How to Make Martha Stewart's Fresh Ricotta
How to Make Martha Stewart's Fresh Ricotta is a easy Italian recipe that serves 4. 130 calories per serving. Recipe by Martha Stewart on YouTube.
Prep: 10 min | Cook: 20 min | Total: 45 min
Cost: $6.95 total, $1.74 per serving
Ingredients
- 8 cups Whole Milk (organic, whole milk)
- 1.5 cups Heavy Cream (organic heavy cream)
- 1 teaspoon Salt (kosher or sea salt)
- 0.25 cup Fresh Lemon Juice (freshly squeezed, strained)
- 2 pieces Lemon (small lemons, juiced)
- 10 ounces Rhubarb (red variety, trimmed ends, cut into 1/2 inch pieces)
- 0.66 cup Granulated Sugar (for compote)
- 2 tablespoons Water (for simmering rhubarb)
Instructions
Gather Ingredients and Equipment
Measure out the milk, cream, salt, lemons, rhubarb, sugar, and water. Set out all equipment.
Time: PT5M
Heat Milk Mixture
Combine the whole milk, heavy cream, and salt in the heavy‑bottomed saucepan. Heat over medium‑high, stirring occasionally, until the mixture reaches 195°F.
Time: PT10M
Temperature: 195°F
Prepare Lemon Juice
Cut off the ends of the lemons, juice them using the hand juicer, and strain the juice through a fine mesh strainer to remove seeds and pulp.
Time: PT5M
Coagulate the Milk
Remove the saucepan from heat and stir in the freshly squeezed lemon juice.
Time: PT1M
Rest for Curd Formation
Let the mixture sit undisturbed for 5 minutes so the curds can fully form.
Time: PT5M
Drain the Ricotta
Line a colander with cheesecloth over a large bowl. Gently ladle the curds into the cheesecloth and let drain for 20 minutes.
Time: PT20M
Prepare Rhubarb
Trim the ends off the rhubarb stalks, discard the leaves, and cut the stalks into ½‑inch pieces.
Time: PT5M
Cook Rhubarb Compote
In a small saucepan combine the rhubarb pieces, 2/3 cup sugar, and 2 tbsp water. Bring to a simmer over medium heat and cook, stirring occasionally, until the rhubarb is tender and the liquid thickens, about 10 minutes.
Time: PT10M
Temperature: medium heat
Cool the Compote
Remove the compote from heat and let it cool to room temperature or chill in the refrigerator.
Time: PT5M
Finish the Ricotta
Transfer the drained ricotta from the cheesecloth into a serving bowl. For a firmer texture, refrigerate for 1 hour before serving (optional).
Time: PT2M
Serve
Spoon a generous portion of ricotta onto plates and top with a spoonful of rhubarb compote. Enjoy as a light dessert.
Time: PT1M
Nutrition Facts
- Calories
- 130
- Protein
- 5 g
- Carbohydrates
- 12 g
- Fat
- 7 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk, Cream, Lemon
Ingredient Substitutions
- Instead of Whole Milk: 2% Milk, Milk alternative (e.g., soy milk)
- Instead of Heavy Cream: Half-and-half, Evaporated milk
- Instead of Salt: Table salt
- Instead of Fresh Lemon Juice: Bottled lemon juice (use less)
- Instead of Lemon: Lime (different flavor)
- Instead of Rhubarb: Strawberries (different flavor)
- Instead of Granulated Sugar: Honey, Maple syrup (adjust amount)
Equipment Needed
- Heavy-Bottomed Saucepan
- Instant-Read Thermometer
- Cheesecloth
- Fine Mesh Strainer
- Large Bowl
- Hand Juicer (optional)
- Cutting Board
- Chef's Knife
- Ladle
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Heat milk mixture to 195°F
- Add lemon juice to coagulate curds
- Drain ricotta in cheesecloth for 20 minutes
- Simmer rhubarb compote until tender
Chef Tips from the Video
- Use organic milk and cream for the cleanest flavor.
- A fine‑weave cheesecloth yields a smoother ricotta texture.
- For extra creaminess, blend the ricotta briefly with a hand mixer after draining.
- If you prefer a sweeter ricotta, fold in a teaspoon of honey before serving.
Troubleshooting
Curds did not form after adding lemon juice.
Check that the milk reached 195°F; if it was cooler, reheat gently and add a little more lemon juice.
Ricotta is too watery.
Let it drain longer, or place the cheesecloth-wrapped curds in the refrigerator for 30‑60 minutes to allow excess whey to separate.
Rhubarb compote is too sour.
Add an extra tablespoon of sugar and stir until dissolved.
Compote is too thick.
Stir in a splash of water (1‑2 teaspoons) and heat briefly to loosen.
Storage
Refrigerator: Store ricotta in an airtight container for up to 5 days. Compote keeps for 4–5 days.
Freezer: Ricotta can be frozen for up to 2 months (texture will become crumbly). Compote freezes well for up to 3 months.
Room temperature: Do not leave ricotta at room temperature for more than 2 hours.
Make-Ahead Tips
- Ricotta can be made up to 2 days ahead; keep covered and refrigerated.
- Rhubarb compote can be prepared a day in advance and stored in the fridge.
- Both components taste even better after the flavors meld for a few hours.
Frequently Asked Questions
What is the cultural significance and history of ricotta cheese in Italian cuisine?
Ricotta, meaning "re‑cooked," has been made in Italy since Roman times using the whey left over from other cheeses. It is prized for its light, creamy texture and is used in both sweet and savory dishes across the country.
What are traditional regional variations of ricotta cheese in Italy?
In Southern Italy, ricotta is often made from sheep or goat milk and flavored with herbs, while Northern regions may use cow's milk and add a touch of lemon zest. Some areas also age ricotta briefly to create a firmer cheese called ricotta salata.
How is rhubarb traditionally used in desserts in American cuisine?
Rhubarb has long been a staple of American spring desserts, most famously in rhubarb pie and crumble. Its tart flavor pairs well with sweet fruits like strawberries, and it is often cooked with sugar to create a compote or sauce.
What occasions or celebrations is ricotta with fruit commonly served in Italy?
Fresh ricotta topped with seasonal fruit or compote is a popular light dessert for Easter, summer gatherings, and after‑dinner coffee in many Italian households, celebrating the freshness of the harvest.
What other Italian dishes pair well with homemade ricotta?
Homemade ricotta shines in lasagna, stuffed shells, cannoli filling, and as a spread on crostini with honey and figs. Its mild flavor also complements sautéed greens and fresh pasta dishes.
What are the most common mistakes to avoid when making homemade ricotta?
Common errors include not heating the milk to the proper temperature, adding too little acid, and draining the curds for too short a time. Each of these can result in a grainy texture or overly watery ricotta.
Why does this recipe use lemon juice as a coagulant instead of vinegar?
Lemon juice provides a milder, more fragrant acidity that yields a sweeter, creamier curd compared to the sharper bite of vinegar. It also adds a subtle citrus note that complements the rhubarb compote.
Can I make the rhubarb compote ahead of time and how should I store it?
Yes, the compote can be prepared up to two days in advance. Store it in an airtight container in the refrigerator; bring it to room temperature or gently re‑warm before serving with the ricotta.
What texture should the ricotta have after draining?
After draining, the ricotta should be soft, slightly moist, and creamy, with a light grainy feel. If you prefer a firmer cheese, chill it for an hour or drain longer.
What does the YouTube channel Martha Stewart specialize in?
The YouTube channel Martha Stewart focuses on classic American home cooking, seasonal entertaining, and lifestyle content, offering detailed tutorials that blend traditional techniques with modern convenience.
How does the YouTube channel Martha Stewart's approach to cheese making differ from other cooking channels?
Martha Stewart emphasizes precise measurements, clear step‑by‑step visuals, and practical tips for home cooks, whereas many other channels may rely on shortcuts or assume prior expertise. Her videos often include thorough explanations of the science behind each step.
Last updated: September 6, 2026
