The recipe produces very delicate and smooth ricotta. It really matters what kind of dairy you use; organic whole milk and not ultra-pasteurized cream are best, if possible. I also want to emphasize the importance of timing: Do not overheat the milk-cream mixture, and do not let it boil. Otherwise, you will end up with tough and rubbery curd. And please, remember that the adjective “fresh” is applicable for a couple days only, so consume the cheese within two days.
Ingredients
2 liters (1/2 gallon) whole milk (Snowville)
1 cup whipping cream, preferably organic, pasteurized (not ultra-pasteurized)
1/2 tsp salt
1/4 cup fresh lemon juice
optional — favorite herb (chives, parsley, thyme and oregano are great)
Preparation
1. In a large, heavy-bottom pot, combine the milk, cream, and salt. Heat over medium heat, stirring occasionally to prevent the bottom from scorching, until an instant-read thermometer registers 180ºF. Add the lemon juice and stir.
2. Reduce the heat to low, and continue heating the mixture until the curds form (not just when the milk curdles — it happens immediately after the lemon juice is added — but when the whey separates and the curds are obvious). DO NOT let the mixture come to a boil.
3. Remove the pan from the burner and let stand for a little while (about 10 to 15 minutes) to cool slightly. Meanwhile, line a sieve with several layers of cheese cloth. Set the colander over a large bowl (if you plan to keep the whey) or over the sink (if you plan to discard the whey). Transfer the cheese into the lined colander, and drain for about 15 minutes to 1 hour (or longer, if you plan to use the ricotta as a filling in pies or pastries, or if any particular recipe specifies so). Combine with herbs.
4. Transfer the cheese into a lidded container and store in the refrigerator. The ricotta will firm up after several hours in the refrigerator. Consume within two days.
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