Creamy, fresh, and surprisingly simple—this homemade cheese is a game-changer in the kitchen. With just a few ingredients, you can create a rich, velvety ricotta that elevates everything from pasta to pastries. Our own Paula VM shows us how to ditch the store-bought tubs and discover the joy of making ricotta from scratch!
Ricotta with Lemon, Honey, Thyme
Ingredients
½ gallon whole milk, not ultra-pasteurized
1 pinch salt
2 tablespoons + 2 teaspoons distilled white vinegar or fresh lemon juice
Honey, fresh lemon juice, thyme (to taste)
Directions
- Heat milk in pot over medium heat to 185°. Stir in salt and vinegar. Curds should form almost immediately; stop stirring once they appear.
- Keep mixture at 185° for 20 minutes without stirring.
- Line strainer with cheesecloth. Pour ricotta through strainer into a bowl to separate curds and whey.
- Whip curds with honey, lemon juice, and thyme.
- Serve as a spread immediately, or cover and refrigerate. Drained ricotta can keep refrigerated for up to two days.