Fresh Ricotta Cheese
  • 1 quart (4 c) organic whole milk
  • ½ c heavy cream
  • ¼ t kosher salt
  • 2-3 t fresh lemon juice
  1. Place a large strainer over a larger bowl, and line the strainer with two layers of cheesecloth. My strainer sat very close to the bottom of the bowl, so I crumpled a few balls of tin foil to separate them. I also use binder clips to hold the cheesecloth in place.
  2. In a dutch oven, slowly bring milk, cream, and salt to a rolling boil over moderate heat. Stir often with a wooden spoon, scraping the bottom. You do NOT want the milk to scorch.
  3. Once the mixture is boiling, add the lemon juice, then turn off heat and stir constantly, until the mixture curdles, about 2 minutes.
  4. Pour the mixture into the lined sieve and let it drain for a few minutes. Pick up the cheese cloth that has caught the curds and place in a smaller bowl. and chill, covered. (You can discard the liquid in the large bowl.)
  5. The ricotta will last a few days in the refrigerator.
Recipe by My Utensil Crock at