Fresh Ricotta
A simple homemade ricotta cheese made from whole milk and heavy cream, curdled with lemon juice or vinegar. This fresh, creamy cheese is perfect for spreading or using in recipes.
2 servings
35 min
Ingredients
- •2 cups whole milk
- •1 cup heavy cream
- •½ teaspoon kosher salt
- •2 tablespoons fresh lemon juice or distilled white vinegar
Cooking Instructions
- 1.
Bring milk, cream, and salt to a boil in a medium saucepan. Remove from heat. Add lemon juice; stir gently until mixture starts to curdle. Let stand 5 minutes.
10 min
- 2.
Pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl. Chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be).
20 min
- 3.
Cover and chill cheese up to 3 days.
5 min
