DIY: Easy and Fresh Organic Ricotta

For the little bit of dairy that I do eat, I prefer organic products—without the nasty added superhormones and antibiotics! Serve this homemade ricotta at your next party and your friends might think you took a week’s cooking course in Italy, but all you really did was cook milk and heavy cream until it’s about to boil (I didn’t even use a thermometer, just watched the liquid until it seemed right), then add some fresh lemon juice, a little sea salt, and let it strain for an hour or two.

So simple. So fresh. And so different from the store bought ricotta. I haven’t found organic ricotta on Mallorca, so when a recipe calls for it, I just make it with organic milk and cream.

Ingredients (makes about 2 cups of ricotta)

  • 3 cups organic whole milk
  • 1 cup organic heavy cream
  • 1/2 tsp sea salt
  • 3 tablespoons freshly squeezed lemon juice
  • cheese cloth (I used a nut milk cloth and a sieve because I didn’t have cheese cloth, but 3 layers of cheese cloth should do)
  1. Pour the milk and cream into a saucepan and add the sea salt. 
  2. Heat the milk and cream until it’s just about to boil, stirring it occasionally so it doesn’t stick to
  3. the bottom.
  4. Remove from heat.
  5. Add the lemon juice and swirl it around once or twice very gently and slowly. 
  6. Let the pot sit undisturbed for about 5 minutes.
  7. Line a large bowl with the layers of cheesecloth (or nut milk bag and sieve combination I used).
  8. Pour the curds and whey into the cheese cloth and let the curds strain for at least an hour. (An hour will produce a moist spreadable ricotta, while two hours will still be spreadable, but a bit thicker, like cottage cheese.)
  9. Discard the whey.
  10. Enjoy the ricotta immediately or transfer it to an airtight container and refrigerate for up to three days.

To your health and happiness!