I cannot think of any reason at all to buy ricotta cheese after making it fresh. It’s sweet and yummy and just way better than anything you can get at your local store. I made enough to make these cannoli treats, but which I would have made extra to use the next day.
Fresh Ricotta Cheese
- 4 cups whole milk
- 1/2 cup heavy cream
- pinch salt
- 2 Tbsp lemon juice
Line a colander with a double-ply of cheesecloth.
Slowly bring milk, heavy cream and salt to a boil in a heavy pot, stirring regularly. Add lemon juice to pot, reduce heat, and simmer while stirring until the milk curdles. Pour the mixture into the colander and drain liquid. Let it continue to drain for about an hour, then wrap cheese in cheesecloth and refrigerate.