Ricotta Cheese Recipe
- 1 litre organic whole milk;
- 1 cup 15% organic cream;
- 2 to 4 tbsp fresh lemon juice;
- A pinch of sea salt;
- A large sheet of cheese cloth;
- In a large saucepan over a medium-high heat, combine the whole milk, cream, lemon juice and salt. Stir briefly, yet thoroughly to ensure the lemon juice is mixed throughout the dairy. Avoid stirring after this point, as the curds (which are actually the cheese) will begin to form and you don’t want to disrupt their shape. Allow the mixture to come to a boil.
- Once the mixture has reached a boil, remove from the heat and allow it to cool for at least 15 minutes. At this point, the whole surface should be curdled. If not, you’ll have to add more lemon juice and return to the heat for a few moments.
- Line a colander with the cheese cloth (the cloth should be folded enough to form 5 to 6 layers). Place the colander in a large bowl, which will collect the whey as it drains from the cheese.
- Once the mixture has cooled, use a large spoon to scoop out the curdled cheese and place it in the colander. Continue to do so until only the whey is left over in the pot. Once finished, leave the cheese on the counter still in the cheese cloth and allow it to continue to drain for anywhere from 30 minutes to an hour. After 30 minutes, you may want to wring the cheese out by using the cheese cloth. Keep in mind that the longer the cheese is left to drain at room temperature, the more flavourful it will be.
- Store the cheese in an air tight container in the fridge. It should keep for a week or two without any problem, but I’m sure you’ll be like me and eat it up way before that time.