Homemade Fresh Ricotta Cheese
Servings: 1 cup
Equipment
- Mesh strainer or colander
- Cheesecloth
- wooden spoon
- Small saucepot
Ingredients
- 2 cups milk
- 1 cup heavy cream
- ¼ tsp salt
- 2 tbsp lemon juice
Instructions
- On medium high heat, combine milk, cream, and salt into a small pot.
- As soon as the mixture comes to a boil, immediately remove from heat.
- Add the lemon juice to the milk. Stir once with a wooden spoon. Keeping the milk in the pot, set aside for 20 minutes. Lumps will begin to form in the milk, but do not touch this mixture at all while it’s sitting.
- While the milk is sitting, prepare to strain the liquid. Place a mesh strainer or colander into a bowl. Cover the strainer with 2 layers of cheesecloth.
- After the milk has sat, slowly pour it onto the cheesecloth in the strainer. Once all the liquid has been poured, set the bowl aside for 30 minutes. The ricotta can be left to strain for an additional 30 minutes if you’d like a thicker ricotta cheese.
Notes
Whole or 2% milk can be used for this recipe.
If you don't have lemon juice available, it can be substituted with vinegar.