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Overhead view of ricotta cheese on toast with tomatoes, prosciutto and flaky salt
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Easy Homemade Ricotta

Fresh, homemade ricotta is easier than you think!
Prep Time5 minutes
Cook Time10 minutes
Resting time2 hours
Total Time2 hours 15 minutes
Course: Appetizer, Pasta, Salad
Cuisine: Italian
Keyword: Cheese, Fresh Cheese, Italian, Ricotta
Servings: 1 Cup
Author: Lulu

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.
    Image of candy thermometer in a saucepan with milk
  • 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.
    Ricotta curds in cheesecloth
  • Discard liquid. That’s it – now you have ricotta!

Notes

Store ricotta in an airtight container in the refrigerator for up to 3 days. 
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