HOW TO MAKE HOMEMADE RICOTTA CHEESE

BY WHISKAFFAIR

Add water to a heavy bottom pan and bring it to a boil over medium heat. Adding a little water to the pan prevents the milk from scorching.

STEP 1

Add whole milk,  heavy cream, and salt to the pan and bring the milk to a boil. Keep stirring occasionally while boiling to avoid the milk from scorching.

STEP 2

Once the milk comes to a boil, remove the pan from heat and stir in lemon juice. The milk will curdle immediately and whey will separate from the curd. Let it rest for 2-3 minutes.

STEP 3

Line a large sieve with a layer of cheesecloth. Pour the curdled milk into the sieve and let it drain.

STEP 4

You can also wrap the drained ricotta in the cheesecloth and press it with something heavy and refrigerate it overnight to get paneer, ricotta salata, queso fresco, or other fresh farmers cheese.

STEP 5

Store the ricotta in a glass container in the refrigerator and use it as desired.

STEP 6

HOMEMADE RICOTTA CHEESE IS READY.CLICK ON FULL RECIPE BELOW FOR DETAILED VERSION.

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