Fresh Homemade Ricotta
Category
Appetizer
Servings
4
Prep Time
3 minutes
Cook Time
10 minutes
Ingredients
- 1/2 gallon organic whole milk, not ultra pasteurized
- 1 1/2 cups heavy cream
- 2 ½ teaspoons kosher salt
- 1/4 cup lemon juice
Instructions
- Line a colander with 4 layers of cheese cloth and place over a large bowl.
- In a large pot combine the milk, heavy cream and salt. Place over medium high heat and bring almost to a simmer. Small bubbles should be forming around the edge of the pan. Stir in the lemon juice and reduce the heat to maintain a whisper of a simmer. Cook until the mixture starts to curdle and a thick layer of large curds form on the surface, about 2 minutes.
- Carefully pour the mixture into the cheesecloth-lined colander to strain. Allow it to drain for 5 minutes. It's important not to let it sit for much longer, as it will become drier as it cools, and the texture while warm may be misleading.
- Cool to room temperature and transfer to an airtight container to store in the refrigerator for up to 5 days.
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