photo about_zps9b9a046a.png  photo before_zps57f47fad.png  photo Untitled_zps486d62b9.png  photo recipes_zps93a1c386.png  photo tutorials_zps7aa74d09.png

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:




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


Directions
-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
Pin It

No comments:

Related Posts Plugin for WordPress, Blogger...