Ricotta Cheese

Homemade ricotta cheese from whole milk and cream

Course How to make cheese
Cuisine Italian
Keyword breakfast, cheese, how-to, Italian, ricotta
Prep Time 15 minutes
Draining Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 cups
Author Blue Goose Inn Bed & Breakfast


  • 2 quarts whole milk
  • 1 C. heavy cream
  • ½ tsp. good quality salt I use Himalayan sea salt
  • 3 Tbs. fresh lemon juice


  1. For the Ricotta:
  2. Line a large sieve with a layer of fine-mesh cheesecloth and place it over a large bowl.
  3. Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over medium heat, stirring occasionally to prevent scorching.
  4. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
  5. Pour the mixture into the lined sieve and let drain for 1 hour.
  6. After discarding the liquid, chill the ricotta, covered.
  7. Ricotta can store in the refrigerator for up to 3 days.