Making homemade fresh ricotta is so easy! Once you make it you will never use the boring stuff from the grocery store again. I find that you need to use the freshest milk and cream you can get your hands on…makes me wish I lived on a farm.
2 C whole milk
1 C heavy cream
2-3 T lemon juice
Heat the milk and the cream until just before it boils. Turn the heat off and mix in 2 T of lemon juice. I like to use fresh squeezed but a bottled works fine. Mix until small curds form or it looks like it’s starting to separate. Pour into a strainer lined with cheesecloth set over a bowl. Let cheese stain and cool down and then place in refrigerator and strain overnight. The result is a beautiful, rich ricotta that is delicious served with Turkey Meatball Sliders. Cheers!