Homemade ricotta cheese Yields C 8 cups whole milk (do not buy ultra-pasteurized, because the recipe will not work) cup cream teaspoon kosher salt 4 tablespoons freshly squeezed lemon juice (about 2 juicy lemons worth)
I will never ever, never ever, ever never buy ricotta cheese again! This recipe is easily doubled or tripled and super easy. I was amazed that I actually made my own cheese! I used it in lasagna and it was fantastic. It is super creamy and fresh. Please try this, you wont be disappointed!