Who wants to make their own cheese? When people talk about making their own ricotta cheese from scratch I figured it would be some long complicated process. Boy, was I wrong! This is a really easy step by step recipe that results in some fresh creamy ricotta that you will really enjoy. This just takes some time and patience and then you will be able to say you made your very own cheese!
4 c whole milk
1/2 c heavy cream
1/4 tsp kosher or sea salt
1 1/2 T fresh lemon juice
Combine the milk, cream and salt in a very large pot or saucepan. Line a colander with cheesecloth and set inside a large bowl. Bring the milk mixture to a simmer over medium-high heat stirring occassionally with a spatula. Don’t let the mixture scald. Once the milk has reached a steady simmer add your lemon juice and stir gently. Stir quickly just to blend. Let the mixture sit for a minute or two (turn down the heat slightly so it continues to simmer but doesn’t reach a boil). Stir with spatula for another minute. Once it looks like the mixture has seperated into curds and whey (cheese curds and liquid) it is ready. Drain the mixture in the colander lined with cheesecloth and let it drain at room temperature for one hour. Transfer your ricotta cheese to an airtight container and then refrigerate.