Making your own fresh ricotta cheese at home could not be easier! And, all it takes is a few ingredients and less than 30 minutes. I promise, you will never go back to using the store-bought ricotta again when you see how easy this is to make.
2 quarts whole milk (be sure it’s not ultra-pasteurized)
1 cup heavy cream
½ teaspoon kosher salt
3 tablespoons fresh lemon juice (juice from approximately one large lemon)
Prepare: Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl. In a separate bowl, juice the lemon, being sure to strain out any pits or pith. Set the juice and sieve aside
Cook: Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes
Strain: Pour the mixture into the lined sieve and let it drain for 10 minutes. Draining for shorter will produce creamier ricotta, draining for longer will produce drier ricotta. Scoop the drained ricotta out of the sieve and place in a covered container. Chill the ricotta until ready to use. Discard whey (strained liquid) or place in a covered jar for future use (see notes below)
Ricotta will keep in fridge for 2-3 days
There are lots of uses for the whey, the strained liquid. You can discard it or you can use it in smoothies, mashed potatoes, pasta, etc. Google “uses for whey” and you’ll find loads of great uses!
Keywords: ricotta cheese, homemade, less than 30 minutes, how-to