Homemade Ricotta

Categories:
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:

3 cups	whole milk
1 cup	whipping cream
1/2 tsp	salt
3 tbsp	fresh lemon juice

1. Place large colander over a deep bowl and line with 2 layers of cheesecloth. Set aside.

2. Pour milk and cream into a large stainless steel saucepan and stir in salt. Place saucepan over med heat and bring to a full boil stirring occasionally to prevent scorching. Remove saucepan from heat and immediately stir in lemon juice. Allow mixture to stand for 5 min. Milk mixture will curdle separating into curds and whey.

3. Gently ladle mixture into cheese cloth lined sieve and drain into bowl, at room temp at least 30 min no longer than an 1 hour. Discard any liquid in bowl. Ricotta will firm as it cools, so don't judge final texture by how it looks in sieve. Transfer to an airtight container. Discard cheesecloth and remaining whey. Use immediately or refrigerate up to 4 days.

Back to Shop'NCook recipe database