Homemade Ricotta Cheese

Ingrédients

• 4 cups whole milk
• 2 cups heavy cream
• 1/4 cup fresh lemon juice
• 1 1/2 - 2 teaspoons sea salt

Préparation

1. 1

   Pour the milk and cream into a large stock pot. Place over high heat and bring to a boil. The moment the milk comes to a boil, remove it from the burner.

2. 2

   Stir in the lemon juice and salt. (I like my fresh ricotta cheese salty and use 2 teaspoons of sea salt, but use less if you like.) Allow the mixture to sit and curdle for 10 minutes.

3. 3

   Meanwhile, place a large sieve over a large bowl. Line the sieve with 3-4 layers of cheese cloth. Pour the curdled milk into the prepared sieve and wait.

4. 4

   Allow the ricotta to drain, separating the curds and whey, for about two hours. Then scoop the thickened ricotta into an airtight container and refrigerate until ready to serve.