Ricotta Cheese Recipe


  • 1 gallon of whole milk
  • 1 cup of heavy cream
  • 6 lemons juiced
  • 1 piece of dampened cheesecloth
  • 1 sauce pan or large pot
  • 1 slotted spoon
  • Optional – Salt, pepper and fresh herbs



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1. Take your milk and heavy cream and put into your pot and heat up over moderate heat

2. Stir your liquid often make sure it doesn’t scald and burn and stick to the bottom

3. Once your liquid is almost at a boil add your lemon juice (don’t add too early, look for little bubbles to form around the sides)

4. Once your acid is added to your milk and cream you will start to see curds forming, drape your cheesecloth over a large bowl and at this point take your spoon and remove the curds from the liquid and put into your cheesecloth

5. Remove all the curds from your milk until your milk is a translucent color (should look like water with milk added to it)

6. Wrap your curds in your cheesecloth and let drain for an hour or so in the refrigerator (you may need to hang the cheesecloth over a bowl to drain it)

7. After your ricotta has cooled you need to heavily salt and pepper your cheese and then you can add herbs or whatever you want


Tip: If your cheese is too dry you can add some heavy cream and stir it into the ricotta to moisten it

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