Homemade Creamy Ricotta

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 8 cups homogenized milk, at room temperature (3.25%)
• 1/4 cup lemon juice
• 1/2 teaspoon kosher salt
• 2 tablespoons 35% cream

Recipe

• 1 line a large fine-mesh metal strainer with a triple layer of cheesecloth large enough to hang over the edges. set over a 8-cup measuring cup.
• 2 pour milk into a large, very wide saucepan and heat over high. stir often until milk become steamy and frothy around the edges or reads 185f on a thermometer, about 6 minutes. turn off heat.
• 3 stir in lemon juice and salt. let stand until the liquid turns a yellowish colour and milky- curds float to the surface, about 2 minutes. gradually pour mixture into the prepared strainer. let sit, stirring curds very gently once or twice, until about 7 cups of liquid has drained off, about 5 minutes. discard liquid.
• 4 transfer cheese into a bowl. refrigerate until chilled. just before using, stir in cream. ricotta will keep well, refrigerated, up to 1 week.