We often think of ricotta as something you only order when out at a restaurant, but do you have any idea how easy it is to make in your own kitchen? The thought of making cheese in general (or on a random weeknight) seems tedious and generally impossible for most people. But ricotta is a whole different story and I can’t wait to show you how stinkin’ easy it is! Not to mention, it’s beyond versatile and so delicious.

I’ve been enjoying making a batch and keeping it in the fridge for the week– for salads, for pasta, on top of toast, or just dolloped on grilled veggies. Here, I’ve made two versions, one savory herb variation (paired with earthy, thyme mushrooms) and one with a hint of lemon (for a sweeter version with strawberry rhubarb jam and hazelnuts). Other combinations that I’ll be creating soon? Pears or figs with honey. Stone fruit. Blistered tomatoes. The list goes on!

Don’t be intimidated by the idea of making ricotta at home. You’ll be so shocked by how fast it comes together and your guests/friends/family will think you’re super fancy.

Prep Time 5

Cook Time 50

Servings 1.5 cups

Equipment

1 cheesecloth

Ingredients

½ gallon organic whole milk
¼ cup white vinegar (scant)
1 tbsp lemon juice
1 tsp sea salt

Instructions

Pour milk into a large pot and cook over high heat until almost boiling (*do not boil*), around 180 degrees. This should take about 8-10 minutes. Stir often to prevent any burning at the bottom.
Remove from heat and pour in vinegar + lemon juice, while stirring. Once they’ve been poured in, stop stirring and let the mixture sit completely still. You’ll already notice that it starts to coagulate (separating from the whey).
Let sit for 20 minutes, untouched.
Arrange a strainer over a bowl that is a little smaller and allows it to be propped up a bit. Then layer a cheesecloth over the top of the strainer (I fold it once so there are 2 layers).
Use a ladle or sieve to transfer the mixture into the cheesecloth (this way you don’t have to pour all of the excess liquid in). It will start to drain and will get thicker the longer you let it sit. I like about 20 minutes, but you can do less if you want it on the thinner side.

To add flavor:

Transfer to a mixing bowl. Add in the zest of one whole lemon, salt, and stir. Split ricotta into two bowls. Set one aside with just the lemon.
For the herbed version, add in about 1/3 cup total of chopped chives + parsley (or herbs of choice). Sauté chopped mushrooms with some olive oil/butter over medium heat, adding salt, pepper, and dried thyme. Add ricotta to toast first and then top with mushroom mixture and drizzle a little more olive oil on top.
For the sweet version, spread the lemon ricotta mixture (without herbs) onto toast. Add jam on top along with crushed hazelnuts and a drizzle of honey/sea salt.