Homemade Ricotta Cream Cheese
This thick and rich cheese is easy to make and can be enjoyed in a plethora of ways.
servings: 12
total time: 2 hours
recipe by: Rae
Ingredients
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon coarse sea salt
- 5 tablespoons freshly squeezed lemon juice
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Directions
- In a 4 qt sauce pan combine the milk, cream and salt. Slowly bring up to 190-200 degrees (F.) over medium-low heat. Stir with a wooden or rubber spatula often.
- Remove from heat and add the lemon juice, stir only 2-3 times, very lightly, just to combine. Let it sit untouched for 5-10 minutes.
- In the meantime place a mesh strainer over a large bowl or dutch oven. Lay a clean tea towel or 4 layers of cheesecloth in the strainer.
- Carefully pour the liquid mix into the strainer. Let sit for 1-1 1/2 hours to strain. I covered mine with the dutch oven lid.
- After that the cheese is ready to eat.
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