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Homemade Ricotta

Makes about 2 cups


  • 2 quarts whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 4 tablespoons fresh lemon juice
  • additional equipment: a large sieve, fine-mesh cheesecloth and a bowl to collect whey


  1. Line the sieve with a layer of cheesecloth and place it over a large bowl.
  2. In a 6-quart heavy pot over moderate heat, slowly bring milk, cream and salt to just below boiling. Stir to prevent scorching.
  3. Add lemon juice and reduce heat to low. Simmer, stirring constantly, until the mixture curdles, about 2 minutes.
  4. Let sit until there is a complete separation, about 30 minutes.
  5. Pour the mixture into the lined sieve and let it drain 1 hour. (Save the whey for either pickling or baking.)
  6. Chill the ricotta, covered.

Ricotta will keep in the refrigerator 2 days.

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