This homemade ricotta cheese is the perfect combination of smooth and sweet. Pair it with an assortment of fresh fruits for the ultimate, luxurious dessert, or use it in all kinds of recipes.
½gallonwhole milk1814 grams, not UHT (ultra-high temperature)
1cupheavy cream227 grams
1½teaspoonskosher salt5 grams
⅓cuplemon juice76 grams, from 2-3 lemons
Instructions
Place the milk and heavy cream in a large pot set over medium-high heat until it just starts to boil. Stir occasionally and do not let it scorch.
½ gallon whole milk, 1 cup heavy cream
Remove the pot from the heat and add the salt and lemon juice. Stir well, place the lid on the pot, then let sit without disturbing for 30 minutes.
1½ teaspoons kosher salt, ⅓ cup lemon juice
Double or triple the cheesecloth and place in a colander. Pour the cheese into the cheesecloth and allow to drain for 60-90 minutes.
Once drained, remove from the cheesecloth and refrigerate until ready to use.
Video
Notes
You can make ricotta cheese with milk only. Simply substitute whole milk for the heavy cream. If you choose to make ricotta with milk only, you will need to keep the temperature of the pot around 175°F-185°F during the 30-minute rest.
Do not use UHT (ultra-high temperature) / UP (ultra-pasteurized) milk. These types of milks are heated to the point where their proteins are destabilized, and this can make it difficult for the milk to form curds.
You can use white vinegar in place of the lemon juice. I recommend using white vinegar only if you plan to use the cheese in a savory application, as it does have a stronger flavor than ricotta made with lemon juice.
Do not use meyer lemon juice in place of regular lemon juice, as meyer lemons are not acidic enough to produce curds.
If your cheese does not curdle immediately after adding the lemon juice, don't be afraid to add another tablespoon or two of lemon juice.
For a creamier consistency, reduce the draining time of the cheese.
Save the whey (the liquid that drains off) and add it to baked goods, starches, or smoothies!
Storage: Store homemade ricotta cheese in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.