Homemade Ricotta

Creamy, delicate, and so simple — this version will make you wonder why you ever bought it pre-made.

Ingredients

• 3 cups organic whole milk (not ultra-pasteurized)

• ½ cup heavy cream

• 1 teaspoon salt

• Juice from 1 lemon

Instructions

1. Prepare the Cheesecloth
   Line a medium bowl with three layers of cheesecloth. Set aside.

2. Heat the Milk and Cream
   In a saucepan, bring the milk, cream, and salt to a gentle boil over medium heat. (Use a thermometer if you have one — aim for 185°F.)

3. Add Lemon and Let Sit
   Turn off the heat and stir in the lemon juice gently. Let the mixture sit undisturbed for 10 minutes, allowing curds to form.

4. Strain the Ricotta
   Carefully pour the mixture into the cheesecloth-lined bowl to separate the curds from the whey. Pour off any excess liquid.

5. Let It Drain
   Leave the ricotta to strain for 15 to 20 minutes, depending on how creamy or firm you like it. Enjoy warm or refrigerate for later.