Homemade Creamy Ricotta

1. 1

   Line a large fine-mesh metal strainer with a triple layer of cheesecloth large enough to hang over the edges.

2. 2

   Set over a 8-cup measuring cup.

3. 3

   Pour milk into a large, very wide saucepan and heat over high.

4. 4

   Stir often until milk become steamy and frothy around the edges or reads 185F on a thermometer, about 6 minutes.

5. 5

   Turn off heat.

6. 6

   Stir in lemon juice and salt.

7. 7

   Let stand until the liquid turns a yellowish colour and milky-white curds float to the surface, about 2 minutes.

8. 8

   Gradually pour mixture into the prepared strainer.

9. 9

   Let sit, stirring curds very gently once or twice, until about 7 cups of liquid has drained off, about 5 minutes.

10. 10

    Discard liquid.

11. 11

    Transfer cheese into a bowl.

12. 12

    Refrigerate until chilled.

13. 13

    Just before using, stir in cream.

14. 14

    Ricotta will keep well, refrigerated, up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.