Fresh Ricotta CheeseI’m about to give you something that will change your life! No need to thank me, just enjoy!

I’ve spent my entire life buying H U G E amounts of ricotta cheese. Seriously! Ricotta cheese is a staple in my home. It has a variety of uses, on toast with jam, in a pasta bake, soups, pizza, and the list goes on. What I never realized was, making fresh ricotta is probably just as easy as boiling a pot of water….. I know, it doesn’t seem possible! But, friends, I am not feeding you a load of bullshit, I’m feeding you ricotta!

Now, ricotta is traditionally twice cooked….. but we aren’t going to do this here, simply because it really isn’t necessary. I’m only going to tell you to cook the cheese ONCE! And folks, this is life changing…. so much so, that you may never buy the store bought version again, E V E R!

Here is what you will need for approximately 16oz of fresh ricotta:

8 cups whole milk
2 cups heavy cream
3 tsps cheese salt (although, if you don’t have this, table or coarse salt will do)
Juice from 3 lemons

Wait! I must be forgetting something?! Nope! Four ingredients folks! Just 4!

Now, put all of the ingredients into a large, heavy pan and bring the contents to a rolling boil. Allow the concoction to boil a couple of minutes (don’t stir) and then remove from heat and allow the mixture to cool down slightly.

Next, line a wire strainer with cheesecloth. Scoop the mixture (don’t pour as this will break up the curds) into the strainer and allow the cheese to drain. Once the cheese has cooled down, twist the cheesecloth closed (like a pouch) and tie close. Place the cheese in the strainer and put it in the fridge. You can use the cheese the same day, or within a couple of days. Enjoy!