Photo: Ricotta, Ricotta, Ricotta - Homemade Ricotta Recipe
Ingredients
- 1 quart whole milk
- 1 cup heavy cream
- 4 lemons, zested and juiced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
Directions
In a non-reactive 2 quart saucepan heat milk and cream to a boil and immediately remove from heat. Add juice, zest, salt and sugar, stir well and allow to stand 20 minutes. Line a conical sieve with cheesecloth and pour tepid mixture through, allowing the whey to drain through. (Save this for your pet). Allow to stand at room temperature for 2 hours and press lightly to form conical shape. Turn out onto plate and cover with wax paper. This is best eaten the day it's made but will last several days in the refrigerator.
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By jorstadk
on August 14, 2012
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I used this as a spread on a savory sandwich, so I skipped the lemon zest and added a dash of basil and oregano, and 2 garlic cloves, which were quartered and removed while straining. It was delicious!!
By sfmosteiro
on December 11, 2011
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i made this for a party and got rave reviews. i placed the ricotta on bruschetta and sprinkled with maldon salt and evoo. for those who think that the lemon flavor is too much, just leave out the zest!
By PipelineGypsy
Heflin, AL
on January 29, 2011
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If you omit the lemon, you wont get cheese. It's the acid in the juice that makes the "curds". If you don't like the lemon taste, you can substitute a good white wine vinegar. That is what I do if I am using the cheese in a savory dish. If I am going to use it in a desert, particularly one with fruit, I will opt for the lemon.
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