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Ingredients
| whole milk: 8 cups |
| salt: 1 tsp |
| lemon juice: 3 Tbl (fresh) |
Fresh Ricotta Cheese
Credit: Epicurious
User rating:
Surprisingly, it takes half a gallon of milk to get 1 1/2 cups of fresh ricotta. You'll need a double batch to have enough for the gnocchi. For the moistest, lightest consistency, let the curds drain only aslong as specified.
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Prep Time
min -
Cook Time
min -
Servings
1 serving(s)
Tags
Preparation
Line colander with 4 layers of cheesecloth; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.
Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.