How To Make Ricotta Cheese

Sorry for the delay in posting this recipe for Homemade Ricotta Cheese. I was reminded by one of my
facebook buddies, thank you Lynne : )

8 cups whole milk
1 cup heavy cream
1 teaspoon salt
3 tablespoon fresh squeeze lemon

Method:
Add milk, heavy cream and salt to the pan and bring to a slow boil.
Stir from time to time to prevent the milk from scorching.
Once the milk begins to boil add the lemon juice and stir in for about 2 minutes longer.
The milk will begin to curd.
Remove and drain on a cheese cloth for about 20 minutes.
The cheese will become thicker the longer it is left to drain
in cheese cloth

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2 Responses to “How To Make Ricotta Cheese”

  1. Jay says:

    Hi Holly,

    I don’t have a recipe where I use the whey, but here’s how I use it. In any soup recipe instead of using chicken broth or beef broth, you could use the whey in place of it. I hope this helps and happy cooking : )

  2. Holly says:

    I’m so glad you are doing something with the whey. No one else that I have watched how-to’s on has. I was wondering, is there a link or video to the soup you made with it? If there isn’t, could you tell me what kind of soup it was? I apologize, I’m new to the cooking world and everything has me in awe lol.

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