Easy Homemade Ricotta Cheese
Ingredients:
- 1/2 gallon whole milk (avoid ultra-pasteurized)
- 1 cup heavy cream
- 1/2 to 1 teaspoon flaky sea salt or kosher salt
- 3 tablespoons lemon juice
Instructions:
- Combine Milk and Cream:
- In a large, heavy stockpot or Dutch oven, mix the milk and cream together. Stir in the salt.
- Warm the Mixture:
- Place the pot over medium heat. Stir the milk mixture frequently to avoid scorching at the bottom. Heat until the temperature reaches between 185°F and 195°F. The milk will appear slightly foamy on top but should not reach a boil.
- Curdle the Milk:
- Add the lemon juice to the milk and cream mixture, stirring gently. The milk should start to curdle almost immediately. Turn off the heat as soon as the mixture begins to separate, then let it sit for 10-15 minutes to further encourage separation.
- Prepare to Strain:
- Line a strainer or sieve with several layers of cheesecloth and place it over a bowl to catch the whey.
- Strain the Ricotta:
- Using a slotted spoon, gently transfer the curds into the cheesecloth-lined strainer. Let the ricotta cheese drain to your desired consistency: a short drain time for creamier ricotta or up to 45 minutes for thicker, firmer cheese.
- Store or Serve:
- Move the ricotta to an airtight container if you’re not using it immediately. It can be refrigerated and used within 3-4 days.