Homemade Ricotta Cheese
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 8 cups whole milk (pasteurized, but not ultra-pasteurized/UHT)
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ¼ cup lemon juice (or distilled vinegar)
Method
- To a large pot or dutch oven over medium-high heat, add the milk, heavy cream, and salt.
- Make sure that you keep stirring once every minute to prevent scorching, and allow the mixture to reach 195°F/90°C, (a candy thermometer is very helpful here) but it’s very important that it does not boil. This takes about 25 minutes in an enameled dutch oven.
- Add the lemon juice or vinegar, give it a stir, and turn off the heat. Now leave the mixture to rest and separate into curds and whey for 5 minutes WITHOUT stirring.
- Then prepare a bowl with a fine mesh sieve lined with cheesecloth. Strain the mixture and let it sit undisturbed for 20 minutes for a light creamy texture (great for serving on crusty bread or crackers), or an hour for a firmer texture (this is suitable if you want to use the ricotta as a filling in ravioli, lasagna, or cooking in general).