Homemade Ricotta Cheese Recipe

Ingrédients

• 9 cups (2160ml) whole milk
• 1 cup (240ml) heavy cream
• 1/3 cup (80ml) lemon juice
• 1 teaspoon salt

Préparation

1. 1

   Combine the milk, cream and salt in a large saucepan. Heat milk and cream mixture over medium heat until 185ºF/85ºC. It should be steaming and frothy on the top and just before boiling point. Stir regularly so that the milk doesn’t scorch.

2. 2

   Whisk in the lemon juice. Turn the heat off and immediately place the lid on. Allow it to sit for 20 minutes.

3. 3

   After 20 minutes, the curds will form. Scoop the ricotta cheese into a cheesecloth lined colander which has be set over a large bowl or saucepan.

4. 4

   Ricotta cheese can be eaten immediately in a creamy state or drain for 3 hours or overnight for a drier cheese. Put it in the fridge to drain. Makes about 1 ½ pounds or 680 grams.