I must admit, my grandma never made cheese but she did always joke about making soap. I’ve got soap covered, so I gave myself a new challenge.
Ya’ll are going to be so spoiled with this homemade ricotta cheese. So smooth, rich, creamy, you’ll be looking for anything to spread it on—and it’s SO easy to make.
First, heat the whole milk, cream, and salt until it reaches 190 degrees F. Then, turn off the heat, and add the lemon juice. Stir once to incorporate the lemon juice, then allow the mixture to sit, undisturbed for 10 minutes. The acid is now “fixing” the milk. Next, pour the curdled mixture into a strainer lined with cheesecloth, set on a large bowl. Allow the liquid to drain, leaving behind ricotta cheese. After one hour, you’ll reach a sour cream mixture. I prefer leaving it for two hours for a firmer, cream cheese type spread.
The related blog post also has step-by-step pictures, as well as two more recipes to use with your new cheese. Let them eat cheese!
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First time attempt at Ricotta Cheese, all the ingredients were in the frig….I did put another overflowing tablespoon of lemon juice after it ‘sat’ the first time…let it ‘sit’ another 10 minutes and it was fine. Made the firmer cheese….put on grilled peaches and it was divine! Thanks for lifting my confidence, will do this recipe again.
by Willamette Transplant in
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Prep: Cook:
Serves: 10 Level: Easy
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