Description
This ultra-creamy homemade ricotta is a simple, 4-ingredient recipe that yields fresh, soft ricotta cheese perfect for a variety of dishes. Made with whole milk, cream, lemon juice, and salt, this fresh ricotta is ready in under an hour and has a delicate, fluffy texture. Ideal for use in recipes like cookies, ravioli filling, or served fresh with bread.
Ingredients
Scale
Milk & Cream
- 3 cups whole milk (DO NOT USE ultra-pasteurized milk)
- 1 cup cream (ultra-pasteurized is fine)
Flavorings
- 1/4 tsp fine sea salt
- 2 tbsp fresh lemon juice, strained (white or red vinegar can be used as a substitute)
Instructions
- Prepare strainer: Line a fine mesh strainer with a double layer of cheesecloth and set it over a large, deep bowl to collect the draining whey.
- Heat milk mixture: In a heavy bottom pot, combine milk, cream, and salt. Heat over medium-high, stirring frequently in a figure 8 motion with a wooden spoon to prevent scorching, until the mixture reaches a gentle rolling boil (200-206°F / 93-97°C) with frothy bubbles along the sides and larger bubbles in the center.
- Add acid and curdle: Immediately stir in the lemon juice only once or twice to distribute, then turn off the heat. Do not stir further; allow the mixture to sit untouched on the warm burner for 10 minutes, during which the curds will form and float to the surface.
- Drain curds: Using a slotted spoon, transfer the curds carefully into the prepared cheesecloth-lined strainer. Let the ricotta drain at room temperature for 10-15 minutes for a light, fluffy texture; extend draining time for a firmer consistency.
- Store ricotta: Transfer the strained ricotta to an air-tight container and refrigerate. It will firm slightly as it chills. Consume within 4 days for best freshness.
Notes
- This recipe produces about 1 heaping cup (265g) of ricotta, perfect for small batch needs with minimal waste.
- Using non ultra-pasteurized whole milk is crucial for proper curdling.
- If doubling the recipe, drain in batches or use multiple strainers, as a standard 7-8 inch strainer won’t accommodate the increased volume.
- Straining time affects texture: shorter for creamy and soft, longer for drier ricotta.
- The method is adapted from a trusted American Sfoglino recipe and designed for easy home preparation.
Nutrition
- Serving Size: 1/4 cup (65g)
- Calories: 120
- Sugar: 2g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 40mg
