The container of ricotta from the grocery store doesn’t begin to compare to the rich and creamy texture of homemade cheese. Easy to make and long on flavor, making simple cheeses is a great family project.
Related: Ricotta Spring Toast
- Cook Time
- Prep Time
- 1 quartServings
- 6 cups whole milk (don’t skimp and use low fat, it won’t be the best it can be!)
- 2 cups heavy cream
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
1. In a medium saucepan, combine the milk, heavy cream, lemon juice and salt. Place the pan over a medium heat and slowly bring the milk mixture to a simmer. Simmer the milk mixture for 1-2 minutes, you will see curds begin to form.
2. Line a mesh strainer with several layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for 15 minutes.
3. Gather the cheesecloth together and gently squeeze some of the excess liquid from the ricotta.
4. Store the ricotta, covered, in the refrigerator for up to 5 days.