Recipe: Homemade Ricotta Cheese & multipurpose Whey

Now that you have this recipe you will never buy Ricotta again. It's that easy and delicious. Here are the Lemon Ricotta Pancakes you will make the next day. We've also included a few uses for the whey left over once your curds have separated.

Makes 2 cups of fresh Ricotta. 


  • Large sieve or mesh colander 
  • Fine-mesh cheesecloth
  • 6-quart heavy pot
  • Large bowl 


  • 2 quarts (8 cups) whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice

1. Have at the ready a large sieve with a layer of heavy-duty cheesecloth placed over a large bowl.
2. Pour whole milk, cream and salt into a heavy pot at medium high heat and bring to a bowl slowly, stirring frequently to prevent the milk from scorching. 
3. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
4. Pour the mixture into the lined sieve and let it drain for up to 60 minnutes.
5. Discard or set aside the liquid (whey) and chill the ricotta in an air tight container for up to three days. 

Whey has a ton of protein and can serve many purposes. Waste not want not!

  • Set aside in a jar in the fridge and add to your morning smoothie. 
  • Come summer time whey makes an excellent defense against powdery mildew. Spray leaves at the first sign of this gray whitish powder and hey! switch your waterings to the evening time to avoid this problem all together. 
  •  Does your soil need more acidity? Strain your whey incredibly well with doubled up cheese cloth then pour it into the soil this spring to lower the soil PH around blueberry, tomato or other plants that prefer more acidic soil.