How To Make Fresh Homemade Ricotta (only 4 ingredients!)

Learn how to make ultra-creamy, fresh homemade ricotta with 4 simple ingredients in less than 1 hour (including straining time). Small batch. No waste. Recipe below!

🍽 HOMEMADE RICOTTA INGREDIENTS:
3 cups whole milk (not ultra pasteurized)
1 cup cream
1/4 tsp. salt
2 tbsp. fresh lemon juice, strained

🌟 INSTRUCTIONS:
1.) Heat milk, cream and salt in a heavy bottom pot. Bring to a rolling boil, about 200 F/93 C, stirring frequently.
2.) Add the lemon juice, turn off the heat, do not stir. Let sit, untouched for 10 minutes. Small and large curds will float to the surface.
3.) Strain the curds in a cheesecloth-lined fine mesh strainer.
4.) Drain for 10-15 minutes.
Serve the ricotta right away (warm), or transfer to an airtight container and refrigerate, up to 4 days. Makes 1 heaping cup (265 g).

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LE'TS CONNECT

#howtomakericotta #ricotta #homemade #howto

[bobbyd]

Looks awesome, if after you drain it you can put it in a blender and blend till creamy. you might have to add a few tables spoons of the whey and you got cream cheese. OR you can heat up the we=hey and put the ricotta back in and pull and stretch it until it becomes mozzarella.

[mihalstefa]

Wonderful video, worth watching. BRAVO 👏

[sherececocco]

😂
I'm sitting here with my sourdough book looking at a recipe for sourdough key lime ricotta cookies and I thought I sure wish I had a good recourse for ricotta. I'm in low population area. And who's ricotta recipe do I find? Non other than the author of this lovely book sitting in front of me ❤ awwww. Star struck I do believe. 😊

[thildam]

Just made this and am in shock how easy and good it is. Nothing like store bought which I love but this is so delicate and creamy!

[br]

Enjoying your videos & have been following your website for a while! Thank you!

[vm]

Can't wait to make, do you still sell dehydrated started thanxs

[paigettie]

Where exactly do you find a non-ultra pasturized milk to do this with? All the brands of milk at the grocery store (organic and otherwise) are ultra-pasturized...

[annlidslot]

Hi, What you are making here looks like farmers cheese, fresh cheese, or the beginning of Mozzarella, if we're going to stay in Italy. I'm a bit confused I thought you made ricotta from the leftover whey from the process you just did, hence ricotta = cooked twice, or cooked again. Confused but Yours, Ann

[joshfleurent]

I don’t know if I’m nit-picking, but when you cook pasta, your water should be at a rolling boil. What you’re talking about wanting your milk to do should be a gentle simmer. Otherwise, great video!!!

[stefanobuckley]

For the sake of authenticity ricotta is actually made from the whey, by boiling the acidified whey after the curds have been collected to make other cheese (like mozzarella). This gives it its name ricotta, meaning "re-cooked". Good recipe still tho!

[sarahcoffin]

Have you ever made this with raw milk?