Housemade Ricotta Recipe

Warm the dairy

Combine 6 cups whole milk and 1 cup heavy cream in a wide, heavy-bottomed saucepan. Add 1 tsp kosher salt. Warm over medium heat, stirring occasionally to prevent scorching, until the mixture reaches 185°F (85°C) and small bubbles form at the edge (just below a simmer). This should take about 8–12 minutes.

Add acid and let curdle

Remove the pan from heat. Immediately stir in 3 tablespoons fresh lemon juice and 1 teaspoon white vinegar (optional). Gently stir once or twice to distribute the acid, then let the mixture sit undisturbed for 8–12 minutes. Curds will form and the whey will separate to a translucent yellowish liquid.

Strain the curds

Line a fine-mesh sieve with a double layer of cheesecloth or a clean thin kitchen towel and set it over a large bowl. Carefully ladle or pour the curds and whey into the lined sieve. Let drain for 15–30 minutes for a creamy ricotta; for a thicker ricotta drain 30–45 minutes. Do not press aggressively — gentle pressing with the back of a spoon for a few seconds can speed draining if needed.

Finish and season

Transfer the drained ricotta to a bowl and taste. Adjust salt if necessary (add up to another 1/4–1/2 tsp kosher salt). For extra creaminess, gently fold in 1–2 tablespoons of heavy cream (optional). Keep ricotta covered and chilled until assembly. Makes about 2 to 2 1/2 cups ricotta.

Preheat a skillet or griddle over medium heat (or preheat oven to 375°F/190°C if toasting in oven). Brush both sides of 8 slices of Acme levain with olive oil or butter (about 2 tablespoons total). Toast the bread in the skillet 2–3 minutes per side until golden and crisp and warmed through. If using the oven, arrange slices on a baking sheet and toast 6–8 minutes, flipping halfway, until golden.

For each slice of toast, spread 2–3 tablespoons of housemade ricotta evenly over the warm toast while still slightly warm (this allows the ricotta to soften and meld).

Warm or spoon 1–2 tablespoons of seasonal preserves on top of the ricotta. If the preserves are very thick, loosen with a teaspoon of warm water or a drizzle of warm honey to make spoonable.

Finish each toast with a very light drizzle of extra-virgin olive oil (about 1/4 tsp per slice), a sprinkle of finely grated lemon zest, a small pinch of flaky sea salt, and a few cracks of black pepper. If using, scatter the optional fresh herbs and drizzle honey (about 1/2 tsp) for added sweetness.

Serve immediately while toast is still warm. Leftover ricotta can be refrigerated in an airtight container for up to 3 days.