Ricotta Cheese Recipe
This Ricotta Cheese recipe is one of the simplest and most satisfying things you can cook with just four ingredients. You won't ever want to eat store bought ricotta cheese again. It is especially delicious when the curds are still warm and you can use our crackers - salt & seed go well - for scooping a sample directly from the cheesecloth.
Ingredients
- 2 litres full cream milk
- 250 millilitres pure cream
- 1/2 teaspoon salt
- 3 tablespoons lemon juice
Instructions
- Line a large strainer with a double layer of muslin (cheesecloth) and place it over a large bowl.
- Add the milk, cream and salt to a large saucepan. Slowly warm over medium-low heat, stirring occasionally to stop the milk from catching on the bottom of the saucepan.
- When the mix reaches a gentle boil (about 15 minutes), turn the heat down to low and add the lemon juice. Stir a few times to distribute the juice. You will see small curds start to appear fairly quickly. Remove from the heat and allow to sit for 10 minutes, during which time the curds will fully form.
- Pour the mixture into the lined strainer and let it drain for about 1 hour. The curds will collect in the muslin and the whey will drain through to the bowl.
- Chill the ricotta cheese in an airtight container in your fridge. It will keep for 2 - 3 days.