Ricotta consists of just 3 ingredients: whole milk, salt and fresh lemon juice. It’s doesn’t get any easier or more natural than that. Whole milk is better for a creamier ricotta, but 2% can be used. The lemon is what makes the milk and cream curdle and create the curds that separate from the whey to create the finished ricotta.
The whole milk, cream and salt is heated to 200°F and this is when you will start to see the creation of the curds separating from the whey. You should stir occasionally just to keep the milk from scorching on the bottom, but not to much or the ricotta will be stiff.
The mix is then strained through cheesecloth and you have fresh, delicious ricotta. The longer the mix is drained, the thicker the ricotta.
I used 2 – 3 inch round bowls lined with cheesecloth and packed the ricotta into them to make molds, this makes for a pretty presentation. You can just refrigerate the ricotta in containers with lids.
If you’ve tried this Homemade Ricotta or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!
- 1/2 gallon / 2 quarts whole milk
- 1 teaspoon salt
- 3 tablespoons fresh lemon juice, 1 whole lemon
- Line a large sieve with 2 layers of thin cheesecloth over a large glass bowl.
- Add the milk, salt and lemon juice to a stainless pan over medium-high heat. Bring to a temperature of 200°F, stirring occasionally. Remove from heat and allow to cool for a minute.
- Pour the mix into the sieve. Allow to drain for about 1 hour, emptying the bowl as needed.
- Transfer to plastic containers and refrigerate for up to 5 days.
This recipe yields 1 cup of ricotta
Serving Size:1/4 cup
Amount Per Serving:Calories: 306 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 49mg Sodium: 739mg Carbohydrates: 26g Fiber: 1g Sugar: 25g Protein: 16g