making homemade ricotta cheese #2

How To Make making homemade ricotta cheese #2

• 1

  Combine milk, heavy cream, and salt (if using) in a nonreactive heavy bottomed saucepan. Place saucepan over medium-high heat and bring to a boil. Add lemon juice and continue to boil, stirring constantly until curds separate, about 1 minute. It may be necessary to adjust the heat to prevent cream from overflowing.
• 2

  Pour into a very fine-mesh stainless steel strainer. If your strainer is not very fine, line it with 2 thicknesses of washed and dampened cheesecloth. Place strainer over a bowl that is deep enough for the strainer to sit over and not touch the liquid. Allow cheese to drain for 1 hour in the refrigerator. Discard liquid and transfer ricotta to a covered container. Refrigerate until ready to use, or up to 3 days.
• 3

  P.S. As with recipe #1...it can be made with buttermilk, heavy cream, vinegar or lemon juice - there are many recipes and they are all good - just make sure to use whole milk - that makes it the best.
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