Fresh Ricotta
This beats the kind you can get in the store any day and its so easy. Enjoy on toast/ on pasta/ with roast veggies etc. etc.!
Fresh Ricotta
Ingredients:
- 4 cups whole milk (don't even think about trying to use skim)
- 1/2 cup cream
- 1/2 tsp kosher salt
- 3 tbsp fresh lemon juice (or distilled white or white wine vinegar)
Method:
- Set a large sieve over a deep bowl. (The sieve needs to be fine mesh and not have gaping holes. If you have one with big holes, you'll need to line it with cheese cloth or something that will allow the cheese to stay in while the liquid drains out.)
- Add milk, cream and salt to heavy bottomed pot. Stir and bring to a boil, but be careful not to let it boil over (this will happen quickly so keep an eye on it once it starts to foam).
- Turn off the heat and stir in the lemon juice. Let the mixture sit for 10 minutes until it curdles and the curds start to separate from the whey.
- Pour the mixture into a sieve so that the curds catch and liquid is able to drain out. If you let it drain for longer, it will be thicker. Best enjoyed warm, but you can cover tightly and keep in the fridge for a few days!
