Home Made Ricotta- 4 ingredients in 3 steps

I never knew it was so easy to make my own Ricotta. I've had some pretty bad experiences with the store bought stuff, it's always too watery and it spoils really quick.

If I had known that it was so easy to make my own Ricotta I'd have been doing this for years!

Lemme tell y'all, I made the best Lasagna I've ever had in my life tonight!

Try this recipe just once, and you'll be won over! In total, this recipe made 2 1/2 cups of fresh Ricotta and cost me around $4 and was 1,000,000 times better than the crud that you get in the plastic container for $7 at the supermarket.
(Yep, that's all it takes!)
Home Made Ricotta

• 2 quarts whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice

Directions:

Line a large colander with a layer of 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 occasionally to prevent scorching

.

Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2-4 minutes.

Pour the mixture into the lined colander and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

The finished product:

This was the most absolutely delicious Ricotta that I've ever had in my life! It was light and not watered down.. next time I'm making Cannoli!!

The Lasagna:


Mmmmmmmmmmmmmmmmm!