Ricotta Cheese




Once you try fresh ricotta, you'll never buy it again. I love spreading it on a toasted baguette and topped with marinated golden beets or garden tomatoes and fresh herbs.  It's also delicious with fruit.  I also like using it in my favorite lasagna recipes.

6 cups whole milk (don't use ultra pasteurized)
3 cups heavy cream (don't use ultra pasteurized)
1 teaspoon salt (I use pink Himalayan, a mild salt.  If you use regular table salt, use 1/2 teaspoon)
3 tablespoons fresh lemon juice
1 teaspoon lemon zest

Line a colander with 4 layers of cheese cheese cloth that has been dampened with water. Set aside.
In a 5 quart pot, add the milk, cream and salt.
Over medium heat, bring the milk mixture to a rolling boil stirring constantly as as not to scorch.  Make sure not to scrape the bottom of the pot as you stir or you will get weird chunks in your finished product.
Lower the heat to simmer and add the lemon juice.
Stir until the middle l curdles, about 2 minutes.
Remove from heat and cover. Let sit for 20 minutes.
Pour the mixture in the prepared colander and let drain for about 10-15 minutes.
For a denser cheese let drain for 20 minutes.

Best if eaten fresh but can be stored in a container and refrigerated up to a week.

This is a fun gift to give to neighbors with delicious crackers.  I've included a link to my favorites below.

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