Creamy Homemade Ricotta

I used to never have ricotta unless it was in lasagna. That is, until I actually tried some that wasn’t the packaged store-bought kind, and realized I had been missing out for many years. Fresh homemade ricotta is nothing compared to the dry and flavorless grocery store counterpart. It is creamy and versatile, and, best of all, incredibly easy to make. The ingredients are simple and the recipe straightforward, and the results are well worth the minimal work. So ditch the store bought and give homemade a shot–you won’t be able to go back!

Creamy Homemade Ricotta

 

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Serves: 2 cups

Ingredients

• 2 quarts whole milk
• 1 cup heavy cream
• ½ teaspoon kosher salt, plus more for finishing
• 3 tablespoons fresh lemon juice (about 1 large lemon)

Instructions

1. Line a large sieve with a layer of fine-mesh cheesecloth. Place over a large bowl and set aside.
2. In a large heavy pot, combine milk, cream, and salt over moderate heat. Slowly bring to a rolling boil, stirring occasionally. Add lemon juice, reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
3. Pour the mixture into the prepared lined sieve. Let drain 1 hour. Discard liquid, and place ricotta in an airtight container. Season with a little extra salt, if desired. Cover and keep in the fridge for up to 4-5 days, until ready to use.

Notes

Source: Slightly adapted from Epicurious

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