Homemade Ricotta Cheese


I was so excited when I first started making ricotta at home, that I would make it every week and have it for breakfast with honey and fresh fruits every morning for a month. In my humble opinion, the homemade ricotta is infinitely more delicious and satisfying than most commercial brands and it is so simple to make. Today I use it in many sweet and savory recipes or just eat it with a spoon straight from the jar and love it.


2L whole milk
1 cup of whipping cream
1/2 cup Greek yougurt (I use homemade yogurt)
1 Tbs lime or lemon juice
1/2 tsp salt

Yields about 800g of ricotta.

Place all ingredients in a medium tick bottomed cooking pot, whisk to combine and set over medium heat. Let the milk simmer for a few minutes until it starts curdling and its starts looking like ricotta. Lower the heat and let it do its magic. Keep in mind that the longer it sits before draining the more ricotta you will have at the end, so don’t rush it. I would typically let it simmer gently for about 10 minute and then let it rest for about 10 more minutes before draining it.

Place a very large tea towel or a cheese cloth folded four times over a large colander or strainer. Place the strainer or colander over a large bowl, making sure it doesn’t reach the bottom and pour the contents of the pot over it. Empty the bowl if necessary to allow the whey to escape easily.

At this point you have to decide how creamy or dry you like your ricotta. I would advise that you drain it for not more than a couple of minutes and spoon it into jars while still creamy. Keep in mind that once chilled the ricotta will get firmer. If however you want it dense and drier you can always place it over a fine sieve and drain the remaining whey. Some recipes call for strained ricotta, but if you are to have it on a toast drizzled with honey or to top your fruit salad with it the creamy ricotta is much better.

You can keep it in the fridge in tightly closed jars or containers for up o 10 day, even longer.

Note: The whey is known to be very nutritious and many people use it in cooking as a substitute for milk or drink it by itself.


About Lena

2 comments on “Homemade Ricotta Cheese

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge