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–+ servings
A bowl of whole milk ricotta on a black marble table.
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5 from 1 vote

Make Your Own Whole Milk Ricotta

The simplest and tastiest method for making fresh whole milk ricotta at home!
Prep Time 2 minutes
Cook Time 15 minutes
Cooling time 2 hours
Total Time 2 hours 17 minutes
Servings 6 people
Calories 248kcal
Cost $4/3€

Equipment

Ingredients

  • 1 l whole milk raw milk is best, avoid UHT
  • 250 ml 35% cream (1 cup)
  • 74 g lemon juice (about 2 lemons)
  • 6 g salt (1 tsp)

Instructions

  • Use a spatula to prevent the bottom from burning and heat the milk and cream together until it boils (Or heat to 185°F/85°C to be precise).
    Immediately turn off the heat once it boils.
    Whole Milk Ricotta
  • Add the salt, lemon juice and whisk briefly to combine, then stop whisking and let stand for 10-15 minutes.
    Curds forming in the milk and cream.
  • Gently scoop the curds into a strainer lined with cheesecloth (or a nut milk bag).
    Let cool for 15 minutes before closing the sides of the cheesecloth. Let cool in the fridge.
    (Note the picture was taken after straining the ricotta overnight)
    Whole Milk Ricotta-3
  • Let the ricotta cool for at least 2 hours in the fridge or overnight for firmer ricotta.
    Enjoy within 3 days of making.
    Ricotta on melba toast with honey and black pepper.

Nutrition

Calories: 248kcal | Carbohydrates: 10g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 74mg | Sodium: 475mg | Potassium: 264mg | Fiber: 1g | Sugar: 9g | Vitamin A: 883IU | Vitamin C: 5mg | Calcium: 216mg | Iron: 1mg
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