• 3 cups whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon coarse sea salt
  • 3 tablespoons freshly squeezed lemon juice


  1. Pour the milk, cream, and salt into a stainless steel (nonreactive) saucepan.
  2. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom.
  3. Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly.
  4. Let the pot sit undisturbed for 5 minutes.
  5. Line a colander with a few layers of cheesecloth and place it over a large bowl.
  6. Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. (It will firm as it cools, so do not judge its final texture by what you have in your cheesecloth.)
  7. Discard or save the whey for other things.
  8. Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.

Makes ~1 cup of ricotta

Recipe from Smitten Kitchen.