Making Your Own Ricotta

by Anne Maxfield on September 6, 2012

Accidental Locavore My RicottaThe Accidental Locavore has been meaning to make ricotta for a long time now and the ricotta ice cream was just the excuse to give it a shot. It’s always fascinating what “spoiling” milk does, from yogurt to ricotta and other cheeses. This is super-easy to do and tastes great.

Homemade Ricotta

The Accidental Locavore shares a recipe for homemade ricotta. An easy recipe to make your own ricotta.


  • 1/2 gallon whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 3 tablespoons lemon juice (if using for ricotta ice cream, zest a lemon and set aside)


Step 1
Line a colander with a double layer of cheesecloth and put in the sink. In a 6 quart pot (you need space for the boiling milk to expand) slowly bring the milk, cream and salt to a rolling boil, stirring occasionally to keep it from scorching. Reduce the heat to low and add the lemon juice. Stirring constantly, simmer until the mixture curdles, about 2 minutes.

Carefully pour the mixture into the colander and let it drain for an hour (I put my colander over the pot). Discard the liquid. Put the ricotta in a container and chill until ready to use.



{ 3 comments… read them below or add one }

Scott November 11, 2012 at 11:05 am

Do you taste the lemon, btw? I was wondering if using vinegar would be better for something ‘savory’, like lasagna?

Scott November 11, 2012 at 10:41 am

Just got to say, what a great resource your blog is!

Scott September 6, 2012 at 10:33 am

This is so cool.. I can’t wait to try this.

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