2000s Recipes + Menus
Homemade Fresh Ricotta
- Active time:30 min
- Start to finish:1 1/2 hr
- 2 qt whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 3 tablespoons fresh lemon juice
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
Slowly bring milk, cream, and 1/2 tsp salt to a rolling boil in a 6-qt heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice. Reduce heat to low and simmer, stirring constantly, until mixture curdles, about 2 minutes.
Pour into lined sieve and let drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.