Making Ricotta is surprisingly easy, and making it fresh adds a special, amazing element to many dishes. It's an elegant addition to a simple green salad.
- 4 cups whole milk
- 1 cup heavy whipping cream
- 1 ½ tsp salt
- ¼ cup fresh lemon juice
Place all ingredients into a nonreactive sauce pan. Stir to just combine. Gently heat to a low boil. You will notice it starting to form curds after a couple of minutes. Remove from heat and let set for 15 minutes. Line a colander with cheese cloth and place over a bowl. Gently using a large spoon scoop curds into the colander. Place in the refrigerator to continue draining. Drain for at least 1 hour. The longer you drain the ricotta the denser and more flavorful the cheese will be. When drained place ricotta in an air tight container- it keeps for several days.
If curds do not form try adding another 1 tbsp lemon juice, stirring gently to not break up any curds that have formed, and setting for another 5 minutes.
Makes 1 cup.