Le Virtu’s Homemade Ricotta Cheese Recipe


July 3, 2016

Amazingly simple recipe from Le Virtu for delicious homemade Ricotta Cheese! Recipe brought to you by Chef Jacquie.


1 quart hormone-free heavy cream

1 gallon hormone-free whole milk

juice of 4 lemons


1In a medium pot, bring the cream, milk, and lemon juice to a gentle simmer over medium heat (until 170 degrees F).

2Simmer gently for a few minutes until the milk solids rise to the surface and form what looks like a raft.

3Shut off the heat and allow the milk to rest and cool gently on the stove, 15 to 20 minutes.

4Line a strainer with a few layers of cheesecloth.

5Use a large spoon to scoop the solids from the surface into the strainer.

6Pour the liquid gently over the solids in the strainer, allowing the liquid to flow through the strainer and trapping the solids in the cheesecloth.

7Refrigerate for a few hours to allow all of the liquid to drain out and the ricotta to firm up slightly.

8Use the ricotta as desired.

Did you know? Le Virtu is on our East Passyunk Progressive Dinner Tour circuit!