Homemade Ricotta
An easy-to-make culinary adventure to create a velvety smooth and flavorful homemade ricotta cheese. In this recipe, we combine whole milk, heavy cream, salt, and a touch of lemon juice to yield a luscious and versatile cheese that will elevate your dishes to new heights.
Servings: 2 cups ricotta
Equipment
- Triple layer of cheesecloth
- fine mesh strainer
Ingredients
- 4 cups (960g) whole milk
- 1 ½ cups (340.5g) heavy cream
- 1 teaspoon salt
- 3 Tablespoons lemon juice (or apple cider vinegar)
Instructions
- Prepare the Strainer: Begin by lining a fine-mesh strainer with at least three layers of cheesecloth. Place the strainer over a medium bowl, ensuring that it's stable and ready to receive the ricotta later on.
- Heat the Milk and Cream: In a medium-large pot, combine the whole milk, heavy cream, and salt. Stir occasionally to prevent scorching and heat the mixture over medium-high heat until it comes to a boil. Continue boiling for approximately 5 minutes or until the temperature reaches 185°F (85°C). This step helps to develop the richness and creaminess of the ricotta.
- Add the Acid: Remove the pot from heat and add the lemon juice (or apple cider vinegar). Stir gently just enough to combine the ingredients. Allow the mixture to sit undisturbed for 5 minutes. During this time, the acid will work its magic, causing the milk to separate into curds and whey.
- Strain the Curds: Carefully pour the mixture into the prepared strainer lined with cheesecloth. Let it sit undisturbed at room temperature for about 1 hour. This will allow the whey to drain away, leaving behind the luscious curds that will form the ricotta. If you prefer a firmer texture, cover the strainer with excess cheesecloth and let it sit in the refrigerator for a longer period, even overnight.
- Store and Enjoy: Once the ricotta has reached your desired consistency, remove it from the cheesecloth and transfer it to a covered container. Store it in the refrigerator for up to 5 days, although we doubt it will last that long before you find an excuse to indulge in its creamy goodness.
Notes
Troubleshooting: If full separation does not occur after 10 minutes, see blog for troubleshooting. Stir in extra lemon juice or vinegar, 1 TBS at a time, and let sit another 2-3 minutes, until curds separate.