Homemade Ricotta Cheese

Tip from Bon Appetite

Real Ricotta is made from reheating (Ricotta means ‘recooked) the whey left over from Mozzarella.
Lasanga is expensive to make mainly for the cheeses. This eases the pain a bit.


4c whole milk
1c cream
1.5 tsp kosher salt
2tbsp lemon juice


Bring just to a boil without stirring and immediately remove from heat.
Let stand for 15 minutes at room temp. The curds will seperate from they whey. If not add more lemon juice.
Using a large spoon, not slotted, spoon into a cheesecloth lined sieve over a large bowl.

The longer you drain the more dense and flavorful the cheese.


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