Fresh Ricotta

Courtesy of the magazine: Bon appétit...

 

This recipe for this quick, fresh cheese only takes 4 ingredients and 30 minutes.

 

Fresh Ricotta

1. 4 cups whole milk*
2. 1 cup cream
3. 2 Tbsp. lemon juice**
4. 1.5 tsp kosher salt
5. cheese cloth, strainer, bowl, spoon.

1. Combine 4 cups of whole milk, 1 cup cream, 1.5 tsp kosher salt, 2 Tbsp. lemon juice in a sauce pan and bring just to a boil, without stirring.  Immediately remove pan from heat.
2. 2. Let mixture stand for 15 minutes at room temp.  As time passes the curds will begin to separate from the whey.  If only a few curds form your lemon may not be acidic enough.  Add another 1 Tbsp. gently stir as to not break of the curds.  Let stand an additional 5 minutes.
3. Using a large spoon (not slotted) or measuring cup, spoon curds into cheesecloth lined strainer, set over a large bowl.  The longer you drain the ricotta, the denser and more flavorful the cheese will be.  I would recommend putting a paper towel over the open bowl so nothing can land in your cheese (dust, cat hair, etc...) it will take a while to sift through the curds.  After curds are separated keep your ricotta in a air tight container for no more than 3 days.

*I used whole milk and light cream, I've heard that 2% milk works too.  I also

**I didn't use fresh lemon juice, I used the concentrate and ended up using 3 TBS to get the curds to form.

 

bon appétit!

 

I'm making baked ziti with it, which will be the next post.