How to Make Homemade Ricotta Cheese with Just 3 Ingredients (Budget-Friendly Recipe)

Ingredients

• 1 gallon Whole Milk (Do not use ultra‑pasteurized milk; whole milk gives the richest ricotta)
• 0.33 cup Lemon Juice (Freshly squeezed from about 2 lemons)
• 1.5 teaspoon Sea Salt (Fine sea salt; kosher salt can be used)
• 2 tablespoon Cold Water (Add a tablespoon at a time to loosen texture if needed)

Instructions

1. Heat Milk

   Pour the whole milk into the heavy‑bottomed saucepan and place over medium heat. Attach the thermometer and heat until the milk reaches 185°F, stirring occasionally to prevent scorching.

   Time: PT10M

   Temperature: 185°F

2. Juice Lemons

   While the milk is heating, roll two lemons on the counter to soften, then cut and juice them until you have about 1/3 cup of fresh lemon juice.

   Time: PT2M

3. Add Acid and Salt

   When the milk hits 185°F, remove the pan from the burner. Quickly whisk in the lemon juice and 1½ teaspoons of sea salt until just combined.

   Time: PT1M

4. Rest the Curdling Milk

   Let the pan sit undisturbed for 20 minutes. The milk will separate into curds (solid) and whey (liquid).

   Time: PT20M

5. Strain the Curds

   Set a double strainer over a large bowl. Gently pour the curdled milk through, allowing the whey to drain while the curds collect in the strainer.

   Time: PT5M

6. Drain Further

   Allow the curds to sit in the strainer for an additional 15 minutes to remove excess whey.

   Time: PT15M

7. Adjust Consistency

   Transfer the ricotta to a bowl. If it feels too dense, stir in cold water one tablespoon at a time until the desired creamy texture is reached.

   Time: PT5M

8. Store or Serve

   Transfer the finished ricotta to an airtight container. Use immediately or refrigerate.

   Time: PT0M

Nutrition Facts

Calories

70

Protein

4 g

Carbohydrates

4 g

Fat

4 g

Fiber

0 g