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Clinton Kelly Homemade Ricotta

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Homemade Ricotta
•8 cups whole milk
•4 cups heavy cream
•4 teaspoons Kosher salt
•6 tablespoons lemon juice


1Line a large sieve with 2 layers of dampened cheesecloth and place over a large bowl.
2In a large saucepan over medium-high heat, add milk, heavy cream, and salt. Bring to a rolling boil, stirring occasionally with a wooden spoon. Remove from heat, add the lemon juice. Allow the mixture to stand for 1 minute, until it curdles. It will separate into thick parts, the curds, and the milky part, the whey.
3Strain the mixture through the cheesecloth-lined sieve. Drain for 30 minutes at room temperature. Once the mixture is thick and creamy, transfer to a medium bowl (discard the cheesecloth and remaining whey) use immediately or store in the refrigerator for up to 5 days in a container with a tight fitting lid.
4Tip: Use this fresh ricotta recipe to make Michael’s Ricotta and Herb Ravioli with Classic Alfredo!

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