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
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.
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!!