STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Homemade Creamy Ricotta

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Enjoy this fresh Italian cheese in easy weeknight dinners or a light dessert - of just spread it on toast! From Chatelaine magazine. Enjoy!”
1 3/4 cups

Ingredients Nutrition


  1. Line a large fine-mesh metal strainer with a triple layer of cheesecloth large enough to hang over the edges. Set over a 8-cup measuring cup.
  2. Pour milk into a large, very wide saucepan and heat over high. Stir often until milk become steamy and frothy around the edges or reads 185F on a thermometer, about 6 minutes. Turn off heat.
  3. Stir in lemon juice and salt. Let stand until the liquid turns a yellowish colour and milky-white curds float to the surface, about 2 minutes. Gradually pour mixture into the prepared strainer. Let sit, stirring curds very gently once or twice, until about 7 cups of liquid has drained off, about 5 minutes. Discard liquid.
  4. Transfer cheese into a bowl. Refrigerate until chilled. Just before using, stir in cream. Ricotta will keep well, refrigerated, up to 1 week.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a