Ricotta Cheese from Scratch
Homemade ricotta cheese sounds extravagant, bit it is surprisingly easy!
fresh lemon juice
preferably Meyer lemon
or white wine vinegar
First dampen a double layer of cheesecloth and drape it over a colander. Set the colander over a deep bowl or large measuring cup.
Add milk, cream, and salt to a large deep stock pot and heat over medium heat.
Bring to boil, stirring occasionally. Once it begins to foam up and bowl turn off the heat.
Gently stir in the lemon juice and vinegar and let sit for at least 10 minutes. The mixture will separate into curds and whey.
Pour the mixture into the cheesecloth covered colander. Let sit for at least one hour, and longer for firmer cheese. The longer it sits and drains, the thicker the ricotta will become.
Remove the ricotta from the colander and use immediately or refrigerate.
Save the whey to use in pizza or bread dough.
Use as dip, in lasagna, in egg raviolis, lemon ricotta cookies, lemon-ricotta cakes!