Add 8 cups of whole milk and 2 cups of heavy cream using a large pot. Plus the two teaspoons of salt.
Heating The Milk
Using a candy thermometer, SLOWLY bring the temperature up to 190 degrees. (about 10 minutes).Make sure the milk never gets to a boil. Be mindful of the bottom of the pot, and do not allow the milk to become scorched. Use a spatula to stir and scrape the bottom during the heating.
The idea is to be gentle with the protein and fats in the milk. The slow heating process allows the fats and proteins to loosen up. Once an acid is applied to the lemon juice, the coagulation starts.
Once 190 degrees is reached, stir in the 6 Tablespoons of lemon juice. Stir to combine. You'll start to see the milk begin to thicken quickly. This is the coagulation process happening. You're making cheese!!!
Cover the pot with the heat off and allow it to coagulate for 15+ minutes.
As the acid does the work. The curds and whey will begin to separate. Thick pockets of curds will begin to form.After 15+ minutes:Pour through cheesecloth. Drain off all of the whey (liquid) from the curds(cheese). Do not allow the curds (cheese) to sit in the whey (liquid) for any amount of time. Once the whey level starts touching the cheesecloth's bottom, drain off the whey. Continue until all whey is gone and only the curd is left.
How To Shape The Ricotta Cheese
Take a large piece of plastic wrap. Layout the curds on top in a long log shape.Roll into shape and twist the ends.
Refrigerate, wrap in plastic wrap to set up.Before storage is your one chance to shape the ricotta.Fresh ricotta cheese will last 1 week, plus in the refrigerator. Over the days, the cheese will shrink a very small amount due to the frigid air in the refrigerator, causing dehydration.
Start with whole milk close to room temperature, this will reduce the time to get finished ricotta cheese.
The amount of lemon juice, if, after 5 minutes, the curds and whey aren't separating enough, you can add extra lemon juice.
Serving the cheese - the texture is best when served cold.
Fresh ricotta cheese lasts around 2 plus weeks in the refrigerator.
How To Make Ricotta Cheese - UHT Milk
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Homemade Ricotta Cheese Recipe, How To Make Ricotta Cheese, Ricotta Cheese - Ultra-Pasteurized Milk Method