The Creamiest 4-Ingredient Homemade Ricotta
Homemade Ricotta Cheese is so unbelievably luscious, creamy, and delicate in flavor, you will never want to buy store-bought again. It's zesty from fresh lemon juice and light as air, making it perfect for spreading on crostini, used in lasagna, or served on a cheeseboard. We cannot get enough, and neither will you! Gluten-free.
Servings: 4 servings
Calories: 357kcal
Video
Equipment
Ingredients
- 4 cups (946ml) whole milk
- 1 cup (237ml) heavy cream
- 3 Tbsp (44ml) fresh lemon juice, about 1½ lemons
- ½ tsp Kosher salt
Instructions
- Heat the milk and cream. Place 4 cups (946ml) whole milk and 1 cup (237ml) heavy cream in a stainless steel or enamel cast iron sauce pan. Warm over medium heat to a temperature of 190-195°F.
- Coagulate with lemon juice. Remove from the heat, then add 3 Tbsp )44ml) lemon juice and salt, stirring once gently to combine. Let sit at room temperature or 5-10 minutes.
- Strain the curds. Place a fine mesh strainer on top of a large, non-reactive bowl. Line the strainer with a piece of cheesecloth that has been folded over 2-3x.
- Strain the ricotta. Gently pour ricotta curds and whey (the liquid) over the cheesecloth and allow to drain for 30-60 minutes. The longer the ricotta sits, the thicker it will be. Begin checking at 30 minutes, draining the excess whey at the bottom of the bowl. (You can set this aside and use in other recipes, see note below!) If you're happy with the texture, move to the next step. If not, let it sit another half hour, when it has further thickened.
- Drain excess liquid. Carefully lift the cheesecloth out of the strainer, twist to seal, then very lightly squeeze out excess liquid. Transfer ricotta cheese to a bowl for serving or place in a storage container for use at a later time. Homemade ricotta is best served warm with a drizzle of high quality finishing oil and a sprinkling of flaky sea salt.
Notes
- Fresh ricotta keeps beautifully in an airtight container for up to one week in the fridge. It’s best enjoyed at room temperature, so take it out 20 minutes before serving. We don’t recommend freezing—the curds can turn grainy.
- In a pinch, you can swap in white wine vinegar for lemon juice. The curds will set, but you’ll lose that gentle citrus note.
Nutrition
Calories: 357kcal | Carbohydrates: 14g | Protein: 9g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 106mg | Sodium: 418mg | Potassium: 378mg | Sugar: 13g | Vitamin A: 1270IU | Vitamin C: 5mg | Calcium: 314mg | Iron: 1mg
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