Freshly made ricotta is so good, you'll want to eat it by the spoonful. With so few ingredients, the quality of each is very important. The better your milk and cream, the better your cheese will be. A high-quality sea salt will also make a difference. If you’d like to make a little less, the recipe is easily halved.
Line a colander with 3 to 4 layers of lightly dampened
cheesecloth, and set it in a clean sink or large bowl.
Clip an instant-read or candy thermometer to the side
of a heavy-duty 7- to 8-quart pot. Put the milk and cream
in the pot and slowly warm it over medium heat, stirring
occasionally with a silicone spatula, until it’s 185°F, about
Remove from the heat, stir in the salt, and then slowly
pour the lemon juice over the surface of the milk. Once
all of the lemon juice has been added, stir gently for 1 to
2 minutes to encourage curds to form.
Gently ladle the curds into the prepared colander. Fold the ends of the cheesecloth over the curds to loosely cover. Drain until it reaches your desired consistency, 30 minutes for a soft ricotta and up to 24 hours for a very firm, dry, dense ricotta. Refrigerate if draining for more than a couple of hours. Transfer the drained ricotta to an airtight container and refrigerate for up to 3 weeks.
nutrition information (per serving):
per 2 Tbs., Calories
3, Fat Calories
30, Saturated Fat
2, Monounsaturated Fat
3, Polyunsaturated Fat
Photo: Scott Phillips