All you need to make Ricotta Cheese is Whole Milk, Heavy Cream, Salt and Fresh Squeezed Lemon Juice. You don’t even need to measure or use a thermometer. Any Forking Person can make delicious Fresh Ricotta Cheese that taste better than most store purchased and will also have less stabilizers and Chemicals in it.

Some Heavy Cream

Use some heavy Cream maybe 1/4-1/3 to your ratio of whole milk and some Kosher or Sea Salt. (1/4t.-1t. depending on how much your making) (I used heavy whipping cream because I couldn’t get regular heavy cream from my market, it’s similar enough where it works in this recipe)

Added Milk to the Cream

I put my pot on a medium heat and let it slowly boil for about 5 minutes.

Fresh Squeezed Lemon Juice

Then I added my fresh Squeezed Lemon Juice and let it boil about 5 minutes.

Cuddles after Lemon Juice

Then I pour into Colander with Paper Towel as a liner. I think Paper Towel works better for Ricotta than Cheese Cloth.

Colander with Paper Towel Liner

You need to wait maybe 20 minutes for the whey to come out and then your ready for Fresh Ricotta Cheese.

Forking Good!