Ricotta Cheese

 Ricotta cheese is super simple to make.   You can make this with just whole milk, but it's tastier with the heavy cream.  The more you drain it, the firmer it will become.   

RICOTTA CHEESE

(makes 2 cups)

Ingredients:

*5 cups whole milk

*1 cup heavy cream

*1 teaspoon kosher salt

*3-4 tablespoons freshly squeezed lemon juice

Stove Top Directions:

~Place a large sieve over a deep bowl.

~Line sieve with 2 layers of cheesecloth.

~In a large pot, pour milk, cream and salt.

~Sir until mixed.

~Bring to a boil, over medium heat, stirring occasionally.

~Turn off heat, and stir in lemon juice.

~Stir until milk starts to curdle.

~Allow mixture toss for 5 minutes until the mixture curdles.

~Carefully pour the mixture into the cheesecloth allowing the liquid to drain (throw away whey (liquid) or keep it for recipes calling for whey)

~Refrigerate ricotta cheese once it is drained to your liking or use right away in your favorite recipe.  

Instant Pot Directions:

~Place a large sieve over a deep bowl.

~Line sieve with 2 layers of cheesecloth.

~Pour milk, cream and salt into inner pot of your instant pot.

~Sir until mixed.

~Cover, leave value at vent.

~Select the yogurt function to adjust  until the digital display reads BOIL.

~When cooking time is up, remove lid.

~Remove inner pot from  instant pot.

~Add in vinegar.

~Stir until milk starts to curdle.

~Allow mixture toss for 5 minutes until the mixture curdles.

~Carefully pour the mixture into the cheesecloth allowing the liquid to drain (throw away whey (liquid) or keep it for recipes calling for whey)

~Refrigerate ricotta cheese once it is drained to your liking or use right away in your favorite recipe.