Wednesday, May 30, 2012

Fresh Homemade Ricotta

Ingredients:

  • 2 quarts whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice


  • Special equipment: large sieve, fine-mesh cheesecloth
Directions:

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 6-quart 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.

This was so easy!

*Courtesy of:  http://www.epicurious.com/recipes/food/views/Fresh-Homemade-Ricotta-234282

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