Fresh Homemade Ricotta

From the kitchen of Carly

Warm milk and cream transform into silky ricotta in minutes with just lemon juice and heat. Line a sieve with cheesecloth, pour the curdled mixture through, and within an hour you have fresh cheese that tastes nothing like the grocery store tub.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 quarts whole milk
  • 11 cup heavy cream
  • 11/2 teaspoon salt
  • 13 tablespoons fresh lemon juice
  • 1large sieve
  • 1fine-mesh cheesecloth

Instructions

  1. Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

  2. Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

  3. Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.