This homemade ricotta cheese only happened after going to three different markets in L.A. and not being able to find one bucket of organic ricotta cheese. A blessing in disguise after all, because you haven’t tasted real ricotta cheese until you make your own.
Thankfully I was able to find organic raw milk from grass-fed cows, and that is the secret to the most decadent and creamy ricotta cheese you ever tasted. If you can not find organic raw milk, just use organic whole milk mixed with a good splash of organic cream.
Making homemade ricotta cheese is actually a very simple process; I don’t even know why I ever bothered buying any at all.
If you happen to have any store-bought ricotta in your refrigerator, just have some fun and do a blind taste test: one spoonful of homemade ricotta and one spoonful of the store-bought. It is absolutely incredible !
Fun project to get the kiddies involved as well, not to mention educational.
Use it in lasagna, stuffed manicotti or shells, over spinach pizza or stuff some crispy cannoli shells. I have a good feeling you will stop looking for store-bought ricotta after you make your own.
- 1 qt whole milk organic grass-fed
- 1/2 c heavy cream organic
- 1 pinch sea salt
- The juice from 1/2 small lemon organic
- 15 "x 15" Cheese cloth
- In a medium sauce pan bring the milk and cream to a gentle boil together with the sea salt. Squeeze in the lemon juice, stir and cook for a couple of minutes until it curdles. Remove from heat and let it sit for a few minutes.
- Strain the mixture into a bowl through a mesh strainer lined with the cheesecloth. Transfer the homemade ricotta cheese to a bowl and discard the cheese cloth. Serve fresh or refrigerate up to 5 days.