This homemade ricotta is rich and creamy perfectly satisfying! It's incredibly easy to make, you'll really be amazed at how little effort it takes. Plus fresh ricotta is the absolute best with it's sublime flavor and texture. A must try recipe!
Ready in: 30minutes
7cupswhole milk(not ultra pasteurized)
3/4tspsalt,or to taste
3Tbspfresh lemon juice
Line large fine mesh sieve with several layers of cheese cheesecloth. Set over a large bowl.
Pour milk and cream into a 5 or 6 quart pot. Add salt.
Heat mixture over medium heat and let come to a full boil, stirring frequently.
Once it reaches the boil, remove from heat and immediately stir in lemon juice. Let rest 2 minutes.
Carefully pour mixture through prepared sieve, while draining off liquid from bowl as it fills as needed.
Let curds strain 1 - 60 minutes depending on how moist/dry you'd like it (I prefer around 10 minutes).
Transfer to fridge and chill until cold. Store in refrigerator up to 5 days.