Homemade Fresh Ricotta Cheese
Serves: about 2 cups
  • ½ Gallon Whole Milk
  • 1 cup Heavy Cream
  • ½ to ¾ teaspoon Pink Himalayan Salt
  • 2 tablespoons Fresh Lemon Juice
  1. Line a strainer with two to three layers of cheesecloth and place it over a large bowl. Set aside.
  2. Add the milk, cream, and salt to a large pot and slowly bring it two a boil, stirring occasionally to prevent the bottom from scorching. When the milk reaches a boil, add the lemon juice, stirring constantly, until the milk curdles. This may happen right away or take up to two minutes.
  3. Pour the curds and whey through the cheesecloth lined strainer. Let drain for up to 30 minutes. I only drain it for about 5 minutes as I don't like it to get too dry.
  4. Place the finished cheese in an airtight container and store in the fridge for up to two day.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/10/19/homemade-fresh-ricotta-cheese/