Homemade Ricotta

I have made ricotta using both lemon juice or white vinegar. I have added different herbs to the cheese to make filings.

Homemade Ricotta

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  • Prep Time


  • Total Time


  • Servings



  • 2

    quarts whole milk

  • 1

    cup heavy cream (organic if possible)

  • ¼

    cup fresh lemon juice (Meyer lemons if possible) (need 2-3)

  • ½

    teaspoon salt


Pour the milk into a large stainless steel soup pot. Add the cream, lemon juice and salt. Use a whisk and cook over medium heat until a candy thermometer registers 200-220°F and curds begin to form. Have ready a fine mesh colander lined with several layers of damp cheesecloth. Place this over a large bowl. Pour the milk mixture into the cheesecloth and allow the cheese to drain for at least an hour. Transfer the cheese to a container and refrigerate for up to three days. Variation: After cheese has drained, pack it into damp cheesecloth-lined small molds. Unmold and serve with warm honey and toasted almond slices for a great dessert or with dried and poached fruit such as white peaches or nectarines.


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