This is amazing and I had to share – fresh, homemade ricotta! So, so incredibly easy and delicious! It’s lush and creamy and all around perfect! Since making this I’ve tried it in pasta, on crustini (all of which will be on the blog in the coming weeks) – I don’t why it took me so long to try this. Am I selling you on making this yet?!
Prepping my draining system. I used cheesecloth and a mesh sieve over a bowl.
Prepping my acid – lemons. I my opinion and experience, white distilled vinegar works better.
Drop it in, stir very, very gently and let sit. This is where the magic happens.
Lumpy soon-to-be delicious mess.
This is after about 4 hours draining in the fridge. Look at all those curds and whey.
Right before I scooped it out.
2 cups whole milk
1 cup heavy cream
1/2 teaspoon kosher salt
2 tablespoons of fresh lemon juice or distilled white vinegar
In a medium saucepan, bring milk, cream and salt just to a boil. Add in either the lemon juice or vinegar and gently stir until the milk and cream begin to curdle. Let sit for 10 minutes
While the mixture is resting, prepare a fine mesh sieve lined with cheesecloth over a medium bowl. Pour cheese through the sieve. Let chill for 30 minutes or overnight for thicker ricotta. If not serving immediately, place ricotta in a airtight container and keep in chilled for up to 3 days.
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