Return to browse Pantry Recipes Homemade Spring Ricotta By Stephanie Pacillo Author's Recipe Notes: Making ricotta cheese is not very difficult and the final product is addictive and memorable! If you have access to a local dairy that can provide you with spring milk it is well worth the investment. Spring milk is much sweeter and more yellow due to the cow's diet of new grasses and will transform into some of the richest, creamiest cheese on earth. Servings: 6 Leave a comment Add to Favorites Print Recipe Email Recipe Share This Post Twitter Pinterest Facebook Google+ Recipe TagsBreakfast, Condiments, Spring Find More Recipes Featured Community Favorites Contributor Recipes Browse by Category Choose a Dish Type Dish Type Breakfast Condiments Dinner Lunch Sweets Tasting Box Choose a Ingredient Ingredient Beef Seafood Vegetables Choose a Season Season Spring Summer Ingredients Homemade Spring Ricotta ~ makes about 3/4 pound (1 1/2 cups) 1) 1/2 gallon whole milk 2) 1/3 cup fresh lemon juice (from 1 1/2 to 2 lemons) 3) 1/2 gallon heavy cream 4) pinch of sea salt to taste Buy these ingredients in our shop: Alaska Pure Sea Salt Directions 1) Add the milk, lemon juice, and cream to the pot. **Using a spatula, stir this mixture without touching the bottom of the pot for 5 seconds. 2) Place the pot over low heat and attach a candy or cheese thermometer to the inside of the pot. 3) Heat the mixture to 175 degrees. This should take 40 to 50 minutes, and you can stir once or twice over the course of this time. Do not scrape or touch the bottom of the pan with whisk or spoon. 4) Raise the heat to medium-high, without stirring. Watch the pot until the temperature reaches 205 degrees. Once it reaches temperature, let the mixture heat for 3 - 5 minutes. The surface of the milk will look like it is about to erupt, but it shouldn't boil. 5) Remove the pot from the heat and let sit for 10 minutes. Now you have curds and whey. 6) Lay a fine-meshed sieve over a large bowl or jar and line it with a double layer of damp cheese cloth. 7) Using a large slotted spoon, scoop the curds into the cheesecloth. Let the cheese drain for a few minutes, and if you like sprinkle sea salt and drizzle olive oil over the top of the curds. Enjoy! * Storage: Will keep in a covered container for 3 to 5 days. ** A simple trick to avoid scorching and protecting the pot while heating milk to high temperatures is to ice the pot. Before you even turn on the stovetop, put an ice cube in the pot and move the pot around so the ice covers every inch of the bottom as it melts. When the ice is entirely melted, leave the cold water in the pot and just add the ingredients to it. As long as you don't touch the bottom of the pot with a spoon or whisk as you stir throughout the recipe, the milk won't scorch the bottom of the pot.