We posted this on our Instagram here, but we wanted to make sure you all can see it on the site as well! Homemade ricotta cheese because that’s what having a good time means (hello 30’s)??? I made 2 different batches, one smooth and another on the chunky side. SO damn delicious on toast, in pancakes, in pasta, as a dip, on its own…I’m hype. See below for the super easy instructions.
- 1 quart whole milk ⠀
- 1 pint heavy cream⠀
- 1 teaspoon salt⠀
- Juice from 1 large lemon⠀
- 1-2 tablespoons of white vinegar (use the latter if you like a chunkier ricotta)⠀
Line a large colander with a layer of a fine-mesh cheesecloth and place it over a large bowl. Secure with a rubberband. ⠀
Bring milk, cream, and salt to a light boil under medium heat, stirring occasionally to avoid burning.⠀
Once you have a boil, lower the heat, and add the lemon juice and vinegar. Stir for 2 minutes (you’ll start seeing it curdle) Then remove from the heat and allow to sit for 5 minutes⠀
Pour the mixture into the lined colander and let it drain 1 hour. You can squeeze lightly once the hour is up to remove excess liquid. ⠀
Discard the liquid collected at the bottom of the bowl, and enjoy immediately or chill the ricotta in an airtight container for up to a week!!