Homemade Ricotta/Soft Cheese

So a recipe I was looking at called for goat cheese...well, yeah...that stuff is expensive so I looked on how to make it from scratch. Yep, goat milk was still expensive but I noticed the recipe was the same as homemade ricotta! So yay! I made this kind with basil and peppers but you can leave out that stuff and add powdered sugar for a sweet kind as well. It's not like the ricotta you buy in the store, it's infinitely more AMAZING and creamier!

Homemade Ricotta/Soft Cheese
makes approx 1 cup cheese
3 cups WHOLE milk (it must be whole!!!!)
1 cup heavy cream
3 Tbsp. FRESH lemon juice (I've never attempted it with bottled, but I imagine it wouldn't be as good)
1/2 tsp. kosher salt
2 leaves fresh basil; thinly cut
1/4 tsp. crushed red pepper
freshly cracked black pepper and additional salt to taste.
2 cloves garlic

First off, one thing you MUST have is a stainless steel pot with a heavy bottom.  It's something about chemicals that get released while the milk cooks that you won't have if you have the stainless steel. You also need cheesecloth, a colander, a deep bowl/large measuring cup, a wooden spoon, candy thermometer, and a clothespin or something to secure.

Go ahead and measure out 3 cups of whole milk and 1 cup of heavy cream

Put that into the pot along with the 1/2 tsp of salt. Turn heat on medium and all the candy thermometer. Stirring occasionally (with WOODEN spoon) you want this to get to 190 degrees fahrenheit.

         










While that is heating, go ahead and get 3 Tbsp of fresh lemon juice squeezed. It only took 1 lemon for me, but it might be more?

Once the mixture hits 190 degrees, remove from heat immediately and add the lemon juice. Stir 3 times and let sit for 5 mins. It will look like it is curdling...that is good!

While it cools, place the colander on top of your deep bowl and line with many layers of cheesecloth.....

After the 5 mins hits, pour the mixture into the cheesecloth carefully....

Take the cheesecloth at the edges and twist. Secure with the clothespin....

It makes a pouch for easier removal, let this sit for at least 1 hour. I let mine sit for 2 1/2 hours before I removed it to allow the whey to drain more thoroughly.

After it has set, remove from the cheesecloth and place in a bowl...

It is a very soft cheese. If desired, you can add powdered sugar to this mix and refrigerate for at least 30 mins to firm.... If you are making it like me...... Take 2 basil leaves and roll very tightly....

Go ahead and cut into very thin strips......

Then take the 2 cloves of garlic and run them across a fine grater/micro plane

Add all of this along with the other spices in with the cheese

Mix very well and put in refrigerator for at least 30 mins for flavor to incorporate.

Mmmm, yummy!!!! You can eat this on bread, use in recipes, etc. Enjoy!!!!