Cheese: Simple Homemade Ricotta

Great on pesto pizza

Cheese: Simple Homemade Ricotta
Cheese: Simple Homemade Ricotta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups fresh/raw whole milk (not ULTRA pasteurized/homogenized)

  • 3/4

    cups heavy cream

  • 1/2

    tsp. sea salt

  • 3

    tbs. fresh lemon juice or more

Directions

Place the milk and cream in a large saucepot. Heat over medium heat, stirring occasionally to a slight boil until mixture reached 190 degrees. Do not let it boil over. Remove from heat. Pour in lemon juice and salt. Stir two or three times, gently, around the pot and let sit, undisturbed, for 10 minutes. If curds and whey are not forming, sprinkle a little more lemon juice on top. Place two or three layers of cheesecloth over a colander (with the colander in the sink or over a large bowl to catch the whey) and gently pour the mixture over the cloth. If you don't have cheesecloth, use one layer of a floursack towel. Gather at the top of the cheesecloth and twist to drain liquid. Leave the cheesecloth over the colander and allow the mixture to drain for at least one hour. The longer you wait, the firmer your cheese will be. Once the curds are the consistency you want, remove them and refrigerate them right away. Feel free to stir in olive oil, fresh herbs or even pesto for a more customized cheese.

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