0 from 3 votes
Homemade Ricotta Cheese Recipe
This homemade ricotta cheese is the perfect combination of smooth and sweet. Pair it with an assortment of fresh fruits for the ultimate, luxurious dessert, or use it in all kinds of recipes.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings: 16
Calories: 123 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ½ gallon whole milk not UHT (ultra-high temperature)
- 1 cup heavy cream
- 1½ teaspoons kosher salt
- ⅓ cup lemon juice (from 2-3 lemons)
Instructions
- Place the milk and heavy cream in a large pot set over medium-high heat until it just starts to boil. Stir occasionally and do not let it scorch.
- Remove the pot from the heat and add the salt and lemon juice. Stir well, place the lid on the pot, then let sit without disturbing for 30 minutes.
- Double or triple the cheesecloth and place in a colander. Pour the cheese into the cheesecloth and allow to drain for 60-90 minutes.
- Once drained, remove from the cheesecloth and refrigerate until ready to use.
Cup of Yum
Notes
- Storage: Store homemade ricotta cheese in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- You can make ricotta cheese with milk only. Simply substitute whole milk for the heavy cream. If you choose to make ricotta with milk only, you will need to keep the temperature of the pot around 175°F-185°F during the 30-minute rest.
- Do not use UHT (ultra-high temperature) / UP (ultra-pasteurized) milk. These types of milks are heated to the point where their proteins are destabilized, and this can make it difficult for the milk to form curds.
- You can use white vinegar in place of the lemon juice. I recommend using white vinegar only if you plan to use the cheese in a savory application, as it does have a stronger flavor than ricotta made with lemon juice.
- Do not use meyer lemon juice in place of regular lemon juice, as meyer lemons are not acidic enough to produce curds.
- If your cheese does not curdle immediately after adding the lemon juice, don't be afraid to add another tablespoon or two of lemon juice.
- For a creamier consistency, reduce the draining time of the cheese.
- Save the whey (the liquid that drains off) and add it to baked goods, starches, or smoothies!
Nutrition Information
Serving
2tablespoons
Calories
123kcal
(6%)
Carbohydrates
6g
(2%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Cholesterol
31mg
(10%)
Sodium
267mg
(11%)
Potassium
197mg
(6%)
Fiber
0.01g
(0%)
Sugar
6g
(12%)
Vitamin A
411IU
(8%)
Vitamin C
2mg
(2%)
Calcium
156mg
(16%)
Iron
0.02mg
(0%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 123
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 123kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 267mg | 11% |
| Potassium | 197mg | 4% |
| Fiber | 0.01g | 0% |
| Sugar | 6g | 12% |
| Vitamin A | 411IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 156mg | 16% |
| Iron | 0.02mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.