How to Make Fresh Ricotta
Homemade ricotta made from just milk, lemon juice and salt. Light, creamy and beautifully fresh — simple to make, and so much better than store-bought.
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Equipment
- Large heavy-based saucepan
- Wooden spoon
- Fine muslin or clean thin tea towel
- Sieve
- large bowl
Ingredients
- 2 litres full-cream milk use unhomogenised if possible for fluffier curds and higher yield; fresh, not UHT or long-life
- 1 tsp fine sea salt
- 4 Tbsp fresh lemon juice about 2 lemons, strained
- Extra virgin olive oil for drizzling (optional, to serve)
- Flaky sea salt and finely grated lemon zest to finish (optional, to serve)
Instructions
- Heat the milk: Pour the milk into a large heavy-based saucepan. Add the salt and set over medium heat. Warm gently, stirring occasionally, until the milk reaches 90–92 °C (just below boiling) — you’ll see small bubbles forming around the edges and a thin skin on top. (If you don’t have a thermometer, see below.)Pro Tip – No Thermometer Needed: The milk is ready when it’s hot and steaming with tiny edge bubbles but not boiling. The back of a spoon dipped in the milk should feel hot but not scalding — roughly one second of finger contact.
- Add the lemon juice: Remove from heat and slowly stir in the lemon juice. Stop stirring once it’s mixed through — the milk will begin to curdle almost immediately.
- Let it rest: Leave the mixture completely undisturbed for 15–25 minutes, until the curds fully separate from the whey and the liquid looks pale yellow and translucent.If the whey still looks milky after 15 minutes, stir in another ½ Tbsp lemon juice and wait up to 25 minutes.
- Drain the ricotta: Line a sieve with a double layer of muslin (or a clean thin tea towel) and set it over a large bowl. Gently ladle or pour the curds into the sieve.For soft, creamy ricotta, drain ≈ 20 minutes.For firmer ricotta, drain ≈ 40 minutes.
- Store or use: Transfer the ricotta to an airtight container and refrigerate. Enjoy fresh within 3–4 days.
- To serve (optional): Spoon the warm ricotta into a small bowl. Drizzle with extra virgin olive oil, sprinkle with flaky sea salt, and finish with finely grated lemon zest. Serve as is, or spread on crusty bread.