Homemade Ricotta
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
  • 1 quart 2% milk
  • 1 c heavy cream
  • 1 T salt
  • 3 T lemon juice
  • 2 T white vinegar
  • cheesecloth (yes, I am aware this isn't an ingredient, but it's essential...so buy some!)
  1. Place a medium-sized sieve over a large bowl. Fold the cheese cloth into a square that is large enough to spill over the sides of the sieve when you push it into the "corners". You should have the cloth hanging over the sides of the sieve.
  2. Place the milk, cream, and salt into a pot on the stove over medium-high heat. Stir frequently until the mixture boils.
  3. Add the lemon juice and vinegar, then turn off the heat and stir to combine. Let sit for 5 minutes. You will notice that the mixture starts to curdle (depending on the milk you use, it may have a very small curd or a larger one...small doesn't mean bad-- the cheesecloth will strain it very nicely). If it doesn't curdle at all, you can turn the heat back on to medium low and let is simmer. If it
  4. still doesn't curdle, add 1-2 T lemon juice.
  5. Pour the entire contents of the pot into the cheesecloth/sieve situation and let it sit for 5-10 minutes. This is also a matter of preference-- the longer it sits, the stiffer it will be in the end.
  6. When it's ready, gather the corners of the cloth up and quickly turn it over onto a large plate or bowl. Don't be slow about it or the cheese will stick to the cloth and you'll miss a lot of it in the process. Taste for salt and enjoy warm. It will last in the fridge for several days.
Recipe by Food Final Frontier at http://foodfinalfrontier.com/homemade-ricotta/