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Rich Fresh Ricotta





½ gallon whole milk

4 tablespoons lemon juice

2/3 cup whipping cream

pinch of sea salt

pinch of nutmeg




Combine the milk, lemon juice, and cream in a large container.  Bring to a simmer and boil for 2 minutes.  The milk will be thoroughly curdled.


Pour the milk through a sieve lined with double thickness cheesecloth or a cotton towel.  Allow the liquid to drain from the curds for 30 minutes. Pour off liquid that collects below the strainer so it is not sitting in liquid.


Gently twist the towel to force the last bit of moisture from the ricotta cheese.


Turn the cheese into a bowl and stir in the salt and nutmeg.  Keep refrigerated and use in the next 3 days.


Yield: 2 cups