Fresh Ricotta Cheese
Homemade Ricotta Cheese
Makes ~ 2 C
You will need a colander and cheesecloth to make fresh ricotta.
2 qt Whole Milk (1 Half Gallon)
1 C Heavy Cream
1 t Salt
3 T Fresh Lemon Juice
Line a large sieve or colander with fine-mesh cheesecloth (if you can’t find “fine-mesh” cheesecloth, you can use regular cheesecloth – just layer 3-4 sheets thick).
Slowly bring milk, cream, and 1 tsp salt to a slow rolling boil in a large heavy pot over moderate heat, stirring occasionally to prevent scorching.
Add lemon juice. Reduce heat to low and simmer, stirring constantly, until mixture curdles, about 2 minutes.
Pour into lined sieve and let drain 10-20 minutes, depending on how soft you desire your cheese.
Chill the ricotta, covered. If some water separates during the chilling process, don’t worry, it will reincorporate with a quick stir or even on its own by the end of the chilling.
Fresh ricotta will keep in the refrigerator 2 days.
I added two cups of milk and 1 cup of heavy cream and 2 teaspons of white wine vinegar………..simmer to boil then added vinegar then set aside 10 minutes no curdling
what did I do wrong, my first attempt 
very discourage
Hi Jasmine,
I am sorry to hear your first attempt was unsuccessful – but not to fear – the first time I tried, I did not have a great result either. Here is what I would suggest: I use just milk in my recipe and lemon juice as my acid to curdle. This combination seems to work for me. (you can read the whole post and recipe, if you like) But the cliff notes are to bring the milk to a slow boil. You don’t want a roiling boil, but just past the simmering stage. Then add your lemon juice and start stirring. The stirring will help to keep the forming curds nice and small. I don’t think you need to let anything “sit” for ten minutes. I turn off the heat once I see the curds start to form, but keep the pot on the burner. I use a sieve to strain out the curds from the pot and then let them drain for an additional 5-10 minutes to remove any excess water and then all you have to do is chill the ricotta. Hope this helps. Keep on trying, its really worth it. Once you get one successful batch, you will be so happy you kept after it!
I have had great success on multiple occasions. The flavor is so good that I always double the recipe. I create an entire dinner around it from appetizers to dessert. lol
So glad to hear! I agree, I always make a double batch – I find there is never enough to go around, and so many applications!