Homemade ricotta

Homemade ricotta is a great project when a cold or snowy day drives you and your kids inside. Part cooking, part science project, your children will enjoy the process of creating curds and whey as much as eating the final product. Buon Appetito.

Homemade ricotta

You can use your homemade ricotta to make a variety of sweet and savory dishes. 

Makes about 2 cups

2 quarts whole milk or half & half or a mix of both*

1 tsp. kosher salt

3 T. fresh lemon juice 

Line a colander or large sieve with a clean dish towel or a couple of layers of cheesecloth. Place the colander over large bowl.

Put the milk and/or cream and salt into large saucepan. Stirring frequently, heat milk until it steams and little bubbles form, about 180 degrees on a thermometer.

Reduce the heat to low, add the lemon juice and continue to simmer, gently stirring for 1-2 minutes more.

Pour the mixture into the lined sieve to drain the whey from the curds. You can drain for just a few minutes for very soft ricotta or up to 1 hour. The longer you let it drain, the firmer and more crumbly the ricotta will become. Discard the liquid. Cover and refrigerate the ricotta until ready to use.

* The ricotta will be softer and creamier if you make it with half & half.