You guys, this recipe is so easy and so dang good, you will never buy Ricotta from the store again. Plus, this is so fresh that you are receiving all the nutrients and none of that inflammatory shelf life stabilizers, additives and gross stuff!
This recipe makes a little more than 1 cup of ricotta, feel free to double it.
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon coarse sea salt
- 3 tablespoons freshly squeezed lemon juice
- * Equipment Needed: large sieve like this and you will need one fine-mesh cheesecloth or a nut milk bag which you can get on amazon or any health food store.
- 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 a rolling boil in a heavy pot over moderate heat, stirring occasionally to prevent scorching. Make sure its a big pot cuz it can boil over quick (trust me).
- Add the lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
- Pour the mixture into the lined sieve and let it drain 1 hour.
- The liquid that is dripping out is the liquid whey, and the top is the curdles, protein making the cheese.
What is leftover?
Remember little miss muffin saying for us to eat our curds and whey? Well, ya thats what is leftover after your strain your ricotta out.
Whey is the cloudy, yellowish liquid that is leftover after milk is curdled. It’s packed full of probiotics, protein, vitamins, minerals, and enzymes.
Use the liquid to make bread, ferment veggies, thicken soups, add to smoothies, etc. You can also freeze it!