Description
This ultra-creamy homemade ricotta recipe uses just four simple ingredients—whole milk, cream, fresh lemon juice, and sea salt—to create a rich and fresh cheese perfect for cooking and baking. Made entirely from scratch, this ricotta is delicate, fluffy, and ready in less than an hour, making it an ideal addition to dishes like ravioli, desserts, or toast toppings.
Ingredients
Scale
Dairy
- 3 cups whole milk (DO NOT USE ultra pasteurized milk)
- 1 cup cream (ultra pasteurized is fine)
Other Ingredients
- 1/4 tsp fine sea salt
- 2 tbsp fresh lemon juice, strained
Instructions
- Prepare the Strainer: Line a fine mesh strainer with a double layer of cheesecloth and set it over a large, deep bowl to catch the draining whey.
- Heat the Dairy: In a heavy-bottomed pot, combine the whole milk, cream, and sea salt. Heat the mixture over medium-high heat while stirring frequently with a wooden spoon in a figure-eight motion to prevent scorching. Bring the mixture to a gentle rolling boil, around 200-206°F (93-97°C), indicated by frothy bubbles along the edges and larger bubbles in the center.
- Add the Acid: Once boiling, immediately add the strained fresh lemon juice. Stir just once or twice to distribute the juice evenly. Then, turn off the heat and avoid stirring further to allow the mixture to curdle properly. Let it sit undisturbed on the warm burner for 10 minutes, during which curds will form and float to the surface.
- Drain the Curds: Using a slotted spoon, gently transfer the curds into the prepared cheesecloth-lined strainer. Let the ricotta drain at room temperature for 10-15 minutes if you prefer a light and fluffy texture. For drier ricotta, extend the draining time accordingly. Keep in mind the ricotta will firm up further when chilled.
- Store and Serve: Transfer the ricotta to an airtight container and store it in the refrigerator. Consume within 4 days for the best freshness and texture.
Notes
- This recipe yields about 1 heaping cup (265 grams) of fresh ricotta, ideal for small batch cooking without waste.
- Do not use ultra-pasteurized milk as it will not curdle properly.
- If doubling the recipe, strain in batches or use two strainers, as a standard 7-8 inch strainer won’t hold the volume.
- White or red vinegar can be substituted for lemon juice if needed.
- Straining time adjusts texture—the longer the drain, the firmer the ricotta.
- The ricotta becomes firmer after refrigeration, so factor this into your recipe planning.
- Use a digital thermometer to monitor the temperature for precise results.
Nutrition
- Serving Size: 1/4 cup (about 65 grams)
- Calories: 120
- Sugar: 2 grams
- Sodium: 90 mg
- Fat: 10 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 2 grams
- Fiber: 0 grams
- Protein: 5 grams
- Cholesterol: 40 mg
