Homemade Ricotta Cheese
recipe courtesy of Tasting Table
1/2 gallon whole milk
1 cup heavy cream
1 teaspoon salt
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1⁄2 teaspoon freshly ground pepper
In a large pot over medium heat, bring the milk, cream and 1⁄2 teaspoon salt to a rolling boil, stirring occasionally to prevent scorching. Add the lemon juice and reduce the heat to low. Simmer, stirring constantly, until the mixture begins to curdle (about 2 minutes).
Line a mesh strainer with cheesecloth and place it over a large bowl. Pour the mixture into the lined sieve and let the cheese curds drain, at room temperature, for one hour. You can save the water the strains out – it’s loaded with protein and apparently you can add it to soups or anything else that calls for water or stock.
The original recipe said to whip the ricotta with olive oil and salt and pepper in a blender. I did not do this – I couldn’t be bothered. I’m sure it would taste amazing, but to be honest, this cheese is good as is. I just drizzled it with olive oil and topped with fresh ground pepper, then served with a really nice whole wheat ciabatta bread and tomatoes.