COOKING TIPS - Homemade Ricotta
We know it's CHEESY but ricotta always tastes better when it's homemade. All you need are three ingredients, a little patience and there you have it! Easy, cheesy, lemon squeezy.
HOMEMADE RICOTTA CHEESE
3 ½ cups whole milk
½ cup heavy cream
½ tsp kosher salt
3 tbsp fresh lemon juice
1) In a large saucepan, heat milk, cream, and salt over medium heat. Stir frequently until it comes to a simmer. Simmer gently for 2 minutes.
2) Remove from heat and stir in lemon juice. Set aside for 10 minutes. Place a strainer over a mixing bowl and line the strainer with cheesecloth. Ladle the curds and whey into the cheesecloth. Cover and refrigerate for 1 ½ hours. Remove ricotta from cheesecloth and place in a covered container until ready to use.
Yield: 1 cup