Homemade ricotta…it literally tastes almost nothing like store bought. It can be used in so many ways so we decided we would first teach you how to MAKE it and then we will teach you how to USE it! So stay tuned over the next couple of weeks as we share lots of delicious ways to use this yummy underrated cheese!
Homemade Ricotta
Ingredients
8 c whole milk
1 pint heavy whipping cream
1 1/2 tsp salt
2 Tbs vinegar
2 Tbs fresh lemon juice
Directions
- In a large pot combine milk, whipping cream and salt.
- Bring to a boil over medium high heat, stirring frequently to prevent scorching.
- Once milk comes to a boil remove, from heat immediately and add vinegar and lemon juice. Stir once then let it sit for 10-15 minutes while curds form.
- Meanwhile, line a strainer/colander with cheesecloth and place it over a large bowl.
- After the milk has sat, pour it into the lined strainer. Allow to strain until desired consistency is reached, usually 15-20 minutes.
- When it’s finished draining, transfer ricotta into a container that has a lid.
- Let the ricotta cool at room temp and then cover and keep in the fridge up to a week or freeze.
- Store the remaining whey liquid in a separate container and use it to thin the ricotta later if needed. Liquid can also be used in other recipes; baking, breads or marinating meat.
