Wednesday, October 30, 2013

Homemade Ricotta Cheese

Making homemade ricotta cheese is easier than you think.  You will need a large pot, some cheesecloth and a colander. 

1 ½ tsp. salt
1 gallon whole milk
2 cups heavy cream
6 tbsp. fresh squeezed lemon juice

Place cheese cloth into the colander and set in the sink.  Make sure you cut the cheese cloth bigger than you need so it stays put and cover the entire colander.

In a large pot, add in milk, cream, and salt.  Bring slowly to a rolling boil.  This might take a bit!  Be patient.

When it is at a rolling boil, add in the lemon juice and turn off the burner.  Let it sit for approximately 3 minutes.  You will see it curdling immediately.

When it is done curdling, pour into cheese cloth lined colander and let drain. The longer you let it sit and drain the dryer your ricotta will be. 

This yields about 1 quart of ricotta.  Refrigerate at least 6 hours.  Let it cool completely and then use however you choose.  I usually use it to make lasagna or Russian blitzes.

It is suppose to rain today.  Will be a good day to play in the kitchen.  Hope you have a good day.  Be happy and may God bless you and yours.

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