Ciao Italia 2305 Homemade Ricotta

Ingredients

• 8 cups Whole Milk (preferably 3.25% fat for richer flavor)
• 1 cup Heavy Cream (adds extra richness)
• 0.25 cup Fresh Lemon Juice (about 2 lemons, freshly squeezed)
• 0.5 teaspoon Salt (kosher or sea salt, adjust to taste)

Instructions

1. Gather Ingredients and Equipment

   Measure 8 cups of whole milk, 1 cup of heavy cream, ¼ cup fresh lemon juice, and ½ teaspoon salt. Set out the deep pan, thermometer, whisk, cheesecloth, sieve, and a large bowl.

   Time: PT5M

2. Heat Milk and Cream

   Combine the milk and heavy cream in the deep pan and slowly heat over medium, stirring occasionally to prevent scorching.

   Time: PT10M

   Temperature: 210-220°F

3. Add Acid and Salt

   When the mixture reaches 210‑220°F, remove from heat and stir in the lemon juice and salt. Whisk gently for 10‑15 seconds until curds begin to form.

   Time: PT10M

4. Prepare Straining Setup

   Line the fine mesh sieve with a double layer of cheesecloth and place it over the large bowl.

   Time: PT2M

5. Strain the Curds

   Carefully pour the hot curdled mixture into the cheesecloth‑lined sieve. Allow the whey to collect in the bowl below.

   Time: PT5M

6. Drain the Ricotta

   Let the ricotta sit in the cheesecloth for 5‑10 minutes, or until it reaches your desired consistency. For a drier cheese, let it drain longer.

   Time: PT10M

7. Transfer and Store

   Gather the corners of the cheesecloth, lift the ricotta into a storage container, and refrigerate.

   Time: PT3M

Nutrition Facts

Calories

80

Protein

5 g

Carbohydrates

3 g

Fat

5 g

Fiber

0 g