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–+ servings
Homemade Ricotta
Prep Time 5 minutes
Cook Time 15 minutes
Draining Time 1 hour
Total Time 1 hour 20 minutes
4 ¼-cup servings
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  • 3 cups whole milk
  • 1 cup heavy cream
  • ½ tsp coarse salt
  • 3 Tbsp fresh lemon juice
  • Line a colander with a layer of cheesecloth and set it over a large bowl.
  • Stir the milk, cream, and salt together in a pot. Heat over medium heat, stirring now and then, until the mixture reaches 190°F — steaming hot and just about to simmer.
  • Take the pot off the heat and stir in the lemon juice. Let it stand a few minutes while the milk separates into soft white curds and thin, watery whey.
  • Pour the curds and whey into the prepared colander and let them drain for at least 1 hour, until the ricotta is thick and spreadable.
  • Transfer to a container, cover, and refrigerate.
For a softer, wetter ricotta, drain only 10–20 minutes. Serve on cucumber rounds, apple slices, or gluten-free crackers, or by the spoonful with honey.