Fresh Ricotta Cheese

Fresh Ricotta Cheese

Yield: 1 lb

Ingredients:

1/2 gallon whole milk, preferably grass fed

1 cup heavy cream

1/4 cup fresh lemon juice or white vinegar

1 teaspoon salt

 Directions:

In a medium pot, warm the milk and cream over medium-high heat until the surface becomes foamy and steamy and an instant-read thermometer inserted in the milk registers 185°; don’t let the milk boil. Remove the pot from the heat. Add the lemon juice and stir gently for 30 seconds; the mixture will curdle almost immediately. Add the salt and stir for 30 seconds longer. Cover the pot with a clean dry towel and let stand at room temperature for at least 1 hour.

Line a large colander with several layers of cheesecloth, allowing several inches of overhang. Set the colander in a large bowl. Using a slotted spoon, transfer the curds to the colander. Carefully gather the corners of the cheesecloth and close with a rubber band or tie with butchers twine. Let the ricotta stand for 30 minutes, gently pressing and squeezing the cheesecloth occasionally to drain off the whey. Transfer the ricotta to a bowl and use at once, or cover and refrigerate.