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Ingredients
| whole milk: 8 cups |
| light whipping cream (fluid): 1 cup |
| salt: 1/2 tsp |
| lemon juice: 3 Tbl (fresh) |
Fresh Ricotta Cheese
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
10 min -
Servings
2 serving(s)
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- Line a large, coarse strainer with two layers of damp cheesecloth and set it over a large bowl.
- Bring the milk, cream and salt just to a boil in a large saucepan over medium-high heat, stirring occasionally. Add the lemon juice, reduce the heat and simmer, whisking constantly for 2-3 minutes until mixture curdles. (THIS IS THE ONE TIME YOU ACTUALLY WANT YOUR MIX TO CURDLE :) Pour into the lined strainer and let drain at room temperature for 1 hour.
- Discard the liquid whey and refrigerate the ricotta tightly covered for up to 2 days.