Fresh Ricotta

My husband and I have a favorite local restaurant where we like to go and have a special lunch together. Even though it is quite indulgent, we cannot go without ordering the fresh ricotta cheese appetizer. It is seasoned with lemon and served with warm bread. Irresistible.

I knew that making homemade ricotta was an easy task but had never tried to make it. I’m a little bit worried that now that I’ve finally done it because I’ll be making it all of the time! 🙂 I brought it to serve as an appetizer at a party to spread on slices of sourdough baguette… but- wow- it would also be amazing over pasta with a little drizzle of olive oil.

This recipe was adapted from Bon Appetit, contributed by J.J. Goode. I added lemon zest (like at my restaurant!) and coarse salt, to taste. I found the consistency was perfect after straining for just twenty minutes. It was beyond creamy, rich, and fabulous.

Yield: about 1 cup

  • 2 cups whole milk
  • 1 cup heavy cream
  • ½ teaspoon coarse salt, plus more for seasoning, to taste
  • 2 tablespoons fresh lemon juice or distilled white vinegar
  • zest of 1/2 a lemon, or more, to taste
  1. Bring milk, cream, and 1/2 tsp salt to a boil in a medium saucepan.
  2. Remove from heat. Add lemon juice; stir gently until mixture starts to curdle. Let stand 5 minutes.
  3. Pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl.
  4. Chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be). (I recommend the consistency after about 20 minutes.)
  5. Cover and chill cheese up to 3 days. (If it lasts that long!)

Note/Update: This ricotta was absolutely delicious in Spinach & Ricotta Pappardelle. Wonderful!!

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

18 responses to “Fresh Ricotta

  1. Ricotta making is so much like Paneer making Josette. I am saving this recipe.

  2. jessicanadelson

    The ricotta was delicious! This is one recipe I will NOT be making……..I too am afraid it would become a regular thing! I will reserve it for a treat when I go to your house!

  3. On my bucket list!You have inspired me!

    Johanne Lamarche

    >

  4. Looks and sounds delicious! I love fresh ricotta cheese!

  5. It’s been on my list for eons too! It looks so easy, too.

  6. What a wonderful idea! I never thought of making fresh ricotta! It looks soooo good!

  7. I just made Ricotta for the first time too Josette and we loved it! Your Ricotta looks creamy delicious.

  8. I”ve made fresh ricotta as well, but I used a kit I was gifted from Williams-Sonoma. Such a difference. Next time I’ll use your recipe!

  9. I have never tried making ricotta, this looks really good and pretty simple to follow. I have a couple of ricotta cookie recipes, now I can make my own home made ricotta, thanks for sharing the recipe 🙂

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