Recipe from Pasta Plus!! //



Prep:5, Cook:10, Chill: 1 hr
Preparation - Easy
Makes 2 cups

Making your own ricotta is easy and surprisingly delicious!

  • 2 quarts whole milk
  • 1 cup heavy cream or half and half
  • 1/2 tsp salt
  • 3 TBSP fresh lemon juice
OO  Large, heavy pot, large sieve, fine mesh cheesecloth, pot to set sieve in, covered storage container.

  1. IN heavy saucepan, bring milk, cream and salt to a rolling boil on medium heat, stirring occasionally to prevent scorching.
  2. ADD 3 TBSP lemon juice.
  3. REDUCE heat to low, simmer, stirring constantly until mixture curdles - 2 to 3 minutes.
  4. POUR mixture into cheesecloth-lined sieve.
  5. LET drain for an hour, until ricotta is firm.
  6. SPOON into container, cover, chill. Keeps up to two days.
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