Lemony Ricotta Cheese Recipe

Ingredients

3¾ Cup Whole Milk (not ultra pasteurized  - it will not work)

 ¼ Cup Heavy Whipping Cream (not ultra pasteurized)

 ¾ teaspoon Salt

 2 Tablespoons Fresh Lemon Juice (Plus 1 Tablespoon incase needed - see below)

Instructions

Add the milk, cream and salt to a saucepan over medium heat and bring to 190 degrees. Stir as needed to keep from scorching the milk. When the milk reaches 190 degrees remove from heat and stir in 2 Tablespoon of fresh lemon juice.  The milk should start to clump when you add the lemon juice.  Return the saucepan to the heat and bring the mixture to 190 degrees.  Lemons have inconsistent acid levels.  If the milk hasn’t formed white curds add more lemon juice ½ teaspoon at a time until white curds form. Once that has happened remove the saucepan from the heat and let rest for 10 minutes while you prepare the cheesecloth. 

Place the cheese cloth in a sieve and place the sieve over a large bowl. Slowly ladle the cheese curds into the cheese cloth.  The cheese is ready to eat after it has drained for a few minutes.  For a firmer cheese, let the cheese drain in the sieve for 30 minutes then lift it from the sieve and fold the cheese cloth around the cheese and place in the refrigerator overnight. When you are ready to serve the cheese the cheese cloth will easily pull away from the cheese.  The ricotta will keep in the refrigerator for 4 days.