Homemade Ricotta Cheese 

Ingredients for about 1 cup of cheese

3 cups whole milk (organic and not ultra pasteurized if you can find it)

1 cup heavy cream

3 Tbsp lemon jice

1 clove minced garlic (optional but a nice touch with Italian food)

1/2 teaspoon salt

Cheesecloth

Heat the milk and cream to the point right before a simmer (if you are using a thermometer – which is recommended – the temperature needs to reach 190 degrees.  Milk is to be scalding but not boiling…  bubbles should appear around the rim and it should be just to boiling point. 

Add the lemon juice and salt – and the garlic if you have selected to add – stir with a non reactive spoon  – I used one of my wooden spoons.  Remove from the heat and step away. Let it sit for 5 minutes.

Place the cheese cloth in a colander and place the colander in a bowl for collecting the whey.  Gently pour the curds into the cheesecloth separating the cheese from the whey.  The ricotta should set in the cheesecloth for 2 hours.  It is recommended for creamier cheese to bundle and hang the cheese to drain but either way works just fine.