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
Scale
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
