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Homemade Ricotta Cheese

Ricotta Cheese

Easiest homemade ricotta cheese recipe.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 cups
Course: Ingredient
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2- litre whole milk
  • 1 cup or 225 ml heavy cream
  • ½ tsp salt
  • 4 tbsp lemon juice

Method
 

  1. Pour milk, heavy cream and salt into a large non-stick pot. Place it over medium heat.
  2. When the mixture comes to a simmer stir in the lemon juice, one tablespoon at a time.
  3. Stir gently with a wooden spoon and turn the heat down to medium-low. The mixture will start curdling. Turn the heat off and allow it to sit for 5 minutes.
  4. Once fully curdled, pour it into a large strainer or sieve lined with cheesecloth. Allow it to drain for 10 minutes if you want the ricotta cheese to be soft. But if you want a firm cheese, then let it sit for an hour.
  5. Enjoy this freshly made ricotta cheese with bread or add it to pizza, pasta or lasagna.

Notes

  • Store the ricotta cheese in an airtight container in the refrigerator for up to 3-4 days.
  • The thin liquid that is left after draining the cheese is known as whey. It is rich in protein, vitamins and minerals. Whey can be used in place of buttermilk or milk in baking. Like bread, pizza dough, etc.
  • If the ricotta cheese has become too dry, then add a few tablespoons of the leftover whey before storing it.