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Fresh Ricotta

There is TRULY nothing like fresh, creamy and textured ricotta on toast with a splash of olive oil and sprinkling of salt.
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Course: Snack
Cuisine: Italian
Keyword: Cheese, Snack, Spread
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 Servings
Calories: 281kcal
Author: Emily Laurae


  • Heavy Bottomed Pot
  • Thermometer
  • Colander
  • Cheesecloth
  • Wooden Spoon


  • 4 cups (946.35 g) Whole Milk
  • 1 ⅓ cup (317.33 g) Heavy Cream
  • 1 ½ teaspoon Sea Salt
  • 4 tablespoon Lemon Juice, Freshly Squeezed


  • Line a colander with a double layer of cheesecloth and place in the sink
  • Combine the milk, salt and cream in a large, heavy-bottomed pot and stir together
  • Heat your mixture over medium-high heat until mixture reaches 190-195 degrees Fahrenheit 
  • Remove from heat and immediately add lemon juice
  • Stir once slowly then let everything sit undisturbed for 10 minutes. Wait until you see curds starting to form before continuing on! 
  • Once you see curds forming on the top of your milk mixture, pour mixture into the prepared colander carefully and let drain for one to two hours, depending on how dry or moist you would like your ricotta to be!


Calories: 281kcal | Carbohydrates: 10g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 88mg | Sodium: 669mg | Potassium: 258mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1034IU | Vitamin C: 4mg | Calcium: 214mg | Iron: 1mg
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