Ask Lidia: Homemade Ricotta

Ingredients

• 1 gallon Whole Milk (preferably fresh, not ultra‑pasteurized)
• 1/4 cup Lemon Juice (freshly squeezed is best)
• 1/2 teaspoon Salt (optional, for seasoning)
• 2 tablespoons Honey (optional, for serving)

Instructions

1. Gather Equipment and Ingredients

   Set out the pot, thermometer, ladle, slotted spoon, cheesecloth, colander, and a large bowl. Measure 1 gallon of whole milk and 1/4 cup lemon juice.

   Time: PT5M

2. Heat the Milk

   Place the milk in the pot over medium heat. Stir occasionally and heat until the temperature reaches 190°F (just below boiling).

   Time: PT10M

   Temperature: 190°F

3. Add the Acid

   Remove the pot from the heat. Slowly pour the lemon juice into the hot milk while gently stirring for 10 seconds.

   Time: PT1M

4. Let the Milk Curdle

   Allow the pot to sit undisturbed for 5‑10 minutes. The milk will separate into white curds and clear whey.

   Time: PT5M

5. Drain the Curds

   Line the colander with a double layer of cheesecloth and set it over the large bowl. Carefully ladle the curdled mixture into the colander. Let it drain for about 30 minutes, or until the desired consistency is reached.

   Time: PT30M

6. Season and Store

   Transfer the ricotta to a storage container. Stir in 1/2 tsp salt (if using). Drizzle with honey when serving, if desired. Cover and refrigerate.

   Time: PT5M

Nutrition Facts

Calories

100

Protein

5 g

Carbohydrates

3 g

Fat

8 g

Fiber

0 g