta

   Carefully pour the curdled mixture into the prepared cheesecloth‑lined strainer. Allow it to drain for 15–20 minutes, depending on desired consistency.

   Time: PT20M

6. Store or Serve

   Transfer the ricotta to a clean container. Use immediately or refrigerate for up to 3 days. Drizzle with honey, olive oil, or lemon zest if serving as a spread.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

5 g

Carbohydrates

3 g

Fat

5 g

Fiber

0 g