Homemade ricotta cheese might sound like a gourmet endeavor, but it’s surprisingly simple to make and incredibly rewarding. All it takes is whole milk, a bit of cream, lemon juice, and a pinch of salt to create something creamy and delightful.
The beauty of making ricotta at home is that you get to experience the transformation of these everyday ingredients into a fresh, flavorful cheese with a texture that’s just perfect for spreading on toast, tossing in salads, or adding to your favorite pasta dishes. The process is almost magical—heat, mix, and watch as the curds form and separate from the whey, right before your eyes.
A simple toasted topped with ricotta, olive oil and parsley...
I encourage you to try making your own ricotta. Not only will you end up with a delicious product that’s free of the stabilizers and preservatives found in many store-bought versions, but you’ll also gain the satisfaction of having crafted something truly from scratch.
It’s a great weekend project that doesn’t require any special equipment, just some cheesecloth and a few kitchen staples. Whether you’re a seasoned home cook or just starting to explore, this recipe is a delightful way to enhance your culinary skills and treat yourself to something wonderfully rich and creamy.
Ingredients:
(Make 2 cups)
Whole Milk, 1L
Heavy Whipping Cream, 150g
Sea Salt, 1/2 TSP
Fresh Lemon Juice, 2 TBSP
Equipment:
Thermometer
Cheesecloth / Cheese Mold
Sauce Pot
Directions:
In a sauce pot over medium heat, add milk, cream and salt.
Stir to combine well.
Once the temperature of the milk mixture reaches 98 degree celsius or 208 fahrenheit, add in lemon juice.
Stir to combine well.
Remove from heat and let the mixture sit for 5 mins.
The milk solids will start to separate from the whey.
Transfer the mixture to a strainer lined with cheesecloth or onto a cheese mold.
Drain off excess whey liquid for about 1 hr.
If you're using a cheesecloth, transfer to a sterilized container.
Chill in the fridge overnight.
*The ricotta cheese can be kept in the fridge for up to 3 days.*
I spread the ricotta onto some buttered toast, drizzle some extra virgin olive oil and garnish with some parsley.
Simplicity is the ultimate sophistication...
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