Fresh Ricotta Cheese

Submitted by veraj9170

"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."

 

• Ready In: 15mins
• Ingredients: 4
• Yields: 2 cups

ingredients

• 8 cups whole milk
• 1 cup whipping cream
• 1⁄2 teaspoon salt
• 3 tablespoons fresh lemon juice

directions

1. Line a large, coarse strainer with two layers of damp cheesecloth and set it over a large bowl.
2. 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.
3. Discard the liquid whey and refrigerate the ricotta tightly covered for up to 2 days.