Homemade Ricotta Cheese

Ricotta cheese is incredibly easy to make and so much tastier than the store version! There are two ways to make it: with lemon juice or with leftover whey.

Method One with Lemon Juice

What you need:

1 quart of Half and Half (I often double the recipe and use a half gallon)*
2 tbsp of lemon juice
Salt

Kitchen thermometer
Cheese cloth or thin kitchen towel
Strainer
Soup pot
Large bowl

Start by pouring the half and half into the soup pot. Cook over medium heat till it reaches 180 degrees. While it is heating up, line a strainer with the cheese cloth or thin kitchen towel. Put the strainer over a large bowl to catch the whey.

Once the cream has reached 180 degrees, take it off the heat and add 2 tbsp of lemon juice. Let it sit for about 5 minutes.

This is what the mixture will look like at the end of 5 minutes. The acid in the lemon juice curdles the milk, forming curds and whey.

Pour it into the strainer lined with cheese cloth and let it drain until desired consistency. Sprinkle with salt to taste.

*if you are going to increase or double the recipe, the ratio is 1 tbsp of lemon juice for every 2 cups of cream


Method Two with Whey

What you need:

1 quart Half and Half
1 cup living whey (e.g. from yogurt)*
Salt

Kitchen thermometer
Cheese cloth or thin kitchen towel
Strainer
Soup pot
Large bowl

The process is pretty similar to method one.

Combine half and half and whey in soup pot. Stir well.

Heat to 180 degree. Do not stir while heating.

While it is heating up, line a strainer with the cheese cloth or thin kitchen towel. Put the strainer over a large bowl to catch the whey.

Take pot off the heat and let sit for 10-15 minutes or until the milk curdles.

Pour it into the strainer lined with cheese cloth and let it drain until desired consistency. Sprinkle with salt to taste.

*There will be a good amount of whey left over after the ricotta has drained. This is not the same kind of whey that is left over after yogurt making. The ricotta whey does not have any live cultures in it like the yogurt whey does, so it can't be used to ferment anything. It does still have a lot of protein and flavor though and can be used in place of water in things like baking recipes, soup stock, etc. I have baked with it, but have yet to try it in a soup stock, although I've heard that it creates great flavor!