February 13, 2012

Homemade Ricotta Cheese

My son Billy and his wife Emily are always adventerous in trying new recipes.  This one, Ricotta Cheese, was a standout, and they are willing to share the recipe:

2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice

-line large sieve with cheesecloth and place over a large glass bowl
-add milk, cream and salt to a large pot and bring to a boil
-stir constantly to avoid sticking
-once brought to a rolling boil, add lemon juice and reduce heat to a simmer
-the lemon juice will start separating the curds from the way (you will start to see the curds clumping)
-remove curds with a slotted spoon and transfer to the sieve
-allow curds to drain (should take ~1 hour to fully drain)
-add a little salt and use warm on bruschetta or place covered in refrigerator overnight
-tastes great in pancakes or lasagna
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