Did we say homemade cheese? Absolutely! We have to thank Steph of Snickerdoodle for turning us on to this great recipe for homemade ricotta cheese! Cheese is something that we always regarded as being something we could never make at home. But this recipe is so easy and fast! And the resulting cheese is better than what you normally would buy in stores!What you need:
- 2 quarts whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 3 tablespoons fresh lemon juice
Line a large sieve with a layer of (fine-mesh) cheesecloth and place it over a large bowl.
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring often to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes (although ours curdled almost instantly).
Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered. It will keep in the refrigerator 2 days.
Like we said above, this recipe is easy, fast, and delicious! It made enough fluffy, yummy cheese to make a 9 x 13 pan of stuffed shells! We're pretty sure we'll be making ricotta instead of buying it from now on!
we just made squeaky cheese and then made ricotta cheese with the leftover whey! homemade ricotta is the best!!!
ReplyDeletethanks for posting - I didn't know you could make ricotta at home with ingreadients that I always have on hand!
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