There are recipes that make you feel instantly at home, and then there are those that remind me why I love making at home things that are usually bought ready-made.
It is precisely from this desire to rediscover simple, genuine flavors that my column Fatto in casa è meglio was born. This time I challenged myself with a preparation we all know, but that few imagine is so easy to make: homemade ricotta.
Making fresh ricotta with milk and lemon is one of those kitchen little wonders that reconciles you with cooking: few ingredients, a simple procedure and a result that smells of tradition. As the milk heats and the curds form, you realize that making ricotta at home is not just a recipe, but a small ritual.
And the best part is the incomparable flavor: softer, creamier, more authentic.
This homemade ricotta recipe is perfect for those who love genuine preparations, who want to avoid industrial products and who are looking for a quick but surprising result.
With only 2 liters of milk (about 8 1/2 cups) you get a fresh, delicate ricotta, ideal for desserts, savory tarts, stuffed pasta or simply to enjoy as is, with a drizzle of good oil.
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
HOMEMADE RICOTTA
- 8 1/2 cups whole milk
- 4 tbsp lemon juice
- 1 pinch salt
Tools
HOMEMADE RICOTTA
- 1 Cheese mold cheese_mold
- 1 Fine-mesh strainer strainer
- 1 Pot saucepan
Steps
Pour the milk into a large pot and heat it to 194°F (90°C), just below boiling. Stir occasionally to prevent it from sticking.
Turn off the heat and add the lemon juice and a pinch of salt. Stir only once, very gently.
Cover the pot and let it rest for 10 minutes: you’ll see curds and whey separate.
After this time you’ll see the curds with the whey; collect them with a fine-mesh strainer.
Place the cheese mold on a plate and fill it with the curds, leveling with a spoon if necessary.
Let rest in the fridge for about 2 hours until firm.
Drain the remaining whey and overturn your ricotta onto a serving plate, enjoy!😉
✨Notes
Creamy ricotta: drain only 10–15 minutes.
Drier ricotta: extend the draining time or slightly squeeze the cloth.
Fresh salted ricotta: add 1 teaspoon of salt to the milk.
Lemon ricotta: add grated lemon zest after straining.
FAQ (Questions and Answers)
Can I use UHT milk to make ricotta?
It’s better not to: UHT milk has already been treated at high temperatures and tends to coagulate poorly. For a creamy ricotta use fresh whole milk.
Can I replace lemon with vinegar?
Yes, you can use mild white vinegar. The flavor will be more neutral, perfect for savory preparations.
How long does homemade ricotta last?
Stored covered in the refrigerator, it keeps for 2 days. Being without preservatives, it’s normal that it lasts less than industrial ricotta.
Why did my ricotta turn out too dry?
You drained it for too long. Reduce the draining time or use a less dense cloth.
Can I use the leftover whey?
Sure: it’s excellent for bread doughs, focaccias, pancakes or for cooking grains.
