Fresh Ricotta Cheese

© Katherine Stetson

For about two cups of cheese:

  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon sea salt
  • 3 tablespoons fresh lemon juice (or white wine vinegar)

Line a sieve with cheesecloth and place over a bowl.  Set aside.

In a two-quart saucepan, heat milk, cream and salt slowly to a boil, stirring to prevent the bottom from scorching.  Add the lemon juice and stir gently until curds form.  Remove from the heat and pour through the cheesecloth.  Let drain until cool enough to handle and then gently squeeze excess whey from the cheese.

Place the bundle on an inverted small plate and cover with another plate.  Place about 5-8 pounds of weight on the top plate.  Iron skillets and assorted heavy cans work well!  Allow to drain in a cool place for several hours.  Remove cheesecloth and wrap the ricotta in plastic wrap.  Refrigerate overnight.

Copyright © Katherine Stetson, all rights reserved.