Description
Learn how to make fresh ricotta cheese at home with this simple recipe!
Ingredients
Scale
- 4 cups whole milk
- 2 cups heavy cream
- 1/4 cup fresh lemon juice
- 1 1/2 – 2 teaspoons sea salt
Instructions
- Pour the milk and cream into a large stock pot. Place over high heat and bring to a boil. The moment the milk comes to a boil, remove it from the burner.
- Stir in the lemon juice and salt. (I like my fresh ricotta cheese salty and use 2 teaspoons of sea salt, but use less if you like.) Allow the mixture to sit and curdle for 10 minutes.
- Meanwhile, place a large sieve over a large bowl. Line the sieve with 3-4 layers of cheese cloth. Pour the curdled milk into the prepared sieve and wait.
- Allow the ricotta to drain, separating the curds and whey, for about two hours. Then scoop the thickened ricotta into an airtight container and refrigerate until ready to serve.
Notes
- Fresh ricotta can be used in various dishes, such as lasagna, salads, or served on toast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Cheese
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 300
- Sugar: 5g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 90mg