Who knew making your own ricotta cheese could be so simple and simply foolproof?!
Sandra here! I love to purchase ricotta cheese at Italian delis in my area but I never realized how easy it is to make….
Prepare a colander by layering it with cheesecloth and place it over a large bowl.
2 quarts whole organic milk
1 cup organic heavy cream
1/2 fresh lemon (3 T. fresh-squeezed lemon juice)
1 1/2 t. Maldon sea salt or Kosher salt
In a medium saucepan…
Heat the liquids until frothy and separating.
Add freshly-squeezed lemon juice and stir in salt.
Pour into a cheesecloth-lined strainer. Let rest two or three hours to drain the liquid. Then, place the cheesecloth-covered ball of cheese in a covered bowl for several hours or overnight. Lasts approximately 4 days (if you don’t consume it before then!).
It’s that simple. Enjoy!