Go Back
mason jar of homemade ricotta cheese on a spoon with a checkered towel and basket in the background
Print

Ricotta Cheese

Prep Time20 minutes
Hang Time6 hours
Author: Stephanie

Materials

  • 8 cups whole milk
  • 1/4 cup bottled lemon juice
  • 1/2 tsp coarse sea salt

Instructions

  • Mix milk, lemon juice, and salt in a saucepan. Heat on medium heat until it reaches 190° using a candy thermometer.
  • Once it hits 190° remove it from the heat and let sit for 10-20 min until you start to see the curds separate from the whey.
  • Pour mix into a colander inside a bowl, lined with cheese cloth and pull the sides together to form a bag. Use kitchen string to tie the sides together and hang from a cabinet knob to let all the whey separate from the curds.
  • After about 5-7 hours and no more whey is dripping off the bag, take it down and open it up. You should have straight ricotta cheese in the bag! Store in a container in the fridge for up to 2 weeks, or use right away!