I’d been hearing for awhile that homemade ricotta cheese is pretty simple to make. Let me be the first to confirm the rumors. It is indeed easy to make, provided you have cheesecloth on hand (which I do & so should you, my dears).
The ingredients are so basic, the preparation so simple, why would you buy store-bought ricotta ever again?
This recipe yields one cup of ricotta, which is enough for a whole lotta things. For the skillet pizza above, you can find the pizza crust recipe for the skillet pizza above here and the homemade pizza sauce here. And of course, all of these recipes are in Eat Happy (you should buy it, if I do say so myself).
- 4 cups whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- Juice of 1 small/medium lemon (about a tablespoon and a half)
- Bring milk, cream & salt to a boil, stirring with a wooden spoon so it doesn’t get too filmy along the sides of the pot.
- When at a boil, add the lemon juice, turn heat down to a simmer, and stir constantly. Mixture will begin to curd after 3-4 minutes. The curds will look quite tiny and then clump only slightly more.
- Pour the curd mixture into a large bowl through a cheesecloth laid in a strainer. The liquid will drain through and the ricotta will form out of the remaining curds.
- Only strain the cheese curd mixture for 5-10 minutes to avoid the ricotta getting too dry. Cool off ricotta in the fridge until you are ready to eat it.