Homemade Ricotta Cheese (with Lemon)

Homemade Ricotta Cheese is easy. A few minutes on the stove-top, some milk and lemon juice and a bit of time and voila…you’ve got a wonderful accompaniment to your pasta and breads.

Homemade Ricotta in Wooden Bowl

One Hour Cheese 2DI was recently asked if I would  consider reviewing a new cookbook, ‘One Hour Cheese,’ by Claudia Lucero. I get asked to review a lot of books but I’m pretty selective about which ones I want to take a peek at; building a library of books I’ll never read is not on my bucket list.

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After making goat cheese with my daughter last year and being enlightened by how simple that process was, I was excited about a book that not only would increase my knowledge of cheese making but it’s title suggested that it could be done in an hour.

The book arrived and the first word under the title said Ricotta and I needed to look no further; I’ve been wanting to try my hand at making homemade ricotta and it seems that time had finally come.

Though Ricotta intrigued me from the start I did spend some time peeking through the book at other cheeses but decided to stick with my first reaction for a couple of reasons. First? I love ricotta. That should be enough right? But the truth is that it was one cheese that didn’t require anything extraordinary to turn milk into cheese.

There are naysayers who would say this is not Ricotta Cheese, that in order to make real Ricotta you need to start with the leftover whey from a batch of cultured cheese. Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese. To make ricotta, the whey is heated with fresh milk and citric acid. Then the curds are harvested.

This method ignores the whey and uses all whole milk but adds citric acid via the addition of lemon juice. While I suppose a purist would call it ‘faux ricotta,’ the fact is that most recipes for Homemade Ricotta Cheese follow this same method as few home cooks are going to find a ready source of the required whey ingredient.

Make it, try it, and tell me you feel it HAS to have whey…because I doubt you will miss it. We loved both the ease and results of this method.

You don’t even have to add rennet, a type of enzyme that acts on other milk proteins to help them stick together so that liquid milk can turn into solid cheese. There are no special ingredients either, simply milk, cream, lemon and salt.


The steps are simple; simmer, drain, squeeze, salt. Perfect.  I thought the Meyer Lemon Ricotta sounded amazing until I couldn’t find any Meyer Lemons. I have a little tree but in Denver I doubt it will ever grow big enough to actually produce anything indoors. I get some flowers and that’s about it.

I punted and went with standard lemons and I don’t think we could have been any happier. That moment when I tasted the results of my labors and could not stop? When I knew I could have eaten the entire bowlful with a spoon? That was me…but I didn’t, I promised samples for friends so I behaved. Sort of.

A lot of recipes for this process might call for vinegar but trust me on this; go with the lemon. It does add the slightest flavor and it’s why I always use lemon when I’m making faux buttermilk too. If I’m adding something acidic for results, I much prefer lemon over vinegar.

My original intent had been to use the ricotta for a recipe in the book called ‘Holy Cannoli Dip’ with chocolate and pistachios but my impatience got the best of me.

I couldn’t wait for that first bite so I simply topped some buttered and toasted pretzel rolls with MY ricotta, topped it with basil and paprika and found myself in cheese Heaven. I would still love to try that dip, but this preparation really hit the spot.

Homemade Ricotta with Lemon | Creative-Culinary.com

Sadly, these rolls were gone in a flash and while my intent had been to get some more, I went an easier route and mimicked the same thing on Townhouse crackers with the addition of some lemon zest. I loved how this simple cheese had become an even simpler appetizer.

Yes, I might have had a plate of these crackers for lunch. OK, OK, I confess, I did. When the cheese is so fresh and flavorful it’s almost addictive. You have simply got to try this. Ricotta. One HOUR…seriously!!

Homemade Ricotta with Lemon | Creative-Culinary.com

Also, if you get the book, don’t miss the sections on snacks to serve with your cheese and on serving up accompanying cocktails using the herbs from your cheese-making (you know I LOVED that part right?).

Lucero_ClaudiaThe author of this book, Claudia Lucero, is the maven behind Urbancheesecraft.com and their DIY Cheese Kits are sold at Williams Sonoma and on Etsy. All 16 of the cheeses in this book have endless variations, no complex or hard-to-find ingredients and no excessive prep times.

We’re all busy; sometimes our wanting to try our hand at something new is stymied by the complexity and timeliness of the effort; this won’t do that to you. Buy some milk this morning; have homemade ricotta cheese TONIGHT!

It’s an added bonus that Claudia has included recipes for using the cheeses. No Bake Cheese Tarts, Cheesecake, Grilled Sandwiches, Pasta and Pizza…they all sound wonderful and I just want to become a cheese-making fiend so that my friends and family can enjoy them all!!

I’ve been part of a virtual cheese tour with this book as several bloggers have celebrated with their own cheese-making adventures. Next up is Host the Toast; be sure to check out their blog and look for the upcoming treat they’ll be making from this absolutely wonderful book.

PIN IT! ‘Homemade Ricotta Cheese’

Homemade Ricotta in Wooden Bowl

Homemade Ricotta Cheese (with Lemon)

A homemade ricotta cheese that is so easy and absolutely delicious.
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Course Cheese
Cuisine Italian
Servings 12 Servings
Calories 183 kcal


  • ¼ cup lemon juice Approximately 2 lemons
  • 1 quart whole milk not ultra-pasteurized
  • 1 pint heavy cream
  • ¼ tsp flake salt I used Maldon's or to taste (if using 'regular' salt, use Kosher, not table salt)


  • Measure out 1/4 cup of lemon juice. Strain the juice to remove any pulp.
  • Pour the milk and cream into the pot.
  • Pour the lemon juice into the pot and stir thoroughly. Set to medium heat.
  • You may already see some curds forming within seconds. Stay close and monitor the heat, stirring every few minutes to prevent a skin from forming on the milk’s surface and to check for sticking milk at the bottom. (Reduce the heat if needed.)
  • Check the temperature once you see steam rising from the pot as well as little foam bubbles forming around the edge. Curds will form rapidly as the milk approaches the target temperature of 190°F, and it will look more like thin oatmeal.
  • This is coagulation! Keep checking the temperature, and continue to stir, very gently this time, so that the newly formed curds are not broken up. Turn off the heat when it reaches 190°F.
  • Take the pot off the burner and allow the curds and whey to sit undisturbed for 10 minutes. The curds will release more whey during this time.
  • While you wait, line the colander with cheesecloth. Place the lined colander in the sink.
  • Pour the curds and whey through the cloth.
  • Allow the whey to drain for about 10 minutes or until you get the creamy texture of smooth mashed potatoes.
  • Gather the cloth into a bundle and give it a gentle squeeze to strain out that last bit of whey. The whey from this creamy cheese is somewhat milky in appearance. (Compare that to whey for mozzarella, which will be more clear.)
  • Place the cloth full of drained cheese back in the colander, and add the salt.
  • Stir just until the salt is mixed in thoroughly. Salt helps release more whey, and air dries out cheese, so if you stir longer than necessary, the cheese will be crumbly instead of creamy.
  • Stir minimally for the creamiest ricotta! While warm, the consistency will be loose and creamy.
  • It’s ready to eat! Scoop it into a bowl for eating right away or chill it for a firmer texture.


Use fine quality cheesecloth for straining called Butter Muslin. It has to be a tighter weave than the cloth found in most craft stores. I found mine at a local shop when I made goat cheese but you can order it online from Claudia if you can't locate any locally.


Nutrition Facts
Homemade Ricotta Cheese (with Lemon)
Serving Size
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

I was provided with a copy of the book ‘One Hour Cheese’ for the purpose of this review however all commentary is my own.

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  1. I have never made any cheese.I have eaten all kinds thou.
    Now seeing how easy it is to make Ricotta,I am going to do this.
    I love Ricotta!
    I have also liked your face book page.
    Thank You for the this great recipe.

  2. Oh my! I have never made cheese before but I think I must try this! The description you give is making my mouth water. Thank you for this recipe, I can’t wait to try it.

    1. It is truly one of the most satisfying things I’ve ever done Julia; that it is so easy makes it ever better!

  3. So i am sitting in bed, resting as per doctor’s orders and wishing I could eat that. Such a gorgeous texture. I know I would love making this.

    1. We’ll have to make some together; easy is the word. But the book has more varieties with a bit more effort too; can’t wait to try more!

  4. I have wanted to make cheese for ages and I love ricotta so I will do my best to have a go at this. If so I’ll let you know how it goes.

    1. It was so easy Corina; that’s what I love about it. You can apparently make it more complicated by using they whey to make ricotta. Um, why would I want to do that? 🙂

  5. I have made ricotta fresh and love it like you do. When it’s draining, my son calls it “diaper cheese” because it looks like a big ole soggy diaper 😉 I can’t wait to try it with lemon…. Hmm and maybe chive yumm!

  6. Always nice to reconnect with old friends! And especially over cheese. I’m assuming you had some wine to go with it? Though i have made pimento cheese and beer cheese, I don’t believe that counts!This looks simple enough! Count me in!

  7. Hi,
    I am entering your cheese contest in order to win that fabulous book. Have I ever made cheese before? Yes, but only using plain yogurt and turning it into yogurt cheese. I have an Italian food blog and loads of recipes for ricotta, so to be able to make my own ricotta for my pizza rustica (kind of an Italian quiche) or Easter pie would be heaven.

  8. HI,
    I love your story about finding an old friend. Remember that saying that new friends are silver, but old friends are gold? Such a sweet story. Also, I am so excited about your ricotta recipe as well as a drink I found on here that combines the two things I loved to drink in Italy (and I don’t drink!!) – limoncello and prosecco. Can’t wait to enjoy this in California next week when I fly out for my grandson’s graduation. (Coming from CT.)
    Also, thanks for your help a month or so ago when we spoke about my new Italian food blog. I couldn’t afford to hire you – but I still want to enjoy your web site and be your blog friend. My theme people (Tesla) helped alot and didn’t cost much and your advice was so helpful. XXOO Joan from jeannetteskitchen.com

    1. Hi Joan…and you are so right; it has been amazing to reconnect with her. Such an unexpected treasure! I look forward to seeing recipes on your blog!

    1. I fixed it; thanks for the heads up. This was really a test to see if someone could find it even with a bad link; seems YOU won! 🙂

  9. Really, one hour? It’s hard to believe something so special can be made in such a short amount of time. I wonder how this would bake in a spring lasagna with peas, spinach and other vegetables? I’ve been craving lasagna since my son watched a Garfield cartoon at the dentist recently and Garfield kept demanding lasagna!

    1. Goat cheese was equally simple Holly; more time was spent in it draining than in the making! I think it would be great; I had plans for mine but I keep snacking on it. SO good. Easy doesn’t hurt either does it? 🙂

  10. I’ve made ricotta (using vinegar rather than lemon) and mascarpone. I found both to be extraordinary – the taste was far better than any commercial version I’d ever tasted. Like you, I used the ricotta on bread with a bit of jam and I was in heaven. Will have to try this version.

    1. I did not use the whey to make more Lizzy; I was just interested in this version that doesn’t require 500 gallons to start with! 🙂

  11. I’ve been threatening to make cheese forever! And I’d probably start with ricotta too — it’s fairly easy, and such good stuff! This is great inspiration, and is getting me closer to actually doing it myself — thanks so much.

  12. Barb, your comments in your blog were so sweet. I have to say, after our cheese making fun, I went home and somehow we managed to devour all of the cheese before we went to bed!! I’m so glad we reconnected!! You are such an inspiration to me. . .
    Glad you posted the recipe because I will be making this over and over now. Couldn’t believe how simple it was! Keep those recipe’s coming. I can’t wait to cook with you again. . . or just talk and eat; or both:)

  13. I’ve always wanted to make homemade ricotta but still never have. Don’t know what I’m waiting for. It looks so delicious and easy! Thanks for the recipe. Think I’ll have to buy this book. Looks like a real winner!

  14. I’m dying to try cheesemaking! I’ve never tried it but would love to start with ricotta – once I get tired of it on toast, I’ll make cannoli and cheesecake!

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