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Homemade Ricotta Cheese

Recipe by lowcarb360 on YouTubeAdded 11 November 2026.

20 minutes to prep, 20 to cook. A simple homemade ricotta cheese made by heating whole milk and heavy cream, then curdling with lemon juice. The result is a fresh, creamy cheese perfect for low‑carb meals, spreads, or any dish that calls for ricotta.

Free. No account needed.

Method

  1. Combine the whole milk and heavy cream in a stainless steel or non‑reactive pot and stir in the salt.

  2. Heat the mixture over medium flame, stirring occasionally, until it reaches a rolling boil (about 20 minutes).

  3. Remove the pot from the heat and stir in the freshly squeezed lemon juice; let it sit for a few minutes while the curds separate from the whey.

  4. Line a bowl with cheesecloth placed in a strainer, then carefully pour the curdled mixture into the cloth to begin draining.

  5. Allow the curds to strain for about 20 minutes, or longer for a firmer texture, then gather the cheesecloth and gently press to remove excess liquid.

  6. Transfer the ricotta to a container and refrigerate; it will keep for 3–4 days.

Tips while you cook

Stir while heating
Stir the milk‑cream mixture occasionally over medium heat.
Let curds form
After stirring in lemon juice, let the mixture sit undisturbed for a few minutes.
Adjust firmness by draining time
Strain the curds for about 20 minutes; extending the drain yields a firmer ricotta.
Gentle pressing
Gather the cheesecloth and press gently to remove excess liquid without crushing the curds.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from lowcarb360’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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