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Homemade Ricotta Cheese
  • 1 quart whole milk ⠀
  • 1 pint heavy cream⠀
  • 1 teaspoon salt⠀
  • Juice from 1 large lemon⠀
  • 1-2 tablespoons of white vinegar (use the latter if you like a chunkier ricotta)⠀
  1. Line a large colander with a layer of a fine-mesh cheesecloth and place it over a large bowl. Secure with a rubberband. ⠀
  2. Bring milk, cream, and salt to a light boil under medium heat, stirring occasionally to avoid burning.⠀
  3. Once you have a boil, lower the heat, and add the lemon juice and vinegar. Stir for 2 minutes (you’ll start seeing it curdle) Then remove from the heat and allow to sit for 5 minutes⠀

  4. Pour the mixture into the lined colander and let it drain 1 hour. You can squeeze lightly once the hour is up to remove excess liquid. ⠀

  5. Discard the liquid collected at the bottom of the bowl, and enjoy immediately or chill the ricotta in an airtight container for up to a week!!