Fresh Ricotta

Ingredients

• ●1.9 L (8 cups / half gallon) whole milk (not ultra-pasteurized)
• ●240 ml (1 cup) heavy cream
• ●½ tsp fine sea salt
• ●3 Tbsp fresh lemon juice or white vinegar

Method

1. Line a fine-mesh strainer with two layers of cheesecloth and set it over a large bowl.
2. Combine the milk, cream, and salt in a heavy-bottomed pot. Heat over medium heat, stirring occasionally, until the mixture reaches 88°C (190°F) — steaming and barely simmering, with small bubbles at the edges. Do not boil.
3. Remove from heat. Add the lemon juice and stir gently for 10 seconds, then stop. Let it sit undisturbed for 5-10 minutes. You'll see the curds separating from the whey (clear yellowish liquid).
4. Using a slotted spoon, gently transfer the curds to the cheesecloth-lined strainer. Let drain for 10-30 minutes depending on how creamy or firm you want it. Less draining = creamier. More draining = firmer.
5. Transfer to a container. Adjust salt to taste.
6. *Storage:** Refrigerator for 5-7 days. Does not freeze well.
7. *Use the whey:** Don't pour it down the drain. Use it in place of water in bread doughs, add it to smoothies, or use it to cook rice or pasta.