Description
This recipe shows you how to make the creamiest homemade ricotta cheese using just four simple ingredients. With a straightforward method involving warming milk and cream, coagulating with fresh lemon juice, and straining the curds, you can create a fresh, rich ricotta cheese perfect for a variety of dishes. The homemade ricotta can be enjoyed warm with a drizzle of oil and sea salt or stored for later use.
Ingredients
Ricotta 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 whole milk and 1 cup heavy cream in a stainless steel or enamel cast iron saucepan. Warm the mixture over medium heat until it reaches a temperature of 190-195°F (88-90°C), stirring occasionally to prevent scorching.
- Coagulate with lemon juice: Remove the pan from heat. Add 3 tablespoons fresh lemon juice and ½ teaspoon kosher salt, stirring gently just once to combine. Allow the mixture to sit at room temperature for 5-10 minutes to let the curds form.
- Strain the curds: Set a fine mesh strainer over a large, non-reactive bowl and line it with cheesecloth folded 2-3 times.
- Strain the ricotta: Carefully pour the curds and whey into the lined strainer. Let it drain for 30-60 minutes depending on your preferred thickness. Check at 30 minutes and drain any excess whey collected in the bowl beneath. For thicker ricotta, continue draining up to an additional 30 minutes.
- Drain excess liquid and serve: Lift the cheesecloth out of the strainer, twist the edges to seal, and lightly squeeze to remove any remaining liquid. Transfer the ricotta to a bowl or airtight container. Serve warm with a drizzle of high-quality finishing oil and flaky sea salt, or refrigerate for later use.
Notes
- The leftover whey drained from the ricotta can be saved and used in smoothies, baking, or soups for added nutrition and flavor.
- For creamier ricotta, use whole milk and heavy cream as specified; lower-fat milks will yield less creamy results.
- Ensure the lemon juice is fresh for best coagulation results and flavor.
- Use a fine mesh strainer and multiple layers of cheesecloth to prevent curds from falling through.
- Homemade ricotta is best consumed within a few days when stored properly in the refrigerator.
