Monday, March 12, 2012

Homemade Ricotta Cheese

This is nothing better than freshly made ricotta cheese.  It is quick and easy to make, taste delish and works with a ton of recipes.  YES, I use whole milk.  YES, I use heavy cream.  If you must reduce the fat in this recipe do 1 quart whole milk and 1 quart skim milk.  Once you make it, you will never eat store bought ricotta again.

  • 2 quarts whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/3 cup fresh lemon juice
Line a large sieve with a layer of coffee filters (or paper towels, or cheese cloth) and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over medium 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.  You will be able to see the curdling happen.  Make sure you cook for at least 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 3 to 4 days.

Awesome on pizza or in a pasta dish.  My daughter eats it with a spoon!

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