Homemade Ricotta Cheese
Recipe GLPR85ce8cd3c83941
Fresh homemade ricotta cheese made from whole milk and heavy cream with a gentle acidic curdling. This soft, creamy cheese is ready in under 30 minutes and can be enjoyed spread on crostini, layered into pasta dishes, or stirred into eggs. Store in the refrigerator for up to one week.
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Ingredients
8 cups whole milk
1 cup heavy cream
1½ teaspoons kosher salt
3 tablespoons fresh lemon juice
Directions
Set a large colander over a large bowl and line it with two layers of cheesecloth, allowing the edges to drape over the sides.
In a 5- to 6-quart pot, combine milk, heavy cream, and kosher salt. Place over medium heat and stir occasionally to prevent scorching. Continue heating until the mixture foams and reaches a rolling boil.
Reduce the heat to low and pour in the lemon juice. Stir gently and steadily for about 2 minutes as the mixture curdles into soft, small curds. For larger, drier curds, continue simmering and stirring for an additional 2 minutes.
Carefully pour the curds and whey through the cheesecloth-lined colander. Allow the mixture to drain for 10 to 15 minutes, or until the ricotta reaches your desired consistency. If needed, empty the liquid that collects in the bowl below to ensure proper drainage. Reserve the whey for use in smoothies or soup.
Transfer the ricotta to a clean container and refrigerate until ready to serve. The ricotta will keep in the refrigerator for up to one week.
