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Fresh Ricotta

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This simple homemade fresh ricotta is a revelation for anyone used to shop-bought varieties. By gently heating whole milk and double cream before curdling with lemon juice, you create a cheese with a delicate light texture and a beautifully clean, milky flavour. It is an incredibly versatile vegetarian staple that far surpasses anything found in a plastic tub, offering a richness that elevates both savoury and sweet dishes alike.

Ready in less than half an hour, this easy recipe is perfect for spreading over sourdough with a drizzle of honey or dolloping onto a vibrant pasta dish. You can easily customise the consistency by adjusting the straining time, making it as light or as dense as you require. Serve it immediately while slightly warm or chill it for a firmer set that lasts for several days.

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Ingredients for Fresh Ricotta

  • 475ml whole milk

  • 240ml double cream

  • 1/2 teaspoons kosher salt

  • 2 tablespoons fresh lemon juice or distilled white vinegar

How to make Fresh Ricotta

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Bring milk, cream, and salt to a boil in a medium saucepan. Remove from heat. Add lemon juice; stir gently until mixture starts to curdle. Let stand 5 minutes.

Pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl. Chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be).

Cover and chill cheese up to 3 days.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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