Make your own ricotta cheese as a spread for bread or crackers, or use it to top off a delicious bowl of fresh pasta. This recipe makes approximately 3 cups.
In a saucepan, slowly heat milk and heavy cream on
low-medium. Using a thermometer, bring up to 175 degrees Fahrenheit. Give the milk a stir, so it begins to swirl and slowly add lemon juice at the side of the pan.
Once the milk forms curds gently pull them from the bottom and sides carefully. Add salt (optional). Once temperature reaches around 185 degrees, remove from heat and let sit
Strain & Dry
Line a colander with cheese cloth. Using a slotted spoon or mesh skimmer, transfer curds into cheese cloth and let drain for one hour. Gather the corners of the cheese cloth and gently squeeze any excess whey. For a drier ricotta, let drain overnight in the refrigerator.
You will yield about 3 cups of finished ricotta cheese. Place in a quart container with lid and store in the refrigerator for up to 4 days.