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Homemade Ricotta Cheese

Course Sides/Salads/Veggies, Starters/Snacks
Cuisine Keto, Low Carb, NSNG, Vegetarian


  • 4 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • Juice of 1 small/medium lemon (about a tablespoon and a half)


  • Bring milk, cream & salt to a boil, stirring with a wooden spoon so it doesn't get too filmy along the sides of the pot.
  • When at a boil, add the lemon juice, turn heat down to a simmer, and stir constantly. Mixture will begin to curd after 3-4 minutes. The curds will look quite tiny and then clump only slightly more.
  • Pour the curd mixture into a large bowl through a cheesecloth laid in a strainer. The liquid will drain through and the ricotta will form out of the remaining curds.
  • Only strain the cheese curd mixture for 5-10 minutes to avoid the ricotta getting too dry. Cool off ricotta in the fridge until you are ready to eat it.
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