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Homemade Ricotta

Clinton Kelly
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Servings: 8 to 10
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moderate
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30 to 45 min

With just 4 ingredients, you can make a traditional Italian dish in almost no time at all!


  • Ingredients
  • step-by-step directions
Ingredients
Homemade Ricotta
  • 8 cups whole milk
  • 4 cups heavy cream
  • 4 teaspoons Kosher salt
  • 6 tablespoons lemon juice
Directions
  • Line a large sieve with 2 layers of dampened cheesecloth and place over a large bowl.
  • In a large saucepan over medium-high heat, add milk, heavy cream, and salt. Bring to a rolling boil, stirring occasionally with a wooden spoon. Remove from heat, add the lemon juice. Allow the mixture to stand for 1 minute, until it curdles. It will separate into thick parts, the curds, and the milky part, the whey.
  • Strain the mixture through the cheesecloth-lined sieve. Drain for 30 minutes at room temperature. Once the mixture is thick and creamy, transfer to a medium bowl (discard the cheesecloth and remaining whey) use immediately or store in the refrigerator for up to 5 days in a container with a tight fitting lid.
  • Tip: Use this fresh ricotta recipe to make Michael's Ricotta and Herb Ravioli with Classic Alfredo!
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