Easy Homemade Ricotta
Fresh, homemade ricotta is incredibly easy to make! It’s rich, flavourful, and incredibly versatile for a wide variety of dishes.
I was never a fan of ricotta. I did not like that dry, crumbly ricotta texture that tasted like nothing. You know the one I mean – you put it in your lasagna and later wonder why you bothered.
A few years ago, I tasted fresh, house-made ricotta for the first time in a restaurant. It was dolloped on to a roasted beet salad, and it was one of the most beautiful things I ate that year. Rich, creamy, flavourful, and smooth, it changed my mind about ricotta forever.
Why make homemade ricotta?
I discovered that you can make ricotta at home, with no special equipment other than a thermometer and some cheesecloth, and very little time and effort. It really is so very easy, you won’t believe it!
What do you do with homemade ricotta?
Well, you can put some on a delicious beet salad, put it on pasta [link to pea pasta recipe] or spread it on toast, topped with roasted tomatoes, extra-virgin olive oil, prosciutto, and sea salt flakes.
Easy Homemade Ricotta
Equipment
- Candy Thermometer or deep fry thermometer
- Cheesecloth
- Large bowl
- Strainer
- Large pot
Ingredients
- 3 Cups Whole milk
- 1 Cup Heavy cream
- 1/2 tsp Sea salt or kosher salt
- 3 tbsp Lemon juice freshly squeezed, from about one lemon
Instructions
- Place a strainer lined with several pieces of cheesecloth over a large bowl. Set aside.
- Pour milk, cream, and salt into a large pot. Attach thermometer to the side of the pot so it is not touching the bottom. Bring milk mixture to 190° F.
- Remove from heat. Stir in lemon juice very gently, and let mixture sit undisturbed for 5 minutes.
- Pour mixture through cheesecloth-lined strainer. Let sit for 2 hours.
- Discard liquid. That’s it – now you have ricotta!
