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2 cwhole milk
1 cheavy cream
1/2 tspkosher salt
2 Tbspfresh lemon juice or distilled white vinegar
How to Make Fresh Ricotta
- Bring milk, cream and salt to a boil in a medium saucepan. Remove from heat.
- Add lemon juice; stir gently until mixture starts to curdle. Let stand 5 minutes.
- Pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl.
- Chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be). Cover and chill cheese up to 3 days.