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Homemade Ricotta Cheese


  • 1 quart whole milk not UHT or ultra pastuerized
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/4 cup lemon juice may substitute white vinegar


  1. On medium heat, in a large pot, bring your milk, cream and salt to a full boil.

  2. Add lemon juice in a stream while stirring. Stir until combined.

  3. Remove from heat and leave undisturbed for 5 minutes.

  4. Scoop curds into a cheesecloth lined colander. Allow to drain for up to one hour.

  5. Store in fridge until ready to use.