Fresh Ricotta

Julie Prior


Easy and wonderful flavor!


☆☆☆☆☆ 0 votes

30 Min
30 Min
Stove Top


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  • 2 c
    whole milk
  • 1 c
    heavy cream
  • 1/2 tsp
    kosher salt
  • 2 Tbsp
    fresh lemon juice or distilled white vinegar

How to Make Fresh Ricotta


  1. Bring milk, cream and salt to a boil in a medium saucepan. Remove from heat.
  2. Add lemon juice; stir gently until mixture starts to curdle. Let stand 5 minutes.
  3. Pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl.
  4. Chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be). Cover and chill cheese up to 3 days.

Printable Recipe Card

About Fresh Ricotta

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: Italian
Other Tag: Quick & Easy

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