Here’s a SIMPLE home made cheese that is absolutely delicious and easy to do. We used the homemade ricotta to help fill a from scratch (including pasta and sauce) lasgna that beats anything this side of Italy! Try making some today.
- 2 quart whole milk
- 1 cup heavy cream
- ½ teaspoon salt
- 3 tablespoons fresh lemon juice
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl. Slowly bring milk, cream, and salt to 185 degrees F in a heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, stir once or twice and let the mixture sit undisturbed for 5-10 minutes. Pour the mixture into the cheesecloth lined colander over a bowl to catch the whey and let it drain for several hours. Discard the whey, chill the ricotta, covered; it will keep in the refrigerator 2 days.