Homemade ricotta mixed with fresh lemon and basil. Smear it on toasted bread or fill pasta shells, either way it’s delicious and an easy way to make homemade ricotta cheese.

Are you like me and have this forever growing recipe bucket-list?

Things like homemade fruit leathers, giant cinnamon rolls have snuck their way onto my mile long list, but on the very tippy-top of that long list was to make my own ricotta cheese. It was when I saw Megan’s recipe (courtesy of the fine folks of America’s Test Kitchen), I knew it was time to cross that recipe off of my list and get elbow deep into some ricotta cheese baby.

First of all I had no idea how easy it was, or else I would have made it a long time ago! You just need a few ingredients, cheesecloth and a trusty digital thermometer and poof, ricotta. This recipe is light and bright from the lemon and basil, which complements the ricotta’s smooth and creamy texture. But if you desire plain ricotta just simply leave out the lemon and basil.

This stuff is good. Reeeal good. It’s safe to say I won’t be buying store bought ricotta ever again. Period.

Tasty Kitchen Blog Homemade Ricotta with Lemon and Basil

TO Make this Lemon Basil Ricotta Youu will Need:

  • whole milk
  • lemon zest and juice
  • fresh basil
  • salt and pepper

Tasty Kitchen Blog Homemade Ricotta with Lemon and Basil

Make sure to place cheesecloth on your grocery list, along with a digital thermometer that clips to your pot, if you don’t already have one in your kitchen.

Tasty Kitchen Blog Homemade Ricotta with Lemon and Basil

Start by squeezing a few lemons and straining out all the pulp and seeds. My lemons were mighty juicy, so it only took 2 to get 2/3 cup of lemon juice. But always buy a couple extra just in case.

Tasty Kitchen Blog Homemade Ricotta with Lemon and Basil

Line a mesh strainer or a colander with a few layers of cheesecloth and set it inside the deepest—and I mean deepest—bowl you have.

Tasty Kitchen Blog Homemade Ricotta with Lemon and Basil

In a large stock pot or Dutch oven, pour in an entire gallon of milk.

Tasty Kitchen Blog Homemade Ricotta with Lemon and Basil

While you patiently wait for the milk to heat up to 185ºF, stir … stir … stir! It will help prevent the milk from scalding.

Tasty Kitchen Blog Homemade Ricotta with Lemon and Basil

The moment the milk reaches 185ºF, remove the pot from the heat and pour in the lemon juice. Now we wait, and specifically directed, DO NOT DISTURB for 25 minutes! In this time the lemon juice will coagulate the milk to form the curds, which will be the ricotta!

Tasty Kitchen Blog Homemade Ricotta with Lemon and Basil

The moment the buzzer rings, pour the ricotta slowly into the cheesecloth-lined strainer. I recommend doing this step by a sink in case you need to drain out some liquid from the bowl.

Tasty Kitchen Blog Homemade Ricotta with Lemon and Basil

I twisted the cheesecloth and squeezed to get the most moisture out.

Tasty Kitchen Blog Homemade Ricotta with Lemon and Basil

If you wanted more of a loose ricotta, don’t squeeze, just stop draining when the liquid stops flowing freely.

Tasty Kitchen Blog Homemade Ricotta with Lemon and Basil

Just look at that cheese!

Tasty Kitchen Blog Homemade Ricotta with Lemon and Basil

Grab a few fresh basil leaves, roll and mince the heck out of them until you get 1/3 cup.

Tasty Kitchen Blog Homemade Ricotta with Lemon and Basil

Throw the basil in with the fresh (and still warm) ricotta!

Tasty Kitchen Blog Homemade Ricotta with Lemon and Basil

Zest in half a lemon.

Tasty Kitchen Blog Homemade Ricotta with Lemon and Basil

Season with some salt and black pepper to taste, and then gently fold it all together until the lemon and basil are incorporated.

Tasty Kitchen Blog Homemade Ricotta with Lemon and Basil

Transfer the ricotta to a container with a tight fitting lid and refrigerate for 2 hours or overnight.

Tasty Kitchen Blog Homemade Ricotta with Lemon and Basil

I literally can’t stop thinking about how delicious this cheese tasted and how easy it was to prepare! You can spread it on bread, bake it in pasta—the options are endless! Until you run out and that’s a total bummer deal. But now you know just how simple it is to whip up some ricotta in your very own kitchen! So go give it a try!

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Yield: 8 servings

Homemade Lemon Basil Ricotta

Homemade ricotta mixed with fresh lemon and basil. Smear it on toasted bread or fill pasta shells– whatever way you serve this up, it’s bound to be delicious. Yields about 2 cups (depending) or about 8 (1/4 cup) servings.

Ingredients

  • 1 gallon whole milk
  • 1 teaspoon kosher salt
  • 2/3 cup lemon juice
  • 1/3 cups fresh basil, minced
  • 1 teaspoon lemon zest
  • 1/3 teaspoons black pepper

Instructions 

  • Line a mesh strainer or a colander with a few layers of cheesecloth and set it inside a very deep bowl and set aside.
  • In a large stock pot or Dutch oven, pour in an entire gallon of milk. While you patiently wait for the milk to heat up to 185ºF, stir … stir … stir! It will help prevent the milk from scalding.
  • The moment the milk reaches 185ºF, remove the pot from the heat and pour in the lemon juice. Now we wait, and specifically directed, DO NOT DISTURB for 25 minutes! In this time the lemon juice will coagulate the milk to form the curds, which will be the ricotta!
  • Once timer goes off, pour the milk/ricotta slowly into the cheesecloth-lined strainer. I recommend doing this step by a sink in case you need to drain out some liquid from the bowl.
  • Twist the cheesecloth and squeeze to get the most moisture out. If you want more of a loose ricotta, do not squeeze, just stop draining when the liquid stops flowing freely.
  • Add the ricotta to a mixing bowl and add the minced basil, lemon zest in with the fresh (and still warm) ricotta and mix to incorporate. Season to taste with more salt and some pepper if desired.
  • Transfer the ricotta to a container with a tight fitting lid and refrigerate for 2 hours or overnight.
Serving: 1serving, Calories: 196kcal, Carbohydrates: 16g, Protein: 10g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 32mg, Sodium: 330mg, Potassium: 433mg, Fiber: 1g, Sugar: 16g, Vitamin A: 547IU, Vitamin C: 6mg, Calcium: 359mg, Iron: 1mg