Creamy Homemade Ricotta
Recipe type: Cheese
  • 3 cups whole milk
  • 1 cup heavy whipping cream (heavy cream if you can find it)
  • ½ tps. salt
  • 3 tablespoons fresh squeezed lemon juice (reserve a little more in case you need extra)
  1. Pour the milk, cream and salt into a sauce pan over medium heat. Using a candy/meat thermometer (I like using two, just for accuracy) and heat to 190 degrees F. Stir frequently with a wooden spoon to cook evenly and prevent scalding. When the milk has reached the desired temperature, remove from the heat and add the lemon juice. Stir a little to make sure the lemon juice is distributed and then leave untouched for about 5 minutes.
  2. position
  3. Line a colander with cheese cloth (folded several times) and position on top of a bowl, leaving enough room under-neither to catch the milk without touching the bottom of the colander.
  4. After the five minutes are up, use a wooden spoon and push aside some of the cheese which should have separated from the whey. If the whey is still pretty cloudy, add more lemon juice and let sit a while longer. Then pour the everything into the cheesecloth and let strain for about an hour. For lighter ricotta, stop at an hour. For a thicker ricotta, more similar to cream cheese or creme fraiche, let sit for around two hours. Serve immediately or refrigerate in an airtight container
Recipe by A Sue Chef at