Homemade Ricotta Cheese

Let's say you want to make a really incredible Italian dinner for your loved ones. Your menu includes lasagna for your entree, and cannoli for your dessert.
You write out your grocery list, throw the kids in the back of your El Camino, and speed off to the store.
You stroll down the cheese aisle, and reach your hand out, for some rich, full-fat ricotta cheese. You look down at the container, examine it, and notice it's Sargento's part-skim ricotta cheese. You shudder, put the cheese back, and pick up the other brand of ricotta cheese that's sitting there. It's Frigo's part-skim ricotta cheese. What?? These are your only options? Where's the real stuff?

You really wanted to impress your family & friends with your flavorful Italian dinner. Now what do you do?

a) Buy the part-skim, hope for the best, and make Lou Gentine a richer man.
b) Decide to make your own, and buy some heavy cream, whole milk, and a lemon.
c) Forget the dinner, throw the kids in the back of your El Camino, and speed home.

The answer is B. Making your own whole-milk ricotta cheese is really easy! You can tell all of your loved ones that you made ricotta cheese, and impress them.
It tastes so creamy, that you'll want to eat it by the spoonful. Read the recipe below, to find out how to make this cheese. Just be careful to use cheesecloth or some coffee filters, to strain the curds from the whey. Don't use what you think is cheesecloth, but really isn't, and upset your mom.

Homemade Ricotta Cheese (Recipe by Emily)
Printable Recipe

3 cups whole milk
1 cup heavy cream
1/4 teaspoon salt
2 tablespoons fresh lemon juice

Line a colander with two layers of cheesecloth or a few coffee filters, and place it over a large bowl.

In a large saucepan over moderate heat, bring milk, cream and salt to a boil. Stir gently and occasionally to keep the milk from scorching. Add the lemon juice and simmer, stirring until the mixture curdles, separating into curds and whey, about 2 minutes. Cover the pot, remove from the heat and let stand for 20 minutes.

Pour the mixture gently into the cheesecloth-lined colander and let it drain for about an hour. Discard the liquid and put the ricotta in a covered container and refrigerate. Use within three days.

Makes about 1 cup