- 3 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon coarse sea salt
- 3 tablespoons freshly squeezed lemon juice
- Pour the milk, cream, and salt into a stainless steel (nonreactive) saucepan.
- Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom.
- Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly.
- Let the pot sit undisturbed for 5 minutes.
- Line a colander with a few layers of cheesecloth and place it over a large bowl.
- Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. (It will firm as it cools, so do not judge its final texture by what you have in your cheesecloth.)
- Discard or save the whey for other things.
- Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.
Makes ~1 cup of ricotta
Recipe from Smitten Kitchen.