Photo: Homemade Ricotta Recipe
Ingredients
- 6 1/2 cups whole milk
- 1 1/2 cups heavy cream
- Kosher salt
- 1 tablespoon fresh lemon juice
- 2 1/2 tablespoons distilled white vinegar
Directions
Line a large sieve with 2 layers of cheesecloth or paper towels and set it over a large bowl.
Bring the milk, cream and 1 teaspoon salt to a simmer in a large nonreactive pot over medium heat, stirring occasionally. Add the lemon juice and vinegar and cook, stirring, until the mixture curdles, about 1 minute.
Pour the mixture into the prepared sieve and let drain, discarding the liquid (whey) from the bowl as necessary, at least 5 minutes or up to 30 minutes for thicker cheese. Store in an airtight container in the refrigerator for up to 4 days.
Crostini Photograph by Kang Kim
How-To Photographs by Ben Goldstein/Studio D.
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By AmazonMama
on April 16, 2013
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Got super excited to make the calzones from the same March issue as this recipe... but it would have been great to have noted in the recipe in the physical magazine that you cannot use ultra-pasteurized cream (which is what they had at Costco. Now I've wasted 6 1/2c of milk, 2 1/2 c of the cream, and need to scramble for something else for dinner. Way to bum me out FNM!
(Though, as an aside, the chicken, broccoli, rice casserole from this issue was a huge hit last night.
By ejr_joe
Minneapolis, MN
on March 05, 2013
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Don't use Ultra-Pasturized milk or it won't curdle.
By Siamukha
on February 22, 2013
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I was so inspired after seeing this in the magazine. It was super fast, easy, and delicious! My first time making any type of cheese, and so glad I made this. Fun!
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