A lovely creamy cheese which is very easy to make! Even my sister who refused to eat the cheese at first ended up loving it! This is a fail-safe recipe in our household, I have made it time and time again. To cheese or not to cheese...that is never the question!

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
25 mins
total:
40 mins
Servings:
8
Yield:
2 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.

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  • Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.

  • Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.

Nutrition Facts

158 calories; protein 8.4g; carbohydrates 12.6g; fat 8.4g; cholesterol 25.9mg; sodium 394.5mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/07/2018
Such a simple, basic recipe. No need for the added fat of heavy cream some recipes call for. Resist the urge to turn the heat up. And when you are done, don't throw the whey away. There are lots of uses for whey. Just google. Read More
(6)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/07/2018
Such a simple, basic recipe. No need for the added fat of heavy cream some recipes call for. Resist the urge to turn the heat up. And when you are done, don't throw the whey away. There are lots of uses for whey. Just google. Read More
(6)
Rating: 4 stars
06/02/2017
This recipe renders a soft and supple fresh cheese- unlike the low moisture version found in American grocery stores. It is like the ricotta I used to buy directly from the local farmer in Sicily. It has a slight hint of lemon and soft yet grainy texture. This recipe works wonderfully with goat's milk or even sheep's milk. I was taught to only use a wooden spoon with ricotta or even better, a twig from a lemon tree. Thank you for the recipe. Read More
(5)
Rating: 5 stars
04/28/2020
Delicious, you must follow directions exactly. I only used lemon so far, next time I'll try the vinegar method. Read More
(1)
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Rating: 5 stars
04/21/2020
Added extra white vinegar as slow to curdle with lemon juice. Turned out great. Read More
Rating: 5 stars
04/26/2020
I've heard that this is how ricotta is made, but never tried it. I needed some today and gave it a try. perfect! crazy it's so easy! thanks for the recipe. Read More
Rating: 4 stars
01/10/2021
It was very easy. I did learn putting cold milk in a pot will take more than 5 minutes to bring up to 190 degrees. Put a bit in pasta with chicken, scallions and arugula. Will do it again for sure! Read More
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