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How to Make Ricotta Cheese
Making ricotta cheese at home involves curdling a mixture of whole milk, heavy cream, salt, and fresh lemon juice, then draining the curds to achieve a fresh, soft cheese. This recipe yields a creamy texture ideal for toppings or incorporating into dishes. The residual whey can be used in other recipes, making the process efficient.
Prep Time
10 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
25 mins
Servings:
2
cups
Course:
Condiments
Cuisine:
Italian
Ingredients
- 2 quarts (4 pints) milk whole
- 1 cup (8 oz/225 ml) heavy cream
- ½ teaspoon salt
- 5 tablespoons lemon juice freshly squeezed
Notes
- Save the whey strained from the ricotta to use as a milk substitute in baking or cooking applications.
- Fresh lemon juice is essential for effective curdling; avoid using bottled citrus juice.
- Allow ricotta to chill in the fridge to set for firmer texture or enjoy it warm for a softer creaminess.