Homemade Ricotta Cheese

Ricotta Cheese is nigh impossible to get one's hands on when one is especially craving it on toast with honey. And when you DO find it in the grocery store in Kuwait, it's a little over US$9 for less than 2 cups of cheese.

Lightbulb moment: I can make my own ricotta for less than KWD 2 (or US$ 6.5), yielding more than 4 cups of the stuff!! *insert heart eyes emoji here*

A word of caution: after pouring on the cheesecloth, your ricotta will look a lumpy messy failure. Don’t panic! The longer it sits and drains, the drier and more solid it’ll get.

Use it on bruschetta toast with a little bit of honey for a snack or on pasta.

HOMEMADE RICOTTA CHEESE Makes: about 4 cups 8 cups whole milk 1 cup heavy cream ½ tsp salt (double if you want a moister cheese) Juice of 1 lemon Line a large sieve with fine mesh cheesecloth and place over a large bowl. In a heavy bottomed saucepan, combine milk, cream and salt. Continuously stir over medium heat until it reaches 190oF. Remove from heat. Stir, and while the liquid mixture is swirling, steadily pour in your lemon juice. Let sit undisturbed for 5-7 minutes. Pour mixture onto cheesecloth and let drain for 1-2 hours depending on how dry you want your ricotta. Serve immediately or place in an airtight container.