Tuesday, July 21, 2009

Fresh Homemade Ricotta

Homemade ricotta cheese is so simple and so worth the small effort. Never use store bought when this can be made within minutes (active time). I used the ricotta to make my favorite pizza - White Pizza with Sausage & Broccoli Rabe. So good....

Recipe Source: Gourmet 2006

Yield: Makes about 2 cups
2 quarts whole milk (8 cups)
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice

Special equipment: large sieve, fine-mesh cheesecloth
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth (I used cheesecloth from Wegmans) and place it over a large bowl.
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

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