How to Make Homemade Ricotta Cheese ~ this is super easy, and so satisfying. Fresh homemade ricotta cheese is worlds away from the stuff in the supermarket and it’s ridiculously quick to make, with just 2 ingredients!
If you think making homemade cheese is something you could never attempt, think again. Ricotta cheese is the perfect home cheesemaking project for a beginner, and once you try it, there’s no going back.
You’ll need some good whole milk, and some fresh lemon juice, that’s it. You’ll also need some cheesecloth to strain the whey from your cheese curds…you can also use a fine mesh nylon bag.
Here’s the easy no stress method. Don’t let the fancy complicated tutorials put you off. I think those people secretly want to keep cheesemaking all to themselves. Just heat your milk just until it wants to boil, then add fresh lemon juice. The curds will appear almost instantly, like magic.
Strain the whole thing through cheesecloth and you’l be left with soft fresh ricotta cheese. Use it immediately or within a few days. It’s fabulous in pasta dishes.
- a half gallon of whole milk
- 1/4 cup lemon juice
- Open out your cheesecloth and line the colander with a double layer of the cloth, covering all sides of the colander. Set that over a deep bowl for draining and set aside.
- Pour your milk into a heavy bottomed pot and set on medium heat. Let it heat slowly, until it's just about to boil.
- Add in your 1/4 cup of lemon juice, and almost immediately you will see the curds form.
- Keeping it on the heat, let the curds fully form. Don't stir it much, just check to see if the curds have fully separated from the whey. The liquid should be translucent. This won't take long, just a minute or so.
- Take it off the heat and let sit for 5 minutes. Then, using a slotted spoon or skimmer, skim the curds out and into your cheesecloth lined strainer. You can gently pour the liquid from the pan straight into the lined colander if you like.
- After a few minutes, pull up the cheesecloth and gently press to release more whey. The more you drain the cheese the firmer it will become. I like it soft so I just gently squeeze the excess moisture and then put my fresh cheese in an airtight container until I'm ready to use it. The cheese will keep 3-4 days in the refrigerator.