Homemade Ricotta Cheese

Over the last couple of years I have really taken to making as much as I absolutely can from scratch. But in all honesty, the thought of making my own cheese was something I never thought of doing. I always assumed that it was time consuming, difficult, and required lots of fancy equipment. But I have to tell you, I was wrong. In fact, it’s ridiculously easy. You will almost be in disbelief that it only took you ten minutes. And the best part is, it tastes amazing.

This ricotta is thick, creamy, and takes ricotta cheese to a whole new level. I always liked ricotta cheese, but there is no comparison to what you buy in the store and what you can make at home.

The great thing about this ricotta is you do not need any special equipment or additives, you likely have everything at home. Just 4 simple ingredients and in no time you will have some amazing cheese. The hardest part is waiting for the whey to drain from the curds so that it will be nice and creamy.

I opted to eat mine with some homemade crusty bread (will share recipe soon), the ricotta, a drizzle of good olive oil, and a small sprinkle of coarse salt. It was absolute deliciousness, and a truly simple, yet wonderful little treat.

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 2 hours
Yield: 1 1/2 cups

Ingredients

• 7 cups Whole Milk
• 1 cup Heavy Cream
• 1 1/4 teaspoons salt
• 6 tablespoons lemon juice

Cooking Directions

1. In a large (5qt) pot, add in whole milk, heavy cream, and salt. Attach a candy or deep fry thermometer to the pot. Over high heat bring the milk to 190 degrees F. Once the milk reaches 190 degrees remove from the heat and add the lemon juice. Mix one to two times and let the mixture sit untouched for 5 minutes.
2. In the meantime, line a colander with 2 layers of fine cheesecloth and set over a large bowl.
3. Once the milk mixture has rested, curds and whey should have formed. Pour the mixture into the colander and let drain for 1 to 2 hours. The longer it sits the thicker and creamier it will be.
4. Use right away or store in an airtight container in the refrigerator for 3 to 4 days.