Food · The Lion Chef
Food
Homemade Ricotta Cheese
Fresh, feather-light ricotta made simply with whole milk, lime, and sea salt.
- Time
- 35 minutes
- Yield
- Makes about 1 cup
- Level
- Easy
Behind the recipe
A little story before we cook
Ricotta has been part of Italian cooking for centuries, valued for its mild flavor and creamy texture in everything from pasta and bruschetta to cheesecake and cannoli. It is also surprisingly simple to make at home—and once you taste it this fresh, the supermarket version is difficult to return to.
Method
Make it
- 01
Heat the milk
Pour the whole milk into a medium saucepan and add the sea salt. Heat over medium, stirring continuously so it does not catch on the bottom, until a thermometer reads 190°F.
- 02
Form the curds
Remove the pan from the heat. Add the lime juice and stir gently for about 10 seconds. Let the mixture stand undisturbed for 5 to 8 minutes while the curds separate from the whey.
- 03
Drain
Line a medium strainer with cheesecloth and pour in the mixture. Leave it undisturbed for 5 to 10 minutes for very creamy ricotta, or up to 30 minutes for a drier cheese.
- 04
Chill or serve
Carefully lift the ricotta from the cloth and place it in a clean container. Enjoy it warm or cool it in the refrigerator.
Lion Chef note
Use this fresh ricotta in the Roasted Tomato Bruschetta, ravioli, cakes, or simply spread it on warm bread.
Beyond the recipe
The story that stays with the dish
The recipe gives you the method. This is the context, point of view, and practical detail that make it distinctly The Lion Chef.
Why this one matters
Ricotta has been part of Italian cooking for centuries, valued for its mild flavor and creamy texture in everything from pasta and bruschetta to cheesecake and cannoli. It is also surprisingly simple to make at home—and once you taste it this fresh, the supermarket version is difficult to return to.
The detail that makes the difference
Use this fresh ricotta in the Roasted Tomato Bruschetta, ravioli, cakes, or simply spread it on warm bread.