Homemade Ricotta Cheese
So simple to make! With a little extra patience to wait, I promise you will never buy store-bought ricotta again!
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Equipment List
- Cheese cloth
- Colander
- Large Dutch oven or other heavy-bottom pot
- Large bowl
- Silicone spatula
Ingredients
- 1/2 gallon whole milk
- 1/2 c whipping cream
- 1/2 tsp kosher salt
- 3 Tbsp lemon juice- freshly squeezed
Preparation Instructions
- Cut a section of cheese cloth 3-4 layers deep and place over cover colander completely.
- Place colander into large bowl and set aside.
Cooking Instructions
- Turn on cooktop to a medium setting.
- Add 1/2 gallon whole milk to pan
- Add 1/2 c whipping cream to pan
- Add 1/2 tsp kosher salt to pan
- Stir ingredients
- Allow mixture to cook, stirring every couple of minutes to avoid scorching. Gently scrape bottom of pan as you stir.
- Note: Continue heating and stirring occasionally. Target temperature is 185 degrees Fahrenheit.
- Continue stirring occasionally.
- Remove from heat.
- Add 3 Tbsp lemon juice to pan
- Stir ingredients until curds begin to form.
- Cover ingredients and allow to sit for 15 minutes.
Finishing Instructions
- Allow ricotta to sit and drain for approx 10 minutes.
- After 10 minutes of draining, remove colander from bowl and allow to drain completely.
- If not using ricotta immediately, spoon ricotta out of cheese cloth into a container.
- Allow ricotta to come to room twrmperaure in container before placing lid on, then refrigerate for up to seven days for later use.
- Serve on toast, in lasagna, as a dip, and more.
- Please note - This method produces a drier ricotta. If you like a creamier ricotta, you can stir in up to 1/3 c of whipping cream after the recipe is cooled.