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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€


  • 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)


  • 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.
  • 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)
  • 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.


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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