Fresh Homemade Ricotta
A creamy, delicate homemade ricotta cheese made from whole milk, heavy cream, and fresh lemon juice. This simple recipe yields fresh, artisanal ricotta that's far superior to store-bought versions.
8 servings
1 hr 17 min
Ingredients
- •2 quarts whole milk
- •1 cup heavy cream
- •½ teaspoon salt
- •3 tablespoons fresh lemon juice
- •1 piece large sieve
- •1 piece fine-mesh cheesecloth
Cooking Instructions
- 1.
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
2 min
- 2.
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
15 min
- 3.
Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.
60 min
