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5 from 6 votes

Homemade Ricotta Cheese

Learn to make homemade ricotta cheese made with just 4 ingredients.
Prep Time10 minutes
Cook Time10 minutes
Strain2 hours
Total Time2 hours 20 minutes
Course: Appetizer
Cuisine: British
Keyword: homemade ricotta cheese
Servings: 10 servings
Calories: 282kcal

Ingredients

  • 8 cups whole milk
  • 2 cups heavy cream
  • 10 Tb fresh lemon juice strained (about 3-4 lemons)
  • 1 teaspoon salt

Instructions

  • In a large pot, combine milk, cream and salt. Place on low-medium heat and use a candy thermometer to bring the milk up to 190 degrees F.
  • Once it reaches temperature, turn off heat and add lemon juice. Stir it once and allow to sit for 5 minutes. At this point you should see the milk beginning to curdle.
  • Line a large mesh strainer we several layers of cheese cloth. Place the strainer on top of a very large pot and ladle the milk mixture into lined strainer. You will need a large pot to catch all of the liquid, there will be a lot.
  • Allow the mixture to drain for 2 hours. Do not squeeze the cheese, just allow the liquid to nationally drip off.
  • When done, scoop fresh ricotta into large or small mason jars chill completely.

Notes

Yields 3-4 cups of ricotta.

Nutrition

Calories: 282kcal | Carbohydrates: 12g | Protein: 8g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 77mg | Sodium: 320mg | Potassium: 354mg | Fiber: 0.04g | Sugar: 11g | Vitamin A: 1017IU | Vitamin C: 6mg | Calcium: 273mg | Iron: 0.1mg