Rich Ricotta

Rich Ricotta

Ingredients:
  • ½ gallon milk
  • 3 cups cream
  • 1 ½ teaspoon salt, course
  • 4 ½ ounces lemon juice
Method:
  1. Add milk, cream and salt to a small stock pot.
  2. Heat he milk to 190˚F, stirring occasionally.
  3. Remove from the heat and add the lemon juice, then stir it once or twice, gently and slowly.
  4. Let the pot sit for 5 minutes.
  5. Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey).
  6. Pour the curds and whey into the colander and let the curds strain for at least an hour.
  7. At an hour, you’ll have a tender, spreadable ricotta.
  8. At two hours, it will be spreadable but a bit firmer, almost like cream cheese.
  9. Serve the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.