Ingredients
- Whole Milk: 8 cups, the base that forms the soft curds and provides richness
- Heavy Cream: 1 cup, adds luxurious texture and smooth body
- Fresh Lemon Juice: 3 tablespoons, gently curdles the milk and creates separation
- Salt: 1 teaspoon, enhances flavor and balances the natural sweetness
- Olive Oil: 1 tablespoon, for drizzling
Instructions
- Preheat Your Equipment: Place the large pot on the stove over medium heat and clip your thermometer to the side to monitor temperature
- Combine Ingredients: Pour in the whole milk and heavy cream, add salt, and stir gently
- Prepare Your Cooking Vessel: Heat mixture until 190°F, stirring occasionally but avoiding a boil
- Assemble the Dish: Remove from heat, stir in fresh lemon juice, and let sit for 10 minutes to form curds
- Cook to Perfection: Line a strainer with cheesecloth over a bowl, ladle curds in, and drain 20-30 minutes
- Finishing Touches: Transfer ricotta to a bowl, adjust salt if needed, drizzle olive oil if desired
- Serve and Enjoy: Spread on warm toasted bread or use in pasta and desserts
Notes
- Use fresh lemon juice for the cleanest flavor
- Do not stir once curds form to keep them tender
- Drain longer for thicker ricotta if desired
- Save whey for soups or baking
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Cheese / Dairy
- Method: Stovetop, Curdling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180
- Sugar: 5g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 40mg
Keywords: homemade ricotta, fresh ricotta, Italian cheese, creamy ricotta, ricotta recipe