House – Made Ricotta Recipe
Served warm with EVOO and toasted sourdough
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dairy
For Serving
Method
Making the Ricotta
- 1
Combine Milk and Cream
In a large saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until the mixture reaches a gentle simmer (about 190°F or 88°C).
- 2
Add Lemon Juice and Salt
Once the milk mixture is simmering, remove it from the heat. Stir in the lemon juice and salt. Let it sit for about 5 minutes. You should see curds forming as the mixture curdles.
- 3
Strain the Curds
Line a fine-mesh sieve with cheesecloth and set it over a large bowl. Carefully pour the curdled mixture into the sieve, allowing the whey to drain out. Gather the cheesecloth edges and twist to squeeze out excess whey. Let it drain for about 10-15 minutes.
- 4
Adjust Texture
If you prefer a creamier ricotta, mix in a little more heavy cream or whey to reach your desired consistency.
Preparing the Sourdough
- 5
Toast the Sourdough
While the ricotta is draining, preheat your oven to 400°F (200°C). Place the sourdough slices on a baking sheet and toast in the oven for about 5-7 minutes, or until golden brown and crispy.
- 6
Drizzle with EVOO
Once toasted, remove the sourdough from the oven and drizzle with extra virgin olive oil. You can also rub a garlic clove over the toast for an extra flavor boost if desired.
Serving
- 7
Plate the Ricotta
Spoon the warm ricotta into a serving bowl. Drizzle with additional extra virgin olive oil before serving.
- 8
Serve with Toast
Serve the warm ricotta alongside the toasted sourdough slices for dipping.