How to make Homemade Ricotta

Ingredients

• 4 cups Whole Milk (full‑fat, preferably organic)
• 2 cups Heavy Cream (36% fat, chilled)
• 2 tablespoons White Vinegar (distilled white vinegar)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 0.125 teaspoon Salt (fine sea salt, pinch)

Instructions

1. Gather Ingredients and Equipment

   Measure out milk, cream, vinegar, lemon juice and salt. Set out saucepan, spoon, cheesecloth, strainer and bowl.

   Time: PT4M

2. Heat Milk and Cream

   Combine the milk and heavy cream in the heavy‑bottomed saucepan. Heat over medium, stirring occasionally, until tiny bubbles form around the edges and the mixture reaches about 85 °C (just below a full boil).

   Time: PT10M

   Temperature: 85°C

3. Add Vinegar

   Reduce the heat to low. Slowly drizzle 1 tablespoon of white vinegar into the hot milk while stirring gently. Wait a few seconds, then add the second tablespoon, continuing to stir.

   Time: PT2M

4. Add Lemon Juice

   Stir in the tablespoon of fresh lemon juice, still on low heat, and mix for about a minute.

   Time: PT1M

5. Let Curds Rest

   Turn off the burner and let the pot sit for 5 minutes. The curds will fully separate from the whey.

   Time: PT5M

6. Prepare Straining Setup

   Lay a double layer of wet cheesecloth over a fine‑mesh strainer set in a large bowl.

   Time: PT3M

7. Strain the Curds

   Carefully pour the curdled mixture into the cheesecloth‑lined strainer, allowing the whey to drain into the bowl.

   Time: PT5M

8. Drain to Desired Consistency

   Let the ricotta sit in the cloth for at least 1 hour. For a softer cheese, drain less; for a firmer texture suitable for lasagna, drain longer.

   Time: PT1H0M

9. Finish and Store

   Transfer the ricotta to a serving dish, stir in a pinch of salt if desired, and use immediately or refrigerate.

   Time: PT2M

Nutrition Facts

Calories

90

Protein

5 g

Carbohydrates

3 g

Fat

6 g

Fiber

0 g