Fresh Ricotta Cheese Recipe
June is National Dairy Month. A month-long celebration of creamy dreamy dairy goodness in all its glorious forms.
Milk is one of the most versatile ingredients available and can be used in many dishes, from decadent desserts to balanced snacks. And with nine essential nutrients, including eight grams of high-quality protein in each 8-ounce glass, milk makes a nutritious and delicious treat that can be enjoyed both in recipes and on its own.
In the summertime, we love to make homemade ice cream, pudding pops, and all sorts of dazzling dairy treats. Yet, there’s something else I love to make just as much and serve with fresh summer berries… My homemade Ricotta Cheese Recipe!
Most people would never attempt to make their own cheese at home.
But you… You are not most people.
You are adventurous. Daring. An appreciator of fine things. An ambassador of flavor. Plus, you know a little secret about cheese making that others don’t. Or at least you are about to.
Four Ingredient Ricotta Cheese
This Fresh Ricotta Cheese Recipe is not only the simplest cheese recipe on earth, requiring no special ingredients or equipment. I believe it to be one of the simplest recipes you’ll ever make, period.
This recipe calls for only four everyday ingredients:
- Lemon Juice
With these ingredients, you can make the most amazingly decadent ricotta cheese recipe, that will put the store-bought versions to shame. It’s silky, spreadable, and completely irresistible served on crackers, bread, or as a dip with veggies.
Plus you can make your ricotta cheese recipe with organic dairy products, or even reduced fat dairy to suit your dietary needs. All milk, including fat-free or low-fat milk, packs the same nutrient-rich punch.
How To Make Ricotta Cheese
To make a fresh ricotta cheese recipe at home, simply bring milk and cream to a boil in a large stockpot.
Note: This ricotta cheese recipe is ultra rich and luxurious because of the creamy whole milk and heavy cream. You can, however, substitute 6 cups of whole milk, and skip the heavy cream. Or even use low-fat milk!
Lemon Juice and Salt
Once the milk comes to a boil, remove the pot from the heat source and stir in lemon juice and salt. The acidity in the lemon juice causes the scalded milk to curdle into tiny cheese particles.
(I like my fresh ricotta cheese salty and use 2 teaspoons of sea salt, but use less if you like.) Allow the mixture to sit and curdle for 10 minutes.
Strain The Cheese
After allowing the milk to curdle for several minutes, pour the mixture into a sieve lined with cheesecloth, sitting over a bowl.
The sieve (fine mesh strainer) will strain out the whey, leaving the fresh cheese curds up top.
It takes time to reach the right consistency… About an hour for really loose ricotta cheese, and two or more hours for something a little more spreadable.
Ricotta Cheese Storage
Yet it’s worth the wait.
Homemade ricotta cheese is something special. A cheese you can easily add to pasta, rice dishes, or even over a salad to offer a little creamy goodness with nutrients you need like calcium and protein.
I like to keep a container of our freshly made ricotta cheese recipe in the fridge at all times, to serve as a quick snack or a garnish that elevates any dish to the next level.
Ricotta Cheese Q&A
Will the cheese be the part that drains through or the part that is on top?
The ricotta stays on top in the colander.
How long this can be stored in the refrigerator?
To find more amazing recipes for National Dairy Month, visit MilkLife.com.
Happy Milk Month!!
See The Recipe Card & VIDEO Below For How To Make Fresh Ricotta Cheese. Enjoy!
Ricotta Cheese Recipes!
- Lemon Ricotta Crepe Cake with Strawberry Sauce
- Cantaloupe and Sweet Ricotta Pizza
- One-Pot Spinach Ricotta Pasta
- Mini Spinach Ricotta Calzone Recipe
- Summer Salad with Herbed Ricotta from Jo Cooks
Fresh Ricotta Cheese Recipe
- 4 cups whole milk
- 2 cups heavy cream
- 1/4 cup fresh lemon juice
- 1 1/2 - 2 teaspoons sea salt
- Pour the milk and cream into a large stock pot. Place over high heat and bring to a boil. The moment the milk comes to a boil, remove it from the burner.
- Stir in the lemon juice and salt. (I like my fresh ricotta cheese salty and use 2 teaspoons of sea salt, but use less if you like.) Allow the mixture to sit and curdle for 10 minutes.
- Allow the ricotta to drain, separating the curds and whey, for about two hours. Then scoop the thickened ricotta into an airtight container and refrigerate until ready to serve.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Disclosure: This post is sponsored by The National Milk Life Campaign. All opinions are my own.