Fresh Ricotta Cheese

You Will Never Buy Grocery Store Ricotta Again!
Difficulty: Easy
Prep Time: 1 hour, 10 minutes
Cooking Time: 10-12 minutes


8 cups whole milk

1 cup heavy cream

1 tsp salt

3 tbsp fresh lemon juice

toasted bread slices

honey (optional)

Cooking Tools

Cheese cloth

Large mesh strainer

Large pot 

Heat milk, cream, salt on medium heat until it comes to a boil, stir frequently to not scald milk.  Lower heat to a simmer and add lemon juice, stir gently for at least 2 minutes as the curds develop.  Set aside as you prepare the strainer.  Line the strainer with the cheesecloth with ample overhang. Pour curds and liquid through the strainer.  Place strainer back over the pot and let it strain for an hour.  Serve warm, any leftovers can be refrigerated in an air tight container for up to 2 days. Cook’s Note: can be used for over pasta, lasagna, or sweet filling for cannoli.
Yields 2 cups

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