Making ricotta cheese is far easier than people think and the result is so much more delicious than what you buy in the store.
8 cups whole milk
1.5 cups heavy cream
1 tsp of salt
¼ cup lemon juice or white vinegar
Cheese Cloth
Step 1:
Before you begin cooking, you want to line a strainer with the cheese cloth and play it over a larger bowl to catch all the excess liquid.
Step 2:
Attached a candy thermometer to a large pot, but if you don't have one, you can use a digital thermometer, but make sure to keep testing because once it starts warming it up, it can reach temp fairly fast.
Step 3:
To a large pot, add your milk, cream and salt, give a little stir and heat over medium heat, not medium-high. You want to make careful not to scald the milk, stirring occasionally. Once the milk mixture reached 195F, add your lemon juice or vinegar, reduce to low heat and simmer for another two to three minutes or until you see the curds really start to form, and then turn off the heat and let sit for five minutes.
Step 4:
Pour through the cheese cloth-lined strainer. This next part is really based on your desired result on how creamy or dry you'd like it depending on what you're using it for. If you're using this to spread, you may only want to wait around ten minutes to leave a creamier cheese, or if you're using this for dessert creams you'll want a drier cheese, so around twenty minutes.
Serve and enjoy!
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