Fresh Ricotta Cheese

1. 1

   Line a large, coarse strainer with two layers of damp cheesecloth and set it over a large bowl.

2. 2

   Bring the milk, cream and salt just to a boil in a large saucepan over medium-high heat, stirring occasionally.

3. 3

   Add the lemon juice, reduce the heat and simmer, whisking constantly for 2-3 minutes until mixture curdles.

4. 4

   (THIS IS THE ONE TIME YOU ACTUALLY WANT YOUR MIX TO CURDLE :) Pour into the lined strainer and let drain at room temperature for 1 hour.

5. 5

   Discard the liquid whey and refrigerate the ricotta tightly covered for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.