homemade ricotta cheese

September 10, 2009

Ricotta is a really simple cheese to make at home, and the bit of time investment is really worth it! Spread it on ciabatta bread with sauted kale, garlic, lemon, and a fried egg for dinner. For dessert smear some on toast with honey and/or jam! So tasty!


Homemade Ricotta Cheese

Gourmet Magazine April 2006

Yield: about 1 1/2 cups


1 quarts whole milk

1/2 cup heavy cream

1/4 teaspoon salt

1 1/2 tablespoons fresh lemon juice

Special equipment: large sieve, fine-mesh cheesecloth

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a  heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.


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