Description
This homemade ricotta cheese is fresh, creamy, and made with just two main ingredients—milk and an acid—plus optional salt. In under 30 minutes, you can create a rich, tangy cheese that’s perfect for pastas, desserts, spreads, and more.
Ingredients
- 8 cups whole milk (avoid UHT pasteurized milk)
- 1/3 cup freshly squeezed lemon juice (or 1/3 cup white vinegar or 1/2 tsp citric acid)
- 2 teaspoons kosher salt (optional)
- Cheesecloth for straining
Instructions
- Heat the milk in a large pot over medium heat until it reaches 200°F, stirring occasionally. Do not let it boil.
- Turn off the heat and stir in lemon juice (or vinegar or citric acid) and salt if using.
- Let the mixture sit undisturbed for 10 minutes to allow curds to form. If curds don’t form, add 1 tablespoon more acid and wait a few minutes.
- Line a strainer with cheesecloth and place it over a bowl. Scoop curds with a slotted spoon into the strainer, then pour the rest through.
- Let drain for 10–60 minutes, depending on how creamy or firm you want the ricotta.
- Use immediately or transfer to an airtight container and refrigerate.
Notes
- For creamier ricotta, drain less and stir in some whey if needed.
- Avoid UHT milk, as it won’t curdle properly.
- Flavor with herbs or honey after draining for sweet or savory uses.
- Leftover whey can be used in baking, smoothies, or soups.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Cheese
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 3g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 25mg
