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Prep 5 mins
Cook 10 mins
I found this recipe for homemade Ricotta Cheese in one of my many cookbooks. I didn't realize how simple it is to make your own. Big difference in taste too. Much better than store bought. The cooking and prep time does not include the 1 hour straining time.
- Line a large, coarse strainer with two layers of damp cheesecloth and set it over a large bowl.
- Bring the milk, cream and salt just to a boil in a large saucepan over medium-high heat, stirring occasionally. Add the lemon juice, reduce the heat and simmer, whisking constantly for 2-3 minutes until mixture curdles. (THIS IS THE ONE TIME YOU ACTUALLY WANT YOUR MIX TO CURDLE :) Pour into the lined strainer and let drain at room temperature for 1 hour.
- Discard the liquid whey and refrigerate the ricotta tightly covered for up to 2 days.