whole milk ricotta recipe

Written ByJenny Smyth Posted on
whole milk ricotta recipe
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The Best whole milk ricotta recipe

I’ve always been a fan of traditional Italian cuisine, and one of my favorite dishes is homemade ricotta cheese made with whole milk. There’s something special about the way it feels to work with a warm, creamy cheese that’s still in its early stages of development.

I love watching the mixture transform from a curdled mess into a smooth, silky texture that’s perfect for pasta fillings, lasagna, or simply as a snack on its own. My family and I have been making this recipe for years, and it never fails to impress us with its rich, slightly sweet flavor.

We’ve even started experimenting with different flavor combinations, like adding herbs or spices to give it an extra boost. It’s amazing how much you can customize this recipe to suit your taste preferences without sacrificing its authentic taste.

I’m so glad I stumbled upon this recipe all those years ago – it’s been a staple in our household ever since! Our kids adore helping me make this ricotta cheese because it’s such a fun process, and they love being able to taste the fruits of their labor (literally!)

Whole Milk Ricotta

Whole Milk Ricotta

4.9 from 1035 votes

Fresh, creamy ricotta cheese made at home with just whole milk, lemon juice, and salt. This simple recipe yields a rich and versatile cheese perfect for lasagna, toast, or desserts.

Prep Time5 mins
Cook Time30 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Ricotta

8 cups whole milk
1/2 cup fresh lemon juice
1 teaspoon kosher salt

👨‍🍳Directions

1Pour the whole milk into a large heavy-bottomed pot and add the kosher salt.
2Heat over medium heat, stirring occasionally with a wooden spoon, until the milk reaches 195°F on an instant-read thermometer, about 15 minutes.
3Do not let it boil.
4Remove the pot from the heat and slowly pour in the fresh lemon juice while stirring gently.
5Let the mixture sit undisturbed for 10 minutes; you will see the curds separate from the whey, forming a cloudy yellow liquid.
6Line a fine-mesh strainer with a double layer of cheesecloth or a clean kitchen towel and place it over a large bowl.
7Gently ladle the curds and whey into the strainer, then let it drain at room temperature for 20 to 30 minutes for a soft, creamy ricotta.
8Transfer the drained ricotta to a covered container and refrigerate for at least 1 hour before serving.
9The ricotta will thicken further as it chills and can be stored in the refrigerator for up to 5 days.

🔧Equipment

Large heavy-bottomed pot
Instant-read thermometer
Fine-mesh strainer
Cheesecloth or clean kitchen towel
Large bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 80mg🧂Sodium: 600mg🌾Total Carbs: 14g🥦Dietary Fiber: 0g🍬Sugars: 14g🥩Protein: 20g

📝Notes

For a thicker ricotta, let it drain longer, up to 1 hour. Do not use ultra-pasteurized milk as it may not curdle properly. Save the whey for use in soups or bread.

Watch Video Of How Whole Milk Ricotta Works

This whole milk ricotta recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick snack for your family.

The best part is that it’s incredibly easy to make and customize according to your taste preferences.

We love using it as a filling for lasagna or cannoli shells, but feel free to get creative and come up with your own unique uses!

❓ Frequently Asked Questions About Whole Milk Ricotta

What is ricotta cheese?

Ricotta cheese is a type of Italian cheese that originated in the northern regions of Italy.

Can I use low-fat or non-fat milk to make ricotta?

No, it’s best to use whole milk when making ricotta cheese, as it provides the necessary fat content for the cheese to develop properly.

How do I store leftover ricotta cheese?

You can store leftover ricotta cheese in an airtight container in the refrigerator for up to 5 days.

Can I freeze ricotta cheese?

What is the difference between whole milk ricotta and skim milk ricotta?

Whole milk ricotta has a richer, creamier flavor and texture compared to skim milk ricotta, which tends to be lighter and more prone to separation.

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