Creamy homemade ricotta

There are certain things we become so accustomed to buying at the market that it hardly occurs to us to make them ourselves. Ricotta was once one of those things for me.

Then I discovered just how simple it could be.

Milk, cream, salt and fresh lemon juice are brought together in a pot. A few minutes later, soft white curds begin separating from the whey. Give them a little time to drain and what emerges is wonderfully fresh and creamy, ready for everything from warm toast and pasta to stuffed shells, lasagna and dessert.

A pot of milk. A lemon. A piece of cloth. And a little time.

The name ricotta comes from the Italian for “recooked,” a reference to the traditional Italian method of reheating whey left from cheesemaking to capture the delicate curds still within it.

The homemade version we’re making here takes a slightly different route, using whole milk and cream with fresh lemon juice to create those curds directly.

It may not be the old Italian whey method, but it possesses much of the same kitchen magic:

Milk goes into the pot, and ricotta comes out.

And once you’ve done it yourself, that little tub at the supermarket suddenly seems considerably less interesting.

The Recipe

What You’ll Need

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons freshly squeezed lemon juice

From the Stove

In the Kitchen

Step One

Set a large fine-mesh sieve over a deep bowl. Dampen a clean flour-sack towel or two layers of cheesecloth with water, wring out the excess, and use it to line the sieve.

Step Two

Pour the milk and cream into a stainless-steel or enameled pot. Stir in the salt.

Step Three

Bring the mixture to a full boil over medium heat, stirring occasionally and keeping an eye on the bottom of the pot so the milk does not scorch.

As soon as it reaches a boil, remove the pot from the heat and stir in the fresh lemon juice.

Let the mixture stand undisturbed for about 1 minute. You should begin to see it separate into soft white curds and pale, milky whey.

Step Four

Carefully pour the curds and whey into the prepared sieve.

Step Five

Allow the ricotta to drain at room temperature for about 25 to 30 minutes. If the collected whey rises high enough to touch the bottom of the sieve, pour some of it into another container.

Bianca’s Kitchen Note: The draining time determines the final texture. For softer, creamier ricotta, stop a little earlier. For thicker ricotta, simply give it more time. I tend to like mine on the thicker side.

Step Six

To check the consistency, gently pull back a section of the cloth and use a spatula to scrape a little ricotta away from the towel.

When it has reached the texture you like, transfer the ricotta to a bowl.

From the Original Kitchen

Making the Ricotta

Milk and cream heating in a pot for homemade ricotta

Fresh ricotta curds draining through a cloth-lined sieve

Homemade ricotta thickening as the curds drain

Finished thick and creamy homemade ricotta

From the original Life in Bianca’s Kitchen recipe files: milk and cream become curds, the curds drain, and fresh ricotta emerges from the cloth.

A Few Things Worth Knowing

Kitchen Notes

For thicker ricotta: Give it additional draining time. The difference becomes surprisingly noticeable after only a few extra minutes.

For softer ricotta: Stop draining while the curds still retain a little more moisture.

Don’t be too quick to discard the whey: The pale liquid left behind after draining still has uses in the kitchen. Try substituting it for some of the liquid in bread dough, pancakes or other baking where its lightly tangy flavor will be welcome. Because this particular whey contains lemon juice and salt, let the flavor of the recipe guide you.

To store: Transfer the ricotta to a covered container and refrigerate. For best quality, use within 4 to 5 days.

Note: This is a fresh homemade whole-milk ricotta-style cheese. Traditional Italian ricotta is made by reheating whey remaining from cheesemaking.