Easy Homemade Ricotta Cheese
Many people don’t realize how simple making ricotta can be. I have never purchased store bought ricotta again after I discovered how to make my own ricotta. My family enjoys the dishes I make using this easy recipe. Some examples include: Veggie Eggplant Lasagna and as a Pizza topping. I use all organic grass-fed milk and cream to keep it healthy.
- 2 Liters organic grass-fed full cream milk
- 1 cup organic cream
- 1/2 tsp. salt
- 2 lemons squeezed to equal 1/4 cup juice
- large strainer lined with cheese cloth
In a large sauce pan place milk, cream and salt. Attach a thermometer to the side of your pan to keep an eye on the temperature. Heat over medium heat, stirring constantly. When the thermometer reaches 85C/185F. Add the lemon juice and stir. Do not allow the mixture to boil. Lower heat while stirring until you see curds forming and the whey separating. Remove from heat and let it cool for about 15 minutes.
Place your prepared strainer lined with cheese cloth over a large bowl. Slowly pour the cheese into the strainer. Let it sit for 15-30 minutes. The longer you drain it, the dryer it will become. You could drain it for up to an hour if you want more firm cheese. Move the ricotta into a glass container with a lid to store in the refrigerator, It will firm up even more after it cools. You can use your cheese immediately or store for later.