Fresh Ricotta

Fresh Ricotta
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  1. 1/2 gallon of whole milk
  2. 1 cup heavy cream
  3. 1/2 teaspoon salt
  4. 2 fresh lemons, juiced
  5. Special equipment: large sieve, fine-mesh cheesecloth
  1. Line a large colander with 3 layers of cheesecloth and place it over a large bowl.
  2. 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.
  3. 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.
The Mad Table