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Wednesday, May 10, 2017

Fresh Ricotta Cheese Recipe

Fresh Ricotta Cheese Recipe

GOURMET APRIL 2006
YIELD  
Makes about 2 cups

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


PREPARATION

    1. Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
    2. 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.
    3. 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.