In my family, ricotta is omnipresent. My Sicilian grandma puts it on pretty much everything. It’s creamy, comforting and affordable. This is bar far the best homemade ricotta you’ll ever have. And it’s deceivingly simple too!
8 cups whole milk
1 1/2 cups heavy cream
2 teaspoons coarse salt
1/4 cup fresh lemon juice, strained (about 2 lemons)
You will also need:
Large sauce pot
Pour milk and cream to a large pot. Add salt. Warm slowly over a medium/high heat. Stir every few minutes with a wooden spoon.
Once the mixture reaches 190°F / 88°C, immediately turn the heat off. It should take about 15-20 minutes.
Add lemon juice, gently incorporate with spoon.
Let it rest for 5 minutes. The acid and heat will allow the dairy to curdle. The curds will separate from the whey.
Line colander with two layers of cheese cloth. Let is slowly strain.
For a creamier result, let is strain for about 20 minutes. If you are using the ricotta for cooking, let is strain for an hour, for a firmer product.