I had been mulling over this recipe for homemade ricotta cheese from Smitten Kitchen for a while. I was finally convinced to when I came across a recipe from another blog, but I’ll save that for another day. Making fresh ricotta is surprisingly easy. And it makes a really lovely creamy cheese with just a hint of lemon flavor.
3 1/2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon salt
3 tablespoons lemon juice (about 1 lemon’s worth)
Combine milk, cream, and salt in a large sauce pan. Heat mixture to 190 degrees, stirring occasionally so that it doesn’t stick to the bottom. Use a thermometer to check the temperature. Remove the mixture from the heat and stir in the lemon juice. Allow it to sit for 5 minutes.
You really ought to go check out the entry over at Smitten Kitchen. She has a lovely description of making this cheese, and much better pictures.