Fresh Homemade Ricotta
4 servings
20 minutes
Fresh homemade ricotta is a delicate Italian cheese with a soft, creamy texture and a hint of tanginess. Its roots go back centuries when Italian farmers used whey leftovers to create this delicacy. Made from milk, cream, and lemon juice, ricotta has a subtle flavor and versatility: it's perfect for desserts, pasta, baking or simply as a spread on bread. Fresh ricotta is an art of simplicity; it requires minimal ingredients but offers maximum enjoyment. When warm, it is soft and airy; after cooling, it becomes dense and rich. It can be used in lasagna, cannoli or even just with honey and nuts. Homemade ricotta is the taste of Italy made with love and care.
1
Line a large sieve with a layer of cheesecloth and place it over a large bowl.
2
Slowly bring the milk, cream, and salt to a boil, add lemon juice. Reduce to very low heat and cook, stirring constantly, until the mixture curdles, about 2 minutes.
- Milk: 2 l
- Extra-thick cream 48% fat: 1 glass
- Salt: 0.5 teaspoon
- Lemon juice: 3 tablespoons
3
Pour the mixture into the prepared sieve and let it drain for 1 hour.
4
After that, transfer the ricotta to a clean container, cover it, and chill in the refrigerator.
