Ricotta Cheese from Scratch

Ricotta Cheese from Scratch

  • Prep: 1 hr 30 min
  • Cook Time: 7 min
  • Total: 1 hr 37 min
  • Serving: 4 Servings

Making your own ricotta is not only economical, but the difference in taste makes it worth all the extra effort.


  • 2 quarts whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice


  1. Cover a large sieve with fine mesh cheesecloth and place the sieve over a large bowl.
  2. In a large pot, bring the milk, cream and salt to a boil over medium-high heat, stirring frequently so milk does not get scorched or stick.
  3. Reduce the heat to low and pour in the lemon juice. Simmer the mixture for 2 minutes stirring constantly.
  4. When the mixture curdles, pour through the prepared sieve and allow to drain for 1-1/2 hours.
  5. Transfer the ricotta to a bowl and discard the liquid. Store the cheese, covered, for up to 2 days in the refrigerator.


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