Homemade ricotta cheese is unlike any ricotta you will buy in the store and is well worth the effort. It is perfectly creamy and pairs well with both savory and sweet dishes.
Couple important notes to remember when making ricotta. Do not use ultra-pasteurized milk or cream, as the process changes the protein structure of the milk and prevents it from separating. Do not use Meyer lemons, they are sweeter and have less acid.
You will need a heavy bottom saucepan with a lid, a wooden spoon, cheesecloth and colander. A thermometer is helpful to know when the milk has reached 190°. But if you do not have one you can heat the milk until it reaches a stage where there is a lot of steam and little bubbles began to form around the edge, but not boiling.
Homemade Ricotta Cheese
Ingredients
4C Whole milk (not ultra-pasteurized)
2C Heavy cream (not ultra-pasteurized)
1 ½t Sea Salt
2T Fresh lemon juice
4T White distilled vinegar
Directions
In a heavy-bottomed saucepan, combine whole milk, heavy cream and salt. Over medium heat and stirring frequently bring the milk mixture to 190°. Add the vinegar and lemon juice mixture and remove from the heat and gently stir for 10 seconds. Do not stir once the curds have started to form. Cover and let rest for 20 minutes.Run cheesecloth under warm water to dampen, then squeeze to remove excess water. Line a colander with the cheesecloth and place in sink.
Pour the cheese mixture into the prepared cheesecloth. Let stand 20 minutes to one hour depending on your preference in texture.
Cibo E Famiglia 
Wow Lauren, you are incredible. I never would have attempted that in a million years haha! Looks delicious. Hope you are all doing well during these crazy times.
Sending love, Francine
Sent from my iPhone
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