In 30 minutes!

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Why You'll Love This Ricotta Cheese

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Ingredients

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Start by pouring milk and cream into a large pot set over medium heat

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Warm to about 180°F-190°F (82°C - 90°C)

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Remove from the heat and add kosher salt. Stir to distribute.

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Stir in lemon juice and let stand for about 5 to 10 minutes. Curds will begin forming almost immediately.

[{"selector":"#anim-8202d675-2c6a-495b-a99c-8476eef579af [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(21.874999829338595%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Get full recipe

Use a slotted spoon, or fine mesh strainer, to transfer curds to a cheesecloth lined colander that has been set over a bowl.

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Let drain for at least 30 minutes

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If you want thicker ricotta, allow to drain for up to an hour

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ENJOY!

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More recipes with Italian roots

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In 30 minutes!

The Best Homemade Ricotta

Why You'll Love This Ricotta Cheese

Simple 4 step process

Ready to eat in as little as 30 minutes

Smooth and creamy