Making ricotta at home is easier than you think—just a few simple ingredients and about 10 minutes of hands-on time. The result? Fresh, creamy ricotta that’s miles better than store-bought.
1. Heat the Milk & Cream
Set a large pot over medium heat. Pour in the milk, cream, and salt. Then, stir gently in a figure-eight motion until the mixture reaches a rolling boil (200°F - 206°F).
2. Add Lemon Juice & Let It Sit
Acting quickly, and in the following order, add the lemon juice. Give it just two gentle stirs, then turn off the heat.
Let it sit undisturbed for 10 minutes. This is when the magic happens—the curds will form and rise to the surface.
3. Strain the Curds
Use a slotted spoon to transfer the curds to a cheesecloth-lined strainer. Let them drain for 10–15 minutes at room temperature. If you prefer a firmer ricotta, let it drain longer.
4. Enjoy It!
Spread it on toast with honey and flaky sea salt, stir it into pasta for extra creaminess, or dollop it on roasted veggies.
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