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)
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.
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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