Homemade ricotta cheese is a simple four-ingredient recipe that yields creamy, fresh curds perfect for spreading on toast or layering into Italian pasta dishes. The acidic lemon juice separates the curds from whey in under 30 minutes.
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In a large pot, combine the whole milk, heavy cream, and sea salt.
Heat the mixture over medium heat, stirring occasionally, until it reaches 200°F (93°C) on a kitchen thermometer.
Once it reaches temperature, immediately turn off the heat.
Pour in the fresh lemon juice and stir gently just to combine.
Cover the pot and let it sit undisturbed for 20 minutes. During this time, the curds will separate from the whey.
While the mixture rests, line a fine-mesh strainer with cheesecloth and place it over a large bowl to catch the whey.
Carefully pour the curdled mixture into the cheesecloth-lined strainer.
Let the ricotta drain for at least 1 hour. Do not press or squeeze it for a creamier texture.
Transfer the finished ricotta to a container and store in the refrigerator. Serve as desired.
Store homemade ricotta in an airtight container in the refrigerator for up to 5 days; do not freeze.
instant-read thermometer · fine-mesh strainer · cheesecloth
Whole milk and heavy cream are essential for ricotta's creamy texture. Low-fat milk will produce thin, watery curds with poor flavor and texture.
White vinegar works as a substitute at a 1:1 ratio. Avoid bottled lemon juice, which lacks the acidity needed for proper curd formation.
Store in an airtight container in the refrigerator for up to 5 days. It does not freeze well due to separation.
The milk may not be hot enough—aim for 185–195°F. Also verify your lemon juice or vinegar is fresh and acidic enough.
Yes. Maintain the ratio of 3:1 milk to cream and 1/2 tsp lemon juice per cup of milk. Scaling up requires a larger pot and longer heating time.
