How to Make Fresh Homemade Ricotta in Less Than 30 Minutes

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This 4-ingredient homemade ricotta uses only milk, heavy cream, salt, and fresh lemon juice and the entire process takes less than 30 minutes.

Prep Time10

Cook Time10

Total Time20

Course: Condiment, Main, Sides

Cuisine: Italian

Keyword: homemade ricotta, homemade ricotta cheese

Servings:

Calories: 244kcal

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl. Set aside. Alternately, use a nut milk bag to drain the ricotta
In a separate bowl, juice the lemon, being sure to strain out any pits or pith. Set the juice aside
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring continuously to prevent scorching.
2 quarts whole milk, 1 cup heavy cream, ½ teaspoon salt
Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes
3 tablespoons fresh lemon juice
Pour the mixture into the lined sieve or nut milk bag and let it drain for 10 minutes. Draining for shorter will produce creamier ricotta, draining for longer will produce drier ricotta. Alternately, tie up the cheesecloth or nut milk bag on your kitchen faucet to let the ricotta drain.
Scoop the drained ricotta out of the sieve and place in a covered container. Chill the ricotta until ready to use. Discard whey (strained liquid) or place in a covered jar for future use

Ricotta will keep in fridge for 2-3 days
There are lots of uses for the whey, the strained liquid. You can discard it or you can use it in smoothies, mashed potatoes, pasta, etc. Google uses for whey and you'll find loads of great uses!