Homemade Fresh Ricotta 1

Tags

• Italian
• Fruit Juice
• Milk/Cream
• Cheese
• Citrus
• Dairy
• Quick & Easy
• Lemon
• Gourmet

Ingredients

• 2 quarts whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice
• Special equipment: large sieve, fine-mesh cheesecloth

Directions

• 1.

  Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

• 2.

  Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

• 3.

  Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.