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Homemade Ricotta Cheese

Recipe from Wonky Wonderful
Author: Samantha Ferraro


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


  • 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 and show off your work to your friends.