Easy Homemade Ricotta Cheese
Soft, creamy homemade ricotta made with whole milk, fresh lime juice, and salt. Ready in under 30 minutes and far fresher than store-bought.
Equipment
- 1 | Heavy-bottomed saucepan |
- 1 | Fine mesh strainer |
- 1 | Cheesecloth | double layer
- 1 | Large mixing bowl | for catching whey
- 1 | Wooden spoon |
Ingredients
- 8 | cups | whole milk | not ultra-pasteurized
- 1/4 | cup | fresh lime juice |
- 1 | tsp | kosher salt |
Instructions
- Pour milk into a heavy-bottomed saucepan and heat over medium until it reaches a gentle simmer (about 185°F).
- Remove from heat and stir in the lime juice. Curds will begin to form immediately.
- Sprinkle in the salt and stir once gently.
- Let the mixture sit undisturbed for 5–8 minutes so the curds fully separate.
- Line a fine-mesh strainer with double-layered cheesecloth and set it over a large bowl.
- Pour the curds and whey into the strainer.
- Gather the cheesecloth and gently squeeze out excess whey until the ricotta reaches desired consistency.
- Transfer the ricotta to a clean bowl and cool to room temperature before serving or storing.
Notes
Store in an airtight container in the refrigerator for up to 4 days.
Whey can be saved for baking or smoothies.
For richer texture, stir in 2–3 tablespoons heavy cream after draining.
Best used within 2 days for optimal freshness and flavor.
Whey can be saved for baking or smoothies.
For richer texture, stir in 2–3 tablespoons heavy cream after draining.
Best used within 2 days for optimal freshness and flavor.