Classic Homemade Ricotta Cheese

Instructions

1. 1

   Pour the 4 cups of whole milk and 1 cup of heavy cream into a large pot.

2. 2

   Add 1/2 teaspoon of salt to the pot and stir to combine.

3. 3

   Place the pot over medium heat and heat the mixture until it reaches 190°F (88°C), stirring occasionally to prevent scorching.

4. 4

   Once the mixture reaches the desired temperature, remove the pot from the heat.

5. 5

   Add 3 tablespoons of lemon juice to the pot and gently stir to combine. Let the mixture sit undisturbed for 5-10 minutes. During this time, the curds will separate from the whey.

6. 6

   Line a colander with a few layers of cheesecloth and place it over a large bowl to catch the whey.

7. 7

   Carefully pour the curds and whey into the cheesecloth-lined colander. Let the curds drain for 1-2 hours, depending on how thick you want your ricotta to be.

8. 8

   Once the ricotta has reached your desired consistency, transfer it to a bowl and use immediately or store in an airtight container in the refrigerator for up to 3 days.