Homemade Ricotta

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.

Ricotta Cheese
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.

Place a strainer over a large bowl and line it with a few layers of cheesecloth.  Pour the milk mixture into the strainer and leave it to drain for 1-2 hours
Mixture just after pouring

 

 

 

 

 

 

Mixture after about an hour.

 

 

 

 

 

 

Final product. Yum!

 

 

 

 

 

 

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.

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