Making Homemade Ricotta Cheese #2

Making Homemade Ricotta Cheese #Recipe 2

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Straws Kitchen


Here is #2...since I posted some pix on #1 I will not post pic on this one.


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  • 4 c
    whole milk
  • 1 c
    heavy cream
  • 1/2 tsp
    fine sea salt (optional)
  • ·
    juice of 1 lemon

How to Make Making Homemade Ricotta Cheese #2


  1. Combine milk, heavy cream, and salt (if using) in a nonreactive heavy bottomed saucepan.

    Place saucepan over medium-high heat and bring to a boil.

    Add lemon juice and continue to boil, stirring constantly until curds separate, about 1 minute.

    It may be necessary to adjust the heat to prevent cream from overflowing.
  2. Pour into a very fine-mesh stainless steel strainer. If your strainer is not very fine, line it with 2 thicknesses of washed and dampened cheesecloth.
    Place strainer over a bowl that is deep enough for the strainer to sit over and not touch the liquid.

    Allow cheese to drain for 1 hour in the refrigerator. Discard liquid and transfer ricotta to a covered container. Refrigerate until ready to
    use, or up to 3 days.
  3. P.S.
    As with recipe can be made with buttermilk, heavy cream, vinegar or lemon juice - there are many recipes and they are all good - just make sure to use whole milk - that makes it the best.

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About Making Homemade Ricotta Cheese #2

Course/Dish: Other Sauces
Other Tag: Healthy

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