- 4 cups whole milk (can be substituted for 2% and some heavy cream or half & half)
- 1/2 tsp coarse salt
- 1 lemon (or 3 tbsps of lemon juice)
How to Make It
This method and ratio is very similar to a lot of recipes out there - this one uses 2 1/2 cups of 2% milk and 1 1/2 cups of half & half – so long as you don’t go below 2%, you should be fine.
- In a large, heavy saucepan, heat the milk (and cream, if you’re using it) and salt over medium-high heat until it’s steaming – if you have a thermometer, it should read 190F. Stir it occasionally to keep it from scorching on the bottom.
- Remove the pot from the heat and gently stir in the lemon juice, only stirring a couple times. Let it sit undisturbed for 5-10 minutes.
- Line a colander or sieve with a double thickness of cheesecloth and set it in/over a large bowl; pour in the curds and whey. (If the whey is too deep and the colander is sitting in it, you can pour it off into another bowl.)
- Let the ricotta sit for an hour or so – the longer it drains, the drier it will be. Place a plate on top of it if you want to press out as much whey as possible.