Ricotta Cheese Recipe

Method4 steps

1. 1

   Step 1: Heat the milk (3 cup), cream (1 cup) and salt (1/4 tsp) in a large pot over low heat, stirring occasionally, until simmering and 190°F (88°C), measured with a thermometer.

   Uses 3 cup whole milk · 1 cup heavy cream · 1/4 tsp salt

2. 2

   Step 2: Remove the hot dairy mixture from the heat. Add 3 tbsp of either distilled white vinegar or lemon juice, give it one gentle stir and rest for about 5 minutes while curds form.

   Let dairy curdle — about 5 min · 5 minUses Hot milk and cream · 3 tbsp distilled white vinegar or lemon juice

3. 3

   Step 3: Cover a sieve with a few layers of damp cheesecloth and rest the sieve over a large bowl.

4. 4

   Step 4: Pour the curds and whey into the damp cheesecloth-lined sieve over the bowl. Drain for about 1 hour; longer draining makes thicker ricotta. Serve the freshly made cheese at room temperature, or refrigerate promptly in an airtight container. If draining for longer, keep it covered in the refrigerator.

   Drain ricotta · 60 minUses Rested curds and whey