Fresh Ricotta

As usual, this post stems from a need to use up ingredients from Costco. This time – milk and cream. There is only so much custard a girl can eat (and I didn’t want to go to the store for eggs) so I decided to branch out. What kinds of options did that give me? Maybe chowder or another soup? Too hot. Maybe ice cream? Nope, the ice cream maker core was removed from the freezer to make room for more Costco! Cheese, perhaps? That sounded difficult. I didn’t think I would have the proper ingredients or, frankly, the patience for the process.

I was so wrong! After a few quick glances over the internet and my trusty, careworn copy of “The Joy of Cooking”, I had a plan. Fresh ricotta cheese. Simple. Delicious. Impressive to anyone who doesn’t see this post and realize how easy it is to make. The perfect Molly recipe! The entire process only took about 3 minutes of active work. Roomie #1 watched from beginning to end and even thought it was easy. (I count this as a major win because she generally doesn’t like to take more than 5 minutes to make anything she eats — This is only the second recipe, along with Roasted Cherry Tomatoes and (Veggie) Sausages, she has deemed fast enough for her liking!)

Ricotta cheese is one of my favorite ingredients. It is so versatile and fresh. There are a million things you can do with it. One of my favorite recipes for ricotta is my ricotta ravioli. I also love ricotta cakes, pancakes, and, of course, a big, gooey, delicious lasagna. I can’t wait to make all sorts of wonderful ricotta recipes with this batch of cheese.

Allow the cheese to drain
[Note: I subscribe to a “Stained but clean” philosophy as taught to me by a great cook who gives me lots of inspiration. Just because this towel is old and has lots of ugly stains, doesn’t mean that it isn’t the perfect cheese making towel. In fact, it has much more character in the pictures as a result!]

Fresh Ricotta

  • Servings: 2 cups
  • Print


  • 1 cup heavy cream
  • 3 cups milk
  • 2 tbsp lemon juice
  • 1 tbsp white vinegar
  • ½ tsp salt


  1. Mix milk, cream, and salt in a medium saucepan; stirring occasionally, heat until the mixture reaches 190* F on a candy thermometer (the mixture will look frothy and almost be boiling); Remove from heat
  2. Gently stir in lemon juice and vinegar; allow to stand for 5 minutes
  3. Line a colander with a clean kitchen towel and place over a large bowl; pour the cheese mixture into the colander; allow to drain for 1 hour; discard the whey in the bottom bowl
  4. Scrape cheese into a container and refrigerate until cooled

5 thoughts on “Fresh Ricotta

  1. Pingback: Funtastic Friday #25 ⋆ olives-n-okra

  2. I also LOVE ricotta cheese. I’ve tried my hand at a couple other easy cheeses and I love making homemade yogurt, so I need to give this one a try. Thanks for the recipe!

    Liked by 1 person

  3. This is featured on Funtastic Friday this week. It’s an awesome recipe, and one that I plan of trying. Thanks for linking up and sharing with us. Hope you join us again this week.

    Liked by 1 person

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