Ingredients

• Milk (1 gallon – raw milk preferred, not ultra pasteurized)

• Heavy cream (1 qt.)

• Lemon juice (½ cup – juice of 3 fresh lemons)

• Nutmeg (½ tsp.)

• Salt (1 tsp.)

How to Prepare

1. In a large pot, add milk and cream. a. Turn heat to medium.

2. Warm the milk and cream for 10 – 15 minutes or until the temperature reaches 190 – 200 degrees and just begins to boil.

3. Add salt and nutmeg. Stir.

4. Turn off heat and continue to stir. Remove from the heat, then add lemon juice.

5. Continue stirring for 5 – 7 minutes. a. Set aside for 10 – 15 minutes.

6. Place a mesh colander over a large bowl, cover the colander with a cheesecloth.

7. Slowly ladle cheese and why the mixture into the mesh colander to strain.

8. Once all the cheese and whey mixture has been strained, knot the ends of the cheesecloth and twist to completely remove moisture from the ricotta cheese.

9. You can remove and leave as much moisture as you desire depending on what recipe you are using the ricotta cheese for. Enjoy!