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Ricotta Cheese




Source of Recipe


Unknown


Recipe Introduction


*For a creamier, richer ricotta, replace a half cup of whole milk with an additional half cup of heavy cream!


List of Ingredients




3 1/2 cups of whole milk*
1/2 cup of heavy cream*
1/2 tsp of salt
3 tbsp fresh lemon juice


Recipe




Line a seive or strainer with fine-mesh cheesecloth and put it over a large bowl.
Combine milk, heavy cream, and salt in a 6 quart pot and bring it to a rolling boil over the stove, stirring occasionally to prevent burning. Add lemon juice and reduce the heat to a simmer, stirring constantly until your mixture curdles. This will take 2-5 minutes.
Pour your mixture into your lined strainer and let it drain for about an hour. The longer you let it drain, the firmer it will become. Discard the liquid (unless you want to use it for something else) and enjoy the ricotta immediately, or pack it away in an airtight container in the fridge. It’ll stay fresh for about 2 days.

Enjoy your ricotta spread on a toasted slice of french bread and topped with honeyed figs, or wherever else your cravings take you!