HOMEMADE RICOTTA CHEESE
Ricotta is an Italian whey cheese made from sheep, cow, goat or Italian water buffalo milk whey left over from the production of cheese.
Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Ricotta cheese, the delicious key ingredient in Italian dishes from lasagna to cannoli, is simple to make in your own kitchen. Homemade ricotta cheese requires just a few ingredients, and the result is lighter and fresher than store-bought cheese.
*6 cups whole milk
*3/4 cup heavy whipping cream
*1/2 teaspoon kosher salt
*3 tablespoons fresh lemon juice
Line a fine mesh sieve with two layers of cheesecloth . Place the sieve over a large bowl.
In a heavy pot over medium heat, bring milk, cream and salt to a boil, stirring frequently. When the mixture comes to a boil, reduce heat to low, add lemon juice and let simmer, stirring constantly. When the mixture begins to curdle (about 3 minutes), remove from heat.
Pour the mixture into the cheesecloth-lined sieve and let it drain completely (this takes about 45 minutes.) Discard the liquid and refrigerate the ricotta in a covered container. Store in the fridge for up to 4 days.