Authentic Homemade Ricotta Cheese
Making ricotta cheese at home might sound intimidating, but trust me—it’s easier than you think and the result is so worth it! The texture of this Authentic Ricotta Cheese Recipe is creamy yet fluffy, and the flavor is fresh with a subtle tang from the lemon juice.
Equipment
- Cheesecloth for straining
- 1 large wire mesh strainer
- 1 Large mixing bowl (in which the strainer can fit)
- 1 large saucepan
Ingredients
- 4 cups whole milk
- 1 cup heavy cream
- 1/4 teaspoon fine sea salt
- 2 tablespoons fresh lemon juice from 1 large lemon
Instructions
- Line a sieve with a double layer of cheesecloth and place it in a bowl for draining; set aside.
- Juice the lemon, strain and measure 2 tablespoons of juice; reserve.
- In a large saucepan over medium-high heat, combine the milk, cream, and salt and bring to a rolling boil.
- Add the fresh lemon juice, reduce the heat to low, and simmer, stirring gently, until the mixture curdles, about 3-5 minutes.
- Pour into the cheesecloth-lined strainer and let it drain for about an hour.
- Transfer the ricotta to a tightly lidded container and refrigerate. For the freshest flavor, plan to use it within 3 days. Makes about 2 cups.
Notes
Homemade ricotta cheese should be stored in an airtight container in the fridge and used within 3 days for the best flavor. Simply stir it up for a uniform consistency before serving!
Nutrition
Calories: 175kcalCarbohydrates: 7gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 48mgSodium: 127mgPotassium: 215mgFiber: 0.01gSugar: 7gVitamin A: 635IUVitamin C: 2mgCalcium: 170mgIron: 0.03mg
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