Simple Delicious Ricotta
Ricotta-
translates to "recooked" or in Italian because it’s traditionally made with leftover whey from the process of making other cheeses.
Homemade Ricotta- easier than you’d think and so much more delicious than store bought.
One gallon of milk, one lemon, and a pinch of salt — the sum of a kitchen alchemy that turns such simple ingredients into something rich, creamy, and incredible.
I feel like the world of dairy has such an air of mystery around it. Cheesemaking seems so intimidating and taboo when in actuality you can make your own ricotta in about half an hour with three ingredients and maybe 5 steps in total, if that.
You’ll Need:
1 gallon whole milk (avoid ultra-pasteurized — it won’t curdle well)
1/4 cup fresh lemon juice (about 1 lemon)
Generous pinch of sea salt
Cheesecloth
A large fine mesh strainer/colander
Step-by-Step:
1. Heat your milk.
Pour the milk into a large, pot. Stir occasionally as it heats to prevent scorching. You’re aiming for 190°F — just below boiling. If you don’t have a thermometer, look for steam rising and small bubbles at the edges, but no rolling boil.
Tip: Low and slow is your friend here. Don’t rush it — you’re encouraging, not commanding.
2. Add the lemon juice & salt.
Turn off the heat. Stir in your lemon juice and salt using a gentle figure-eight motion. Almost instantly, you’ll start to see the curds forming — like soft cheesy clouds pulling away from golden whey. Let it sit peacefully and unbothered for 10–15 minutes while it fully separates.
3. Strain the curds.
Place your cheesecloth-lined strainer over a large bowl or pan (you can also drain the colinder directly into the sink if you don’t plan on using the whey for anything). Gently ladle or pour in the curds. Let it drain:
5–10 minutes for a light, spreadable texture (great on toast)
15–30 minutes for a firmer, scoopable cheese (ideal for pasta filling)
The longer it drains, the firmer it becomes! The power is in your hands, do with it what you will lol.
4. Taste & store.
Transfer your ricotta to a sealed container. Taste it warm (it’s heavenly), then chill. Keeps fresh in the fridge for up to 5 days.
Serving Notes:
Great in lasagna or atop a bowl of pasta
Warm on crusty bread with olive oil, salt & cracked pepper
Mixed with herbs and lemon zest as a dip
Sweetened with honey and spooned over stone fruit (my personal fave on grilled sourdough)
Also amazing used in cakes and tarts
Bonus Tip: Save that leftover whey — it’s full of nutrients and naturally insanely protein packed. Use it in soups, bread doughs, smoothies, or as a secret ingredient for fluffy pancakes.
