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, as a pizza topping, or in your favorite lasagna recipe. 

Ingredients: 
1/2 gallon (8 cups) whole milk (don't use ultra pasteurized or the recipe won’t work)
1 cup 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

Method:
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 milk curdles, about 2 minutes.
Remove from heat and cover. Let sit for 20 minutes.
Pour the cheese mixture in the prepared colander and let drain for about 15 to 20 minutes.
Once the liquid has drained off the cheese, place the cheese in a container and mix in the lemon zest. You can also add fresh minced herbs like thyme or basil.

Best if eaten fresh but can be stored in a container and refrigerated up to 10 days. 

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

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