Homemade Fresh Ricotta Cheese


  • 4 cups whole milk
  • 1 cup heavy cream
  • juice of 1-2 lemons
  • 1 and 1/2 tsp kosher salt

This is super simple recipe to make fresh Ricotta adapted from a recipe by Chef Nancy Silverton from “MOZZA “. It can be made in about 30 minutes.

  • Combine 4 cups of milk, 1 cup of cream and 2 tbs of lemon juice in a saucepan and bring to boil without stirring.
  • Immediately remove pan from heat.
  • Let mixture stand for 15 minutes at room temperature. The curds will begin to separate from the whey. If only a few curds form add another 1 tbs of lemon juice and gently stir so you don’t break up the curds too much and let stand for 5 minutes more.
  • Using a large non slotted spoon or measuring cup, spoon the curds into a cheesecloth lined sieve set over a large bowl.
  • The longer you drain the ricotta, the denser and more flavorful the cheese will be.

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