How To Make Homemade Ricotta In Under an Hour - Kitchen Conundrums with Thomas Joseph

Ingredients

• 8 cups Whole Milk (full‑fat, preferably organic)
• 1.5 cups Heavy Cream (36% fat, chilled)
• 1 teaspoon Coarse Kosher Salt (adds flavor, can use regular table salt (use ½ tsp))
• 0.25 cup Fresh Lemon Juice (about the juice of 2 lemons, freshly squeezed)

Instructions

1. Measure Ingredients

   Measure 8 cups whole milk, 1.5 cups heavy cream, 1 tsp kosher salt and 1/4 cup fresh lemon juice. Set everything aside.

   Time: PT5M

2. Heat Milk Mixture

   In a large pot combine the milk, heavy cream and salt. Place over medium‑high heat, stirring occasionally, and heat until the temperature reaches 195°F. Do not allow the mixture to boil.

   Time: PT15M

   Temperature: 195°F

3. Add Lemon Juice and Rest

   Remove the pot from heat. Slowly pour in the 1/4 cup lemon juice while stirring gently, then let the pot sit undisturbed for 5 minutes so the curds can form.

   Time: PT6M

4. Prepare Strainer

   Line a fine‑mesh strainer with a double layer of cheesecloth and set it over a large bowl to catch the whey.

   Time: PT5M

5. Strain the Curds

   Carefully pour the hot curdled mixture into the cheesecloth‑lined strainer. Let it sit undisturbed for 20 minutes to drain the whey.

   Time: PT20M

6. Optional Firming

   If a firmer ricotta is desired for lasagna or ravioli, let the cheese continue to drain for up to 1 hour total, checking texture periodically.

   Time: PT40M

7. Finish and Serve

   Transfer the ricotta to a serving bowl. Season with a pinch of salt and drizzle with olive oil if desired. Serve with crusty bread or use in recipes.

   Time: PT2M

Nutrition Facts

Calories

405

Protein

11 g

Carbohydrates

16 g

Fat

33 g

Fiber

0 g