Homemade Ricotta Cheese Recipe



  • milk 4 cups
  • cream 1 cup
  • salt 1/2 tsp
  • fresh lemon juice 3 tbsp

Line a large sieve with a layer of fine mesh cloth cheesecloth and place it over a large bowl. Boil milk, cream, and salt stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes. Pour the mixture into the lined sieve and let it drain for 1 hour. After discarding the liquid, chill the ricotta, covered, it will keep in the refrigerator for 2 days.


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