Fresh Homemade Ricotta Cheese
Super Easy Ricotta Cheese in 5 Steps (Made with Milk)
This recipe is perfect for using up milk that’s nearing its expiration date. Making fresh ricotta cheese at home is surprisingly simple and yields a delicious, creamy result that’s far superior to store-bought.
Ingredients
- 500g Milk (approx. 500ml)
- 200g Heavy Cream (at least 35% milk fat recommended)
- 4 Tbsp Lemon Juice (approx. 60ml)
- 1 Pinch of Salt (approx. 1g)
Cooking Instructions
Step 1
In a wide pot, combine 500g of milk and 200g of heavy cream. Place over medium-low heat and begin to warm gently. Stir occasionally to prevent sticking to the bottom of the pot.
Step 2
As small bubbles start to form around the edges of the milk mixture, add 4 tablespoons of lemon juice and a pinch of salt. Stir gently. The lemon juice will help curdle the milk proteins.
Step 3
Reduce the heat to medium-low or low, and let the mixture simmer for 30 minutes. During this time, the milk proteins will separate, forming curds and a clear liquid called whey. Be careful not to boil vigorously.
Step 4
Prepare a fine-mesh sieve lined with cheesecloth or a coffee filter. Carefully pour the contents of the pot into the sieve to separate the whey from the curds. You can place a plate or a light weight on top of the curds to help press out more liquid and achieve a firmer texture.
Step 5
Wrap the ricotta cheese curds in the cheesecloth and place them in the refrigerator for at least 12 hours, or preferably overnight, to allow excess whey to drain completely. This will result in a firmer, creamier ricotta cheese! Enjoy your fresh, homemade ricotta on toast, in salads, or with pasta.
