Easy Homemade Ricotta Cheese
This easy homemade ricotta cheese recipe creates soft, creamy ricotta using only four simple ingredients: whole milk, heavy cream, salt and fresh lemon juice. The fresh cheese has a delicate, slightly tangy flavour and a rich, spreadable texture. Serve homemade ricotta on toasted bread with olive oil, use it in lasagna and pasta, or enjoy it with fresh fruit and honey.
Equipment
- Large heavy-bottomed saucepan
- Fine mesh strainer
- Large mixing bowl
- Two layers of cheesecloth
- Cooking thermometer
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Airtight storage container
Ingredients
- 8 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ⅓ cup lemon juice fresh or white vinegar
Instructions
- Line a fine-mesh strainer with two layers of cheesecloth. Place the strainer over a large bowl, making sure there is enough room underneath to collect the whey.
- Pour the whole milk and heavy cream into a large, heavy-bottomed saucepan. Add the salt and heat over medium heat, stirring occasionally to prevent the milk from scorching.
- Heat the milk mixture until it reaches approximately 190°F. It should be steaming, with small bubbles forming around the edges, but it should not reach a vigorous boil.
- Remove the saucepan from the heat. Add the fresh lemon juice or white vinegar and gently stir the mixture once or twice. Avoid overmixing.
- Let the milk sit undisturbed for 10 to 15 minutes. During this time, it will separate into soft white curds and pale yellow whey.
- Carefully pour the curds and whey into the prepared cheesecloth-lined strainer.
- Allow the ricotta to drain for 20 to 30 minutes for a soft, creamy consistency. Drain it longer if you prefer thicker homemade ricotta.
- Spoon the fresh ricotta into an airtight container and refrigerate until ready to serve. The ricotta will become slightly thicker as it chills.
For the creamiest easy homemade ricotta cheese, drain the curds for about 20 minutes and avoid squeezing the cheesecloth. The ricotta will continue to thicken as it chills, so stop draining while it still looks slightly softer than your preferred texture.
Notes
- This easy homemade ricotta cheese recipe makes approximately 2 cups of fresh ricotta, or about eight ¼-cup servings.
- Use regular pasteurized whole milk for the best results. Ultra-pasteurized milk may not separate into curds as easily.
- Heat the milk and cream slowly to about 190°F. The mixture should be steaming with small bubbles around the edges, but it should not boil vigorously.
- After adding the lemon juice or vinegar, stir only once or twice. Then leave the mixture alone so the soft ricotta curds can form properly.
- If the milk has not separated after 15 minutes, add another tablespoon of lemon juice or vinegar and let it rest for a few more minutes.
- Drain the ricotta for 20 minutes for a soft, creamy texture. Drain it longer when making thicker ricotta for lasagna, stuffed shells or baked pasta.
- Do not squeeze the cheesecloth unless you want very firm ricotta. The cheese will also thicken slightly as it cools.
- Fresh lemon juice gives homemade ricotta a light tang, while white vinegar creates a more neutral flavour.
- Serve creamy homemade ricotta with extra-virgin olive oil, flaky salt, black pepper and herbs, or pair it with honey and fresh fruit.
- Store leftover homemade ricotta cheese in an airtight container in the refrigerator for up to four days.
Nutrition
Serving: 0.25cupCalories: 250kcalCarbohydrates: 13gProtein: 9gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 63mgSodium: 392mgPotassium: 405mgFiber: 0.03gSugar: 13gVitamin A: 833IUVitamin C: 4mgCalcium: 321mgIron: 0.04mg
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