Homemade Ricotta

By coffeycake

Ingredients

• 8 cups Whole Milk
• 2 cups Cream
• 1 tsp Kosher Salt
• 10 Tb Fresh Lemon Juice (34 large lemons)

Details

Servings 1
Adapted from wonkywonderful.com

Preparation

Step 1

Combine the milk, cream and salt in a large pot over medium heat. Attach a candy thermometer and stir occasionally while heating the milk. Once the temperature reaches 190° remove pot from heat. Add the lemon juice and give it a gentle stir. Allow the mixture to sit for 5 minutes. Line a mesh strainer with several layers of cheesecloth and place on a large pot or bowl. (there will be a lot of liquid draining into the bowl) After 5 minutes have passed, slowly and carefully pour the curdled mixture into the cheesecloth lined strainer. Leave it to drain for 1½ to 2 hours. Do not squeeze any of the remaining liquid out of the ricotta. Transfer ricotta into an airtight container and store in the fridge. Use within 3-4 days.


Notes


This recipe yields 4+ cups of ricotta.

After the lemon juice is added the mixture will begin to look very unappetizing. But don't worry, once the liquid is drained off it will magically turn into gorgeous ricotta.

I discard the whey (drained liquid) but it can be used. An internet search will get you a ton of ideas.

By WonkyWonderful

Adapted from Sticky Gooey Creamy Chewy