lunch · vegetarian · gluten-free
Homemade ricotta
Fresh, creamy ricotta from whole milk, cream and lemon in about 30 minutes.
- Time
- 40min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Heat milk, cream and salt to 88°C (190°F), stirring occasionally.
-
2
Remove from heat, add lemon juice and stir gently once or twice.
-
3
Rest 5 minutes as curds form.
-
4
Ladle into a cheesecloth-lined sieve and drain 10–20 minutes, depending on how thick you want it.
-
5
Refrigerate up to 4 days.
