Fresh Ricotta


The Details

Making Lasagna? Looking for the perfect pairing with your most crumbly and delicious Italian bread? We’ve got you covered. You really can make your own ricotta and it’s easier than you might think.

Fresh Ricotta



2 quarts whole milk

1 cup heavy cream

1/2 teaspoon salt

3 tablespoons fresh lemon juice


**Special equipment: large sieve, fine-mesh cheesecloth (You can buy these at restaurant supply stores or online if needed.)



 Line a large sieve with a layer of heavy-duty (fine-mesh)

cheesecloth and place it over a large bowl.


Slowly bring milk, cream, and salt to a rolling boil in a 6-quart

heavy pot over moderate heat, stirring occasionally to

prevent scorching. 


Add lemon juice, then reduce heat to the low setting.

Simmer, stirring constantly, until the mixture curdles. This takes about

about 2 minutes.

Pour the mixture into the lined sieve and let it drain for 1 hour.


After discarding the liquid, chill the ricotta, covered.

** It will keep in the refrigerator 2 days.