Homemade Fresh Ricotta
Updated: Feb 5, 2018
4 cups whole milk
2 cups heavy cream
1 tsp kosher salt
¼ cup fresh lemon juice
Line a mesh strainer with multiple layers of cheesecloth and place over a medium size bowl.
Add the milk, cream, salt, and lemon juice into a medium size, non-reactive sauce pan (such as a stainless steel or enameled pot). Bring to a boil over medium high heat, stirring occasionally.
As soon as curds begin to form immediately remove the pan from the heat. Let sit for 2 minutes and the mixture will separate into the curds (the thick part) and the whey (the liquid part).
Pour the mixture into the cheesecloth lined strainer and strain for about 30 minutes. The longer you let it sit, the thicker the ricotta will be.
Remove the ricotta from the strainer and place into a bowl. Cover and refrigerate.
Serve with Maldon sea salt, honey, and various crusty breads.
It’s important to follow the recipe exactly.
Keep a close eye on the pot and remove from heat as soon as you start to see curds forming.