Homemade Ricotta

Homemade Ricotta sharingthyme.com

Homemade Ricotta sharingthyme.com Homemade Ricotta sharingthyme.com Homemade Ricotta sharingthyme.com

1.  Bring milk, cream and salt to a boil in a large sauce pan. Remove form heat and add lemon juice.

2. Stir softly until the mixture starts to curdle then let stand with out moving for 5 minutes.

Homemade Ricotta sharingthyme.com Homemade Ricotta sharingthyme.com Homemade Ricotta sharingthyme.com

3. Pour mixture into a strainer  set over another bowl lined with 2 layers of cheese cloth. Hang on sink or hold above to let additional liquid drip out for about 30 minutes. The longer you strain the thicker your cheese with be. Refrigerate for at least 30 minutes, and up to overnight. Cheese lasts for about 5 days in the fridge.Homemade Ricotta sharingthyme.com Homemade Ricotta sharingthyme.com  Homemade Ricotta sharingthyme.com Homemade Ricotta sharingthyme.com Homemade Ricotta sharingthyme.com Homemade Ricotta sharingthyme.com

 

Homemade Ricotta

4 cups whole milk

1 3/4 cup cream

1 1/2 tsp salt

4-5 tbsp lemon juice (I always do 5…but I’m a lemon/lime girl)

 

Method:

1.  Bring milk, cream and salt to a boil in a large sauce pan. Remove form heat and add lemon juice.

2. Stir softly until the mixture starts to curdle then let stand with out moving for 5 minutes.

3. Pour mixture into a strainer  set over another bowl lined with 2 layers of cheese cloth. Hang on sink or hold above to let additional liquid drip out for about 30 minutes. The longer you strain the thicker your cheese with be. Refrigerate for at least 30 minutes, and up to overnight. Cheese lasts for about 5 days in the fridge.

 

Recipe adapted from Bon Appetit

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