- 1 L whole milk (preferably from a dairy farmer)
- 110 ml heavy cream (again from a farmer)
- 15 ml lemon juice or white wine vinegar
- 4 grams kosher salt
- 3 ea fresh bay leaves
- 1 small sachet containing any or all of the following: peppercorn, fennel seed, chili flake,
Line a colander with 4 to 5 layers of cheesecloth and set over a bowl so there is a few inches
between the bottom of the colander and bowl.
In a stainless steel pot mix together the milk, cream, salt, bay leaves and sachet. Set the pot
over medium-low heat and slowly heat the mixture, stirring occasionally, until the temperature
registers 180 degrees on an instant read thermometer. Add the lemon juice and continue to stir
until the mixture begins to curdle and separate. Remove from heat and let stand until the
mixture comes to room temperature. Pour the mixture into the colander and let strain for 5-10
minutes depending on how dry you want your ricotta to be. Remove sachet and bay leaves and
transfer to an airtight container. Refrigerate and enjoy within 5 days.
Ricotta is great on salads and fruit, for use in ravioli and lasagana, or anywhere else your
cravings for it fall. Enjoy!!!
Note: Save the whey and use as a base for soups.