• 5 cups whole milk
  • 1 tsp. Fleur de Sel
  • 3 tbsp. lemon juice, freshly squeezed



Set a mesh strainer over a deep bowl. Line the strainer with 3 layers of dampened cheesecloth.


In a large enameled pot or heavy bottomed stainless steel pot, pour in the milk. Stir in the salt. Over medium heat, bring the mixture to a full boil, stirring occasionally.


Turn off heat and stir in the lemon juice.


Let the mixture sit for 2 minutes. You will immediately see the separation of curds (solids) and whey (liquid).


Pour the mixture into the lined strainer and let it drain for 15-20 minutes. Discard the liquid in the bowl from time to time. Less draining time results in moister ricotta; more time results in a firmer ricotta.


Serving Suggestions

  • Use as-is in dishes like manicotti
  • Add 1 tbsp. of finely chopped chives, 1 tbsp. finely chopped parsley, Fleur de Sel, and freshly grated pepper to taste. Spread on toasted ciabatta with a drizzle of Gustare Basil Extra Virgin Olive Oil.
  • Cannoli filling!
  • Take a scoop of ricotta, drizzle with your favorite Gustare balsamic vinegar and serve with sliced pears

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