Homemade Fresh Ricotta
Adapted from Gourmet
April 2006

6 cups whole milk
2 cups heavy cream
1/2 teaspoon kosher salt
5 tablespoons fresh lemon juice

You will need a cheesecloth for this.

1. Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

2. Slowly bring milk, cream, and 1/2 tsp salt to a simmer in a 6-qt heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice. Turn off the heat and allow the liquid to sit, undisturbed, for 5 minutes.

3. Pour the liquid into cheese cloth-lined strainer and let drain for 1 to 6 hours, depending on how wet or dry you want/need your ricotta to be. Refrigerate and consume within 1 week.

Makes about 2 cups

© 2024 Olga Massov