Homemade Ricotta

To be honest I’ve never been a huge fan of ricotta. I think I associate it with cannoli which I am not a huge fan of. However, while spending a weekend in Boston for a wedding, I stayed at one of my childhood’s friend’s home and she greeted us with a lavish brunch every morning. Crepes with Nutella and strawberries, toasts with honey, meats and cheeses…it was all there spread out on the table. She made me try her homemade ricotta. I was impressed that this was something that could be done at home and for the first time I actually enjoyed the taste of it. I already had a cheese cloth at home so all I needed were a few ingredients. It really is the simplest recipe and takes very little prep time!

Homemade Ricotta
Makes 2 cup

Prep time: 2 min
Cook time: 5-7 min
Rest time: 1 hour

8 cups of whole milk
1 cup of heavy cream
1/2 tsp. of salt
3 tbsp. of fresh lemon juice
Fine-mesh cheesecloth


Slowly bring milk, cream, and salt to a rolling boil in a large pot over moderate heat. Keep stirring to avoid burning the bottom of the pan. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles (about 2 minutes).
Line a large bowl with your cheese cloth.
Pour the mixture into the cheese cloth and let it drain for an hour. After discarding the liquid, place the ricotta in a Tupperware in the refrigerator.

Keeps for 5 days

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