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Fresh Whole Milk Creamy Ricotta

Yeild: I cup fresh cheese
Course Cheese
Cuisine Canadian
Prep Time 5 minutes
Cook Time 2 hours 45 minutes
Total Time 2 hours 50 minutes
Author Valerie Lugonja


  • 1 cup heavy cream
  • 3 cups whole milk
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon salt
  • thermometer
  • cheesecloth
  • sieve


  1. Prepare lemon juice
  2. Cover sieve with three to four layers of cheese cloth set over a big bowl to catch the whey
  3. Measure milk to pot or TM bowl (if using the Thermomix); add salt
  4. Heat slowly to 80 degrees C stirring to ensure milk will not stick to bottom of the pan; for Thermomix: set time to 15 minutes, temperature to 80C and speed 2-3
  5. Take off heat immediately; add lemon juice and stir only once to incorporate do not move the pot or bowl; cover with plastic wrap and let sit for 30 minutes using a slotted spoon place curds into the sieve covered with cheese cloth or pour curds very gently into the sieve
  6. Sit for 1 to 2 hours to strain, depending upon desired consistency
  7. Scrape into a serving dish and serve drizzled with a fruity olive oil and sprinkled with Fleur de Sel or Maldon Salt; will keep 4 to 5 days tightly covered in the fridge

Recipe Notes

Makes approximately one cup of cheese; took only 45 minutes to drain (very creamy small curds)