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Ingredients
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Dairy
Method
Preparation
- 1
Heat the Milk and Cream
In a large saucepan, combine 4 cups of whole milk and 1 cup of heavy cream. Place the saucepan over medium heat and slowly heat the mixture, stirring occasionally, until it reaches a temperature of 190°F (88°C). This should take about 5-10 minutes.
- 2
Add Acid and Salt
Once the milk and cream mixture has reached the desired temperature, remove it from the heat. Stir in 1 tablespoon of lemon juice and 0.5 teaspoon of salt. Allow the mixture to sit undisturbed for about 5 minutes. You should see curds beginning to form.
- 3
Strain the Curds
Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Carefully pour the curds and whey mixture into the strainer. Let it drain for about 15-20 minutes, depending on how wet or dry you prefer your ricotta.
- 4
Store the Ricotta
After draining, gather the cheesecloth around the curds and gently squeeze to remove any excess whey if desired. Transfer the fresh ricotta to a bowl. It can be served immediately or stored in an airtight container in the refrigerator for up to 3 days.
