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fresh ricotta recipe

Written on Sunday, August 21, 2016 | 2:23:00 PM




Makes : 1½ cups

Ingredients : 
- 2½ cups whole milk
- 1½ cups heavy cream
- 1½ teaspoons kosher salt
- 3 tablespoons fresh lemon juice, plus more if necessary

Preparation Method :
1) Set a medium sieve over a bowl, and line the sieve with a couple of layers of cheesecloth. 

2) Bring the milk, cream, and salt to a simmer in a saucepan over medium-high heat, stirring occasionally. Don’t walk away! You don’t want it to boil over. 

3) Add the lemon juice to the hot milk mixture, and stir until the mixture curdles, 1 to 2 minutes. Pour the mixture into the sieve and set it aside to drain, stirring occasionally to help it along, 30 minutes to 1 hour. The longer the ricotta strains, the thicker it will be. Store the strained ricotta in a covered container in the fridge for up to 1 week. It will thicken up further as it cools.

*tip :  If the mixture refuses to curdle after you add the lemon juice, try adding a little bit more juice, about a teaspoon at a time. 

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