Homemade Ricotta

Now-I know, I know, you can buy this in the store. To me, it was an ingredient in recipes and nothing special. Let's say you bought a little too much milk for the week and have a little cream on hand, give making homemade ricotta a try and you'll never go back. It's very quick and easy and yet the results astound me. Creamy, rich, and I could stop tasting it while it was still warm!


4 cups whole milk

2 cups heavy cream

1 tsp fine sea salt

1/3 cup freshly squeezed lemon juice

Set a big mesh strainer over a bowl and line it with a couple layers of cheesecloth, so that the cheesecloth hangs over a bit. 

Bring the milk, cream, and salt to boil (in a non-reactive stainless steal pot) When it comes to a boil, remove from the heat and stir in lemon juice until just combined. Let sit for 2 minutes, until the curds separate from the whey. Pour into the lined sieve and let sit to drain for 15 minutes to an hour, the longer, the thicker. 

We loved this on toast with a drizzle of honey and a sprinkle of cinnamon.

There are many recipes out there, but the credit for this one should go to Lily Diamond, it's in her Kale and Carmel cookbook. 

Jesse MayhewComment