This is a very easy cheese to make and takes very little time. Below is a simple step by step.
After crunching the cost of the ingredients and time versus buying already prepared the store bought came out $.75 cheaper. The homemade version won in taste, texture and everything else. From this point forward I plan to make all my ricotta by scratch. Thanks to Chicago John for the inspiration.
Cheese cloth is easily available at most grocery stores. When finished with it just gently hand wash and air dry it for multiple uses.
- 1 gallon whole milk
- 1 pint heavy whipping cream
- 1 tbsp non-iodized table salt or finely ground sea salt
- 1/2 cup fresh lemon juice
You will also need a large stock pot, strainer, colander and cheese cloth.
Bring milk, cream and salt to a heavy boil over medium heat. Stir often to keep the milk from scorching. Once a hard boil starts add the lemon juice and cook for two minutes, or until whey separates from the solids, stirring constantly.
Remove from heat and scoop cheese solids from liquid with a fine strainer. Spoon into a colander lined with two layer of cheese cloth.
Keep straining the cheese out of the whey. Allow the cheese to drain for about 10 minutes in the sink.
Wrap the ricotta in the cheese cloth and place the colander in a large bowl. Place everything in the refrigerator and let drain completely. After four hours the cheese is ready, but for a firmer final product let ricotta stay overnight. This recipe makes two pounds of finished cheese. Store in an airtight container for up to two weeks in the refrigerator.