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.

★★★★★ 2 votes


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


1Combine 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.
2Pour 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.
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.

About Making Homemade Ricotta Cheese #2

Course/Dish: Other Sauces
Other Tag: Healthy