Rich Homemade Ricotta
Total Time
Approximately 1-2 hours (including straining time)
Prep Time
5-10 minutes
Cook Time
Approximately 1 hour (including heating and straining)
Rating
0 out of 5 stars
(0)
Ingredients
1 cup
- 3 cups whole milk
- 1 cup heavy cream (or use less as per preference)
- 1/2 teaspoon coarse sea salt
- 3 tablespoons freshly squeezed lemon juice
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Preparation
Step 1
Pour the milk, cream, and salt into a 3-quart nonreactive saucepan.
Step 2
Attach a candy or deep-fry thermometer and heat the milk to 190°F, stirring occasionally to prevent scorching.
Step 3
Remove from heat, add the lemon juice, and stir gently once or twice.
Step 4
Let the pot sit undisturbed for 5 minutes to form curds.
Step 5
Line a colander with cheesecloth and place it over a large bowl to catch the whey.
Step 6
Pour the curds and whey into the colander and let it strain for at least an hour.
Step 7
For a firmer texture, allow straining for two hours.
Step 8
Discard the whey or save it for other uses.
Step 9
Eat the ricotta immediately or store it in an airtight container in the refrigerator.
Step 10
Save recipe for the next time?
Chef's notes
The ricotta becomes firmer as it cools, so do not judge its final texture by what you see in the cheesecloth.
Serve on toasted baguette slices with honey, olive oil, or aged balsamic.
Consider marinating zucchini ribbons for a crostini topping.
Use within 3 to 4 days if made with fresh milk, but shelf life may vary.
