Homemade Ricotta


  • 8 cups whole milk
  • 1 cup heavy cream
  • 1 tsp salt
  • 3 tbsp lemon juice
  • sieve/colander
  • cheesecloth


  1. Line a sieve with a layer of cheesecloth and place over a bowl and set aside
  2. In a medium size pot, bring milk, cream, and salt to a rolling boil on the stove, stirring occasionally to prevent scorching
  3. Add lemon juice, lower heat to a simmer and stir until the mixture begins to curdle, about 2 minutes. Once curdled, pour the mixture into the cheesecloth and let strain for 1 hour or until desired level of moisture is reached
  4. The ricotta is ready to use immediately or kept refrigerated in a sealed container for up to 3 days