Fresh Ricotta
Recipe type: appetizers
  • 2 quarts whole milk
  • 1 cup heavy cream
  • 2 tablespoons fresh lemon juice (or distilled white vinegar)
  1. Put the milk and the cream in a large stainless steel saucepan.
  2. Bring to a full boil.
  3. Remove from heat and add the lemon juice.
  4. Stir gently until the mixture has separated into thick curds.
  5. Set a large sieve in a deep bowl.
  6. Line the sieve with fine-mesh cheesecloth.
  7. Pour the curds and liquid (the whey) into the cheesecloth and let it drain for 15-20 minutes. Scrape the ricotta into a bowl.
  8. Cover and refrigerate until ready to use.
Recipe by Pizza Today at