Homemade Ricotta
How to make fresh ricotta at home. A great way to use up that other half gallon of milk. Adapted from epicurioius.
  • 2 quarts (8 cups) whole milk *see notes*
  • 1 cup heavy cream *see notes*
  • 1 teaspoon salt
  • 3 tablespoons lemon juice
  1. Line a large sieve with fine mesh cheese cloth and place it over a medium sized bowl.
  2. Pour milk, heavy cream, and salt in a 5 quart heavy bottomed pot and set to medium heat. Heat milk stirring occasionally to prevent scorching until the milk reaches 190 degrees with an instant read or candy thermometer. Add lemon juice and reduce heat to low and continuously stir until curds form, about 2 minutes.
  3. Turn off the heat and strain through the cheese cloth lined sieve. Let the curds drain for 50 minutes to an hour or until desired consistency is achieved. Store in the fridge for up to 2 days.
Notes on milk: I used local raw milk from Yonder Way Farm and recommend the same. If you cannot find or obtain raw milk look for the lowest temp milk that you can find as UHT has reportedly had a problem separating from the whey.
Notes on heavy cream: You can use any heavy cream you like.
Notes on how to serve this: I especially enjoy this spread on some cucumber slices with a drizzle of honey, olive oil, and a light sprinkling of flakey sea salt. It really goes great on just about any vegetable or with some fruit and honey. You can also cook with it of course and add it to gratins, tarts, or casseroles. The possibilities truly are limitless.
Recipe by Slim Palate at https://slimpalate.com/homemade-ricotta/