Ingredients:
- 4 cups whole milk
- 2 cups heavy cream
- 1/2 teaspoon salt
- 3 tablespoons fresh lemon juice or white vinegar
Instructions:
- In a large saucepan, combine the whole milk, heavy cream, and salt. Place the saucepan over medium heat and slowly bring the mixture to a gentle simmer, stirring occasionally to prevent scorching.
- Once the mixture reaches a simmer, remove it from the heat. Stir in the fresh lemon juice or white vinegar. You’ll start to see the milk curdle and separate into curds (solids) and whey (liquid).
- Let the mixture sit undisturbed for about 5-10 minutes to allow the curds to fully separate from the whey.
- Line a fine-mesh sieve or colander with cheesecloth and place it over a large bowl or in the sink. Carefully pour the curds and whey mixture into the lined sieve, allowing the whey to drain away.
- Let the curds drain for about 15-30 minutes, depending on how creamy or firm you prefer your ricotta cheese. The longer you let it drain, the firmer the cheese will become.
- Once the desired consistency is reached, transfer the ricotta cheese to a bowl or airtight container. You can enjoy it immediately or refrigerate it for later use.
- Homemade ricotta cheese can be used in a variety of dishes, such as lasagna, stuffed pasta, salads, or spread on toast with honey and fruit for a delicious snack.
- Store any leftover ricotta cheese in an airtight container in the refrigerator. It will keep for several days, but it’s best enjoyed fresh.
That’s it! With just a few simple ingredients and steps, you can make your own creamy homemade ricotta cheese to enjoy anytime. Experiment with different flavorings or add-ins, such as herbs or spices, to customize the taste to your liking. Enjoy your homemade cheese!