Homemade Ricotta Cheese

14 Nov

Ricotta Cheese

Yield:  2 cups


  • 8 cups whole milk
  • 1 cup heavy cream
  • 2 tsp. salt
  • 1/2 tsp. fresh ground black pepper
  • 3 Tbsp. lemon juice


  1. Slowly bring milk, cream, and salt to a boil.  Stir often so milk doesn’t scald on bottom of pot.
  2. Once boiling, add lemon juice, reduce heat to simmer, and stir just to mix.
  3. Let mixture curdle for approximately 2 minutes.
  4. Pour mixture through fine mesh sieve or cheesecloth and allow to drain for an hour.
  5. Transfer to an airtight container and refrigerate until ready to use.

Note: Use within 2 days.

Recipe adapted from “; Issue of Gourmet April 2006.”  Link to original recipe:

1 Comment

Posted by on November 14, 2011 in Made from Scratch, Uncategorized


Tags: , , ,

One response to “Homemade Ricotta Cheese

  1. afunfoodie

    November 8, 2013 at 5:54 pm

    Reblogged this on afunfoodie and commented:

    I made this again yesterday and I forgot how easy and amazing homemade ricotta is. Try adding it to your lasagna. You will not regret one single ounce of this creamy goodness!


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