Heavy Bottomed Pot
- 4 cups (946.35 g) Whole Milk
- 1 ⅓ cup (317.33 g) Heavy Cream
- 1 ½ teaspoon Sea Salt
- 4 tablespoon Lemon Juice, Freshly Squeezed
Line a colander with a double layer of cheesecloth and place in the sink
Combine the milk, salt and cream in a large, heavy-bottomed pot and stir together
Heat your mixture over medium-high heat until mixture reaches 190-195 degrees Fahrenheit
Remove from heat and immediately add lemon juice
Stir once slowly then let everything sit undisturbed for 10 minutes. Wait until you see curds starting to form before continuing on!
Once you see curds forming on the top of your milk mixture, pour mixture into the prepared colander carefully and let drain for one to two hours, depending on how dry or moist you would like your ricotta to be!
Calories: 281kcal | Carbohydrates: 10g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 88mg | Sodium: 669mg | Potassium: 258mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1034IU | Vitamin C: 4mg | Calcium: 214mg | Iron: 1mg