Homemade Ricotta Cheese

Probably the easiest and quickest cheese to make is Ricotta. It has simple ingredients that come together very quickly. All you need is milk, cream, salt, and lemon juice. What you do is boil the milk, cream, and salt, and then add the lemon juice. Let it curdle and pour it through a strainer with cheesecloth on top. Let it sit for an hour and then chill in the refrigerator. That’s it! Sounds easy, right?! We’ll I’ll tell you what… it is! The ricotta can last in a sealed container in the refrigerator for about 2 days.

Homemade Ricotta Cheese
Homemade Ricotta Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2

    quarts (8 cups) Whole Milk

  • 1

    cup Heavy Cream

  • 1/2

    tsp. Salt

  • 4

    tbsp. Freshly Squeezed Lemon Juice

  • Cheesecloth, preferably Fine-Mesh

Directions

Place a large mesh strainer (sieve) over a large bowl. Place the cheesecloth over the strainer. I doubled up the cheesecloth. In a large, heavy pot, bring the milk, cream, and salt to a boil over medium heat. Be sure to stir the mixture ever so often so the bottom and sides don’t burn. When the mixture has reached a rolling boil, add the lemon juice and reduce the heat to low. Begin stirring constantly until the mixture curdles, about 2-4 minutes. Pour the mixture into the strainer through the cheesecloth. Let it drain over the bowl for 1 hour. When an hour has passed, pick up the cheese clothing and transfer the ricotta cheese to a container. Seal the container and let chill in the refrigerator until completely chilled, at least 1 hour. Serve on baguette (or whatever you prefer) and enjoy!

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