Homemade ricotta is simply amazing and a great brain boosting food for your family. Trust me- you will never want store bought ricotta cheese again. You can use various acids to make ricotta cheese but I love the use of freshly squeezed lemon juice because of the subtle aroma and flavor it brings to the cheese. There are very few ingredients in this recipe, so the quality of each is extremely important. Using a locally sourced whole fat milk and cream will set your cheese apart from the rest.Kubo and the Two Strings live streaming movie
Homemade ricotta cheese has always been my 1st choice of cheese when my children started solid foods for two reasons:
- The smooth and creamy texture of the cheese mixes well with pureed bitter vegetables and is easy for a young eater to swallow.
- The mild lemon flavor not only pairs nicely with bitter vegetables but will also encourage your child to accept the strong flavor of kale or broccoli.
The draining time of homemade ricotta determines the firmness of the cheese. Cheese that drains for a short time will be softer and more spreadable making it a great first food. For the best flavor, serve just after it cools.
- 1 gallon whole fat milk
- 1 cup heavy cream
- 1 tbsp. flaky sea salt
- ½ cup fresh lemon juice (3 small lemons)
- Cheese cloth
- Line a colander with 3 layers of dampened cheesecloth and set it in a clean large bowl.
- Put the milk and cream in a heavy pot and slowly warm over medium heat, stirring occasionally for 20 minutes.
- Remove from heat, stir in the salt and slowly pour the lemon juice over the surface of the milk. Once all of the lemon juice has been added, stir gently for 2 minutes.
- Ladle the curds into the colander slowly.
- Drain until it reaches desired consistency (30 minutes for a soft cheese and up to 24 hours for a dense ricotta).
- Refrigerate if draining for more than a couple of hours.
- Transfer the drained ricotta to an airtight container and refrigerate for up to 3 weeks.