how TO
MAKE YOUR OWN small
batch Of ricotta cheese

Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter!

Making your own Ricotta Cheese is easy. Here I'll show you what you need, and how to make your own. I will also show you how to turn it into lasagna Ricotta Cheese. So Easy~

Homemade Ricotta Cheese

4 Cups Whole Milk

1 Cup Heavy Cream

1 tsp Salt

1/4 Cup Lemon Juice

Makes 2 Cups

How long will fresh Ricotta Cheese Last?:

Fresh ricotta can be used right away or refrigerated in an airtight container for up to 4 to 5 days.

Combine milk, salt and cream in medium pot. Place pot over high heat. Stir almost constantly as mixture heats. When it comes to a boil add lemon juice. Turn off heat and let sit undisturbed for 15 min.

Thank you for supporting my site!

Line a strainer with 2 or 3 paper towels, and place over a large bowl, poor slowly into strainer.

Let strain until you can form a ball with your Ricotta. Drain the curds for up to 60 minutes: depending on how wet or dry you prefer your ricotta. The whey will drip into the larger bowl. Press gently, releasing some liquid (don't press out too much liquid or cheese may be dry). Return ball of cheese to colander and let rest 20 minutes.