Tuesday, January 18, 2011

Homemade Ricotta

Close your eyes. Picture a cloud. Now take a bite out of it. Now open your eyes, combine four simple ingredients and poof…you’ve got delicious, creamy, fluffy ricotta right before your eyes! Really, it’s that easy.

½ gallon whole milk
1 cup cream
½ tsp. salt
3 Tbs. lemon juice
Mesh sieve
Over a large bowl, place the metal sieve and line with cheesecloth.

In a large pot, bring milk, cream, and salt to a rolling boil, stirring occasionally. Add the lemon juice and simmer for 18 minutes, stirring often. At this point, the curds will separate.
Pour the mixture into the prepared cheesecloth and let drain for 1 hour. Chill and enjoy this fluffy cloud of cheese.
Serving Suggestions
Stir into your favorite pasta sauce (Tomato, Pesto).
Spread on tartines.
Mix with honey and lemon zest, and serve as a dessert.

No comments:

Post a Comment

Around the Table

Around the Table
We love good food, get excited for Market Basket & Trader Joe's, serve salad out of a pasta pot, marvel in food photography, and love to laugh. You're always welcome at our table. Click on this photo to view our "People Around the Table" album.