We’re celebrating National Dairy Month with a rich creamy Fresh Ricotta Cheese Recipe made with just four wholesome ingredients!
That’s right, 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.
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.
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.
With only four everyday ingredients: Milk, Cream, Lemon Juice, and Salt, 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 Recipe
To make a fresh ricotta cheese recipe at home, simply bring milk and cream to a boil in a large stockpot.
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.
Allow the milk to curdle for several minutes, then pour the mixture into a sieve lined with cheese cloth sitting over a bowl.
The sieve (colander) 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 hours for something a little more spreadable.
Yet it’s worth the wait.
Homemade ricotta cheese is something special. A cheese you can easily add to pastas, 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.
To find more amazing recipes for National Dairy Month, visit MilkLife.com.
Happy Milk Month!!
Fresh Ricotta Cheese Recipe
Yield: about 2 cups
Prep Time:15 minutes (active time)
Cook Time:5 minutes
Creamy Fresh Ricotta Cheese Recipe made with just four simple ingredients! The easiest cheese recipe ever.
- 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.
- Meanwhile, place a large sieve over a large bowl. Line the sieve with 3-4 layers of cheese cloth. Pour the curdled milk into the prepared sieve and wait.
- 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.
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!
Yield: about 2 cups, Serving Size: 16
- Amount Per Serving:
- Calories: 89 Calories
- Total Fat: 7.6g
- Saturated Fat: 4.6g
- Cholesterol: 27mg
- Sodium: 206mg
- Carbohydrates: 3.3g
- Sugar: 3.3g
- Protein: 2.3g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
Disclosure: This post is sponsored by The National Milk Life Campaign. All opinions are my own.