Easy Homemade Ricotta

Ingredients

  • None
  • 2 quarts whole milk
  • 1-cup heavy cream
  • 1/4 to 1/2cup fresh lemon juice (tolemons)
  • 1/2 teaspoon salt

Directions

  1. Pour the milk, cream and salt into a large stainless steel soup pot. Attach an instant read or candy thermometer to the side of the pan. Heat the mixture to 220F. Add the lemon juice and stir only once.
  2. Have ready a fine mesh colander lined with several layers of damp cheesecloth placed over a large bowl.
  3. As the curds form, gather them with a slotted spoon and transfer them to the colander. Allow the curds to drain at room temperature for at least two hours. Transfer the cheese to an airtight container and refrigerate. Use within a week.
  4. Note the leftover liquid (whey) can be saved and added to yeast dough.
  5. Variation: After the cheese has drained, pack it into damp cheesecloth-lined small molds. Unmold and serve with warm honey and toasted almond slices for a great dessert or with dried and poached fruit such as white peaches, nectarines or apricots.

This recipe was featured on Season 27 - Episode 2726.

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Comments

Karen

What do you do with 1/2 tsp salt?

Carmen

Yes, what do you do with the salt?

Michelle

It says you put the salt in the pot with the other ingredients. It’s the first sentence.

Sherri

It’s put in the milk. First line in the directions

Michael

You m8x the salt gently into the drained cheese

Pete

The first line of the directions says what to do with the salt!

Pete

The first line of the directions says what to do with the salt!

Joe

The temperature should read 200F not 220F!

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