Homemade Ricotta–you’ll never want to buy it again!

Who knew making your own ricotta cheese could be so simple and simply foolproof?!

Sandra here! I love to purchase ricotta cheese at Italian delis in my area but I never realized how easy it is to make….

Prepare a colander by layering it with cheesecloth and place it over a large bowl.



2 quarts whole organic milk

1 cup organic heavy cream

1/2 fresh lemon (3 T. fresh-squeezed lemon juice)

1 1/2 t. Maldon sea salt or Kosher salt

In a medium saucepan…

Heat the liquids until frothy and separating.


Add freshly-squeezed lemon juice and stir in salt.

Pour into a cheesecloth-lined strainer. Let rest two or three hours to drain the liquid. Then, place the cheesecloth-covered ball of cheese in a covered bowl for several hours or overnight. Lasts approximately 4 days (if you don’t consume it before then!).


It’s that simple. Enjoy!


One Comment Add yours

  1. Linda Savage says:

    I love homemade ricotta!


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