Fresh Homemade Ricotta Cheese Recipe Easy 15 Minute Method for Beginners
A quick and easy homemade ricotta cheese recipe that yields light, fluffy, and creamy cheese in just 15 minutes using simple ingredients and minimal equipment.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 1 1/2 cups ricotta (approximately 6 servings) 1x
- Category: Dairy, Cheese
- Cuisine: Italian
Ingredients
Scale
- 4 cups (1 liter) whole milk
- 1 cup (240 ml) heavy cream
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon sea salt
- Optional: white vinegar (as lemon juice substitute)
- Optional: fresh herbs or garlic for flavoring
Instructions
- Pour 4 cups whole milk and 1 cup heavy cream into a large pot. Slowly heat over medium heat, stirring occasionally to prevent scorching, until the temperature reaches 190°F (88°C), about 8-10 minutes. Do not let it boil.
- Remove the pot from heat and immediately stir in 3 tablespoons fresh lemon juice. Stir gently once or twice, then let the mixture sit undisturbed for 5-10 minutes until curds form and whey separates.
- Line a fine mesh strainer with cheesecloth or a clean kitchen towel and place it over a large bowl. Carefully ladle the curds into the strainer and let drain for 10-15 minutes depending on desired consistency.
- Transfer the drained ricotta to a bowl and gently stir in 1/2 teaspoon sea salt. Add any optional herbs or flavorings if desired.
- Use immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
Use fresh lemon juice for best flavor; white vinegar can be used as a substitute but changes flavor slightly. Do not stir curds too much to avoid breaking them. Drain longer for firmer ricotta or less for creamier texture. Save whey for smoothies or baking. Ricotta keeps up to 3 days refrigerated; avoid freezing.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 90
- Fat: 6
- Carbohydrates: 1
- Protein: 7
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