Homemade Ricotta

Ingredients

• 6 cups Whole Milk (preferably fresh, whole-fat)
• 2 cups Heavy Cream (full-fat, chilled)
• 2 teaspoons Italian Sea Salt (fine grain)
• 0.25 cup Fresh Lemon Juice (about 2 large Sicilian lemons, freshly squeezed)
• 2 tablespoons Sicilian Extra Virgin Olive Oil (for drizzling when serving)
• 1 teaspoon Sicilian Oregano (dried, for garnish)

Instructions

1. Gather Ingredients and Equipment

   Measure out the milk, cream, salt, and lemon juice. Set out the pot, thermometer, ladle, cheesecloth, colander, and a large bowl.

   Time: PT5M

2. Combine Milk, Cream, and Salt

   Pour the whole milk and heavy cream into the large pot and add the sea salt. Stir gently to dissolve the salt.

   Time: PT5M

3. Heat the Milk Mixture

   Place the pot over medium heat and heat, stirring occasionally, until the temperature reaches 200°F (93°C).

   Time: PT10M

   Temperature: 200°F

4. Add Lemon Juice

   Remove the pot from heat, slowly pour in the fresh lemon juice, and stir gently for about 30 seconds to distribute evenly.

   Time: PT2M

5. Let the Curds Form

   Cover the pot with a lid and let it sit undisturbed for 20 minutes. The curds will separate from the whey.

   Time: PT20M

6. Rest the Curds

   After the 20‑minute set, let the pot sit for an additional 1 hour without moving it. This yields a creamier texture.

   Time: PT1H

7. Strain the Ricotta

   Line a colander with cheesecloth and place it over a large bowl. Using the ladle, gently transfer the curds into the cloth.

   Time: PT10M

8. Drain the Whey

   Allow the ricotta to drain for about 15 minutes, or until it reaches your desired consistency. Keep the whey for baking or drinking.

   Time: PT15M

9. Finish and Store

   Transfer the ricotta to an airtight container, drizzle with olive oil, and sprinkle oregano if desired. Store in the refrigerator.

   Time: PT0M

Nutrition Facts

Calories

423

Protein

9g

Carbohydrates

14g

Fat

37g

Fiber

0g