Homemade Ricotta

I used to make house-made ricotta daily at Felidia, and sometimes would make it on weekends with my daughter at home.  I love it on toasted bread with some seasonal fruit for a late breakfast.  I also like to serve it as a snack before dinner, or I’ll add a dollop to certain pastas and soups for some added freshness. For the best results, use organic dairy.

Servings: Makes 2-3 cups


  • 2 quarts whole milk
  • 1 cup heavy cream
  • ½ cup buttermilk
  • ½ teaspoon kosher salt
  • 3 tablespoons freshly squeezed lemon juice.


  1. Line a large sieve with a double layer of damp cheesecloth. Set it over a bowl. 
  2. Add the dairy and salt to a medium heavy-bottomed saucepan over medium heat. Slowly bring the mixture to a boil.  
  3. Add the lemon juice, and reduce the heat to the low.  Begin to stir your ricotta mixture gently for two minutes until the mixture begins to curdle.
  4. Remove from heat, and let the ricotta sit without stirring for an additional 5 minutes.
  5. Pour the mixture through the cheesecloth, and let it drain for 30 minutes. The homemade ricotta is what you have left in the cheesecloth. 
  6. Chill until ready to use.

Note:  Homemade ricotta is delicious for breakfast, but I enjoy it anytime of day. Try adding a dollop of freshly made ricotta to a spicy tomato sauce or a spring vegetable soup for a little extra flavor and freshness.