Fresh Homemade Ricotta Cheese
Effortlessly Make Fresh Ricotta Cheese from Milk
Introducing our wonderfully fresh and delicately flavored homemade ricotta cheese. If you make it the day before, it’s perfect for topping salads or spreading on toast for sandwiches the next day. It’s incredibly simple to make, so give it a try!
Ingredients- 1 liter fresh milk
- 400 grams heavy cream (with high fat content)
- 1 fresh lemon (for juicing)
- 4 grams fine salt
Cooking Instructions
Step 1
First, prepare your fresh lemon. Cut it in half and squeeze out the juice, aiming for about 3-4 tablespoons. Be careful to strain out any seeds.
Step 2
In a pot, combine the 1 liter of fresh milk, 400 grams of heavy cream, and 4 grams of fine salt. Gently heat this mixture over medium-low heat. Stir occasionally to prevent scorching, and heat until small bubbles just begin to form around the edges of the pot. Avoid boiling. (Target temperature around 70-80°C / 158-176°F).
Step 3
Once the milk mixture is warm, gradually add the prepared lemon juice while stirring gently. It’s best to add it slowly, observing the mixture, rather than pouring it all in at once.
Step 4
As the lemon juice is added, the milk will begin to curdle, forming soft curds and separating into a clear liquid called whey. Continue to simmer gently over low heat for about 5-10 minutes, or until the curds have formed nicely.
Step 5
Set up a fine-mesh sieve over a large bowl, and line the sieve with a clean cheesecloth or fine-weave muslin. Carefully pour the curdled mixture into the lined sieve. The whey will drain into the bowl below.
Step 6
Gently gather the edges of the cheesecloth to form a bundle, tying it loosely to allow excess whey to drain. Then, place a heavy object (like a plate or another pot) on top of the bundle while it’s still in the sieve, pressing gently to remove more liquid. Refrigerate this bundle for at least 12 hours, or preferably overnight, to allow the ricotta to firm up nicely before serving.
