Homemade Ricotta Cream Cheese
Servings: 12
Total Time: 2 hours total, 20 minutes active time
Ingredients
3 cups whole milk
1 cup heavy cream
1/2 teaspoon coarse sea salt
5 tablespoons freshly squeezed lemon juice
Directions
1. 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.
2. 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.
3. 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.
4. 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.
5. After that the cheese is ready to eat.
2. 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.
3. 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.
4. 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.
5. After that the cheese is ready to eat.
Notes & Tips
Spread on bread, bake in a cheesecake or lasagna, melt over a pasta dish or store covered in the fridge for 1 week. Use in place of store bought ricotta or cream cheese in recipes. This makes about 1 cup.