Recipe courtesy of Kathleen Daelemans

Ricotta Cheese

  • Total: 49 min
  • Prep: 5 min
  • Inactive: 24 min
  • Cook: 20 min
  • Yield: 1 pound
  • Nutrition Info
Save Recipe


2 quarts milk

1/4 cup fresh lemon juice


  1. In a heavy-bottomed pot, slowly bring the milk and the lemon juice to 200 degrees F. Remove from heat and cover. Place in a spot where the temperature will remain uniform, we suggest an unheated oven.
  2. After 6 hours, strain the curds and whey through cheesecloth. Tie the corners of the cloth to form a bag and hang it to drain overnight.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Chuck's Ricotta Cheese Risotto

Crostini with Ricotta and Goat Cheese

Baked Artichokes with Olives and Ricotta Cheese

Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese

Sheep's Milk Ricotta and Parmesan Cheese Ravioli

Sheep's Milk Ricotta and Parmesan Cheese Ravioli

Spinach-Ricotta Dip

Lemony Ricotta Spaghetti