Homemade Ricotta

A lot of people don`t like Ricotta Cheese, but this recipe might just change your mind. Simple, easy and absolutely amazing.

In a large bowl, place a sieve covered with a folded cheese cloth.

In a medium pot, mix 4 Cups of Whole Milk, 2 Cups of Heavy Cream and 1 teaspoon of salt. Keep it on medium heat stirring occasionally to not let it scorch and watch closely. This will take around 10 minutes.

Once it boils, add the Lemon Juice, reduce the heat to low and stir for about 4 minutes, until it starts to curdle.

Pour the mixture on the cheese cloth-sieve-bowl, cover and let it drain on its own for 1 hour.

After one hour, place it in a lidded container and keep it in the fridge for up to three days.

Use it as it is or serve with olive oil and fresh herbs.

Homemade Ricotta

Servings: 2 Cups

Time: 15 minutes cooking, 1 hour waiting

Ingredients

4 Cups Whole Milk

2 Cups Heavy Cream

1 tsp Salt

3 Tbsp Fresh Lemon Juice or White Wine Vinegar

Step-by-Step

1.       In a large bowl, place a large sieve with a cheesecloth on top.

2.       In a medium pot, bring milk, cream and salt to a rolling boil on medium heat stirring occasionally with a rubber spatula.

3.       Add lemon juice and reduce heat to low (simmer) stirring constantly until it curdles (3-5 minutes).

4.       Pour the mixture in the cheesecloth-sieve and let it drain for 1 hour. Discard liquid and cover. (Make sure your bowl is large enough for all the liquid).

5.       Keep in the fridge for up to 3 days.