Homemade Ricotta Cheese
- 8 cups Whole Milk
- 1 1/2 cups Heavy cream
- 1 TBS kosher salt
- 1/4 cup acid (lemon, vinegar, etc)*
- candy thermometer
- Line a strainer with three layers of cheesecloth. Place the strainer over a bowl and set aside.
- Combine milk, heavy cream, and salt in a pot like a Dutch oven.
- Attach the candy thermometer to the side of the pot. Then, place the pot with the milk and cream mixture over medium-high heat and lightly stir periodically.
- Wait about 15 minutes until the candy thermometer reads 185°F. Turn OFF the heat and add your acid. Stir lightly a couple of times to incorporate the acid. Then, let the mixture sit undisturbed for at least 5 minutes.
- CAREFULLY, pour the mixture into the prepared strainer with cheesecloth and bowl underneath. The majority of the whey will strain into the bowl. The curds sit in the strainer for **20 minutes, you can go longer if you want firmer ricotta.
- Next, lightly gather the cheesecloth to make a pouch with the curds inside, lightly wring out the whey.
- Add kosher salt.
- Gently fluff and let cool in the fridge.
*For acid, I used 2 small lemons and topped off the remaining with white distilled vinegar, to make 1/4 cup.
**For a firmer cheese, let the cheese sit for 30-45 minutes.