Homemade Ricotta Recipe
Introduction
Making homemade ricotta is simpler than you might think and yields a fresh, creamy cheese that elevates any dish. With just a few ingredients, you can create a delicious ricotta perfect for pastas, desserts, or spreads.
Ingredients
- 3 cups whole milk
- 1 cup heavy cream
- Pinch of kosher salt
- 2 tablespoons fresh-squeezed lemon juice
Instructions
- Step 1: In a saucepan, combine the milk, cream, and salt. Heat over medium, stirring often, until the mixture reaches a bare simmer at 200°F (use an instant-read thermometer for accuracy).
- Step 2: Turn off the burner without moving the pot. Slowly stir in the lemon juice using a figure-8 stirring motion. Let the mixture rest undisturbed for 10 to 15 minutes as curds form.
- Step 3: Line a fine-mesh strainer with cheesecloth and place it over a bowl. Use a slotted spoon to gently scoop the curds into the cheesecloth.
- Step 4: Allow the ricotta to drain in the cheesecloth for 15 minutes. Transfer to a container and refrigerate until ready to use.
Tips & Variations
- Use fresh lemon juice for the best flavor and curd formation; bottled juice can affect texture.
- For creamier ricotta, increase the heavy cream slightly.
- Experiment with adding fresh herbs or a pinch of black pepper when serving for added flavor.
Storage
Store homemade ricotta in an airtight container in the refrigerator for up to 3 days. To reheat gently, warm it slightly over low heat or stir it into hot dishes just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat milk or cream for this ricotta?
While you can use lower-fat dairy, whole milk and heavy cream yield the best texture and creaminess for ricotta. Using low-fat versions may result in a less creamy final product.
What can I do if my ricotta doesn’t fully set?
If curds do not form well, ensure your milk mixture reached the correct temperature before adding lemon juice and that your lemon juice is fresh. Slightly increasing the lemon juice or the resting time can help the curds develop better.
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Homemade Ricotta Recipe
- Total Time: 35 minutes
- Yield: About 1 ½ cups ricotta 1x
- Diet: Vegetarian
Description
A simple and creamy homemade ricotta cheese recipe made with whole milk, heavy cream, and fresh lemon juice. This ricotta is perfect for use in both savory and sweet dishes, offering a fresh, creamy texture that can be prepared quickly on the stovetop.
Ingredients
Ingredients
- 3 cups whole milk
- 1 cup heavy cream
- Pinch of kosher salt
- 2 tablespoons fresh-squeezed lemon juice
Instructions
- Heat the Milk and Cream: In a saucepan, combine the whole milk, heavy cream, and a pinch of kosher salt. Heat the mixture over medium heat, stirring often to prevent scorching, until it reaches a bare simmer at 200°F, as measured by an instant-read thermometer.
- Add Lemon Juice and Rest: Turn off the burner without moving the pot. Slowly stir in the fresh lemon juice using a figure-8 motion. Allow the mixture to rest undisturbed for 10 to 15 minutes to let curds form.
- Strain the Curds: Line a fine-mesh strainer with cheesecloth and position it over a large bowl. Using a slotted spoon, gently scoop the curds into the cheesecloth-lined strainer.
- Drain and Store: Let the ricotta strain in the cheesecloth for about 15 minutes to remove excess whey. Then transfer the ricotta to a container, and refrigerate until ready to use.
Notes
- Use fresh whole milk and heavy cream for the best creamy texture.
- Do not stir the mixture after adding lemon juice to allow curds to form properly.
- The ricotta can be kept refrigerated for up to 3 days.
- Adjust straining time for creamier or firmer ricotta; less time for softer cheese, more for firmer.
- Use the leftover whey in smoothies, soups, or baking for added nutrition.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Cheese Making
- Method: Stovetop
- Cuisine: Italian
Keywords: Homemade ricotta, fresh ricotta recipe, easy cheese recipe, stovetop ricotta, creamy ricotta cheese
