Homemade Ricotta Cheese 


1/2 gallon whole milk

1 lemon (juiced)

1/4 c olive oil

1/2 c grated Parmesan cheese

Cheese cloth

Salt and pepper to taste


Bring the milk to a simmer in a sauce pot, then add the lemon juice and stir gently. You will see the curd (chunky white solids) separate from the whey (the cloudy liquid). Scoop out the curds and place them in your cheesecloth. When you’ve removed all the curd, gently wrap the cheesecloth around the curd and squeeze out a little more of the liquid whey.

Now whisk together the salt, pepper, olive oil, Parmesan cheese, and curds. Cover in plastic wrap and put in the fridge for later.

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