CHEF JEFF — ONE BYTE AT A TIME: Homemade RicottaThe only regret you’ll have about this cheese recipe is that you haven’t made it before.
By: Herald Staff Report,
The only regret you’ll have about this cheese recipe is that you haven’t made it before.
½ gallon whole milk
1 cup heavy cream
1 teaspoon kosher salt
¼ cup fresh lemon juice
Line a large colander with cheesecloth and set over a large bowl.
Combine milk, cream and salt in a large, heavy saucepan and bring to a boil over medium heat (don’t cook on high, or the bottom will scorch). Remove pot from heat, stir in lemon juice, and let stand without stirring for 5 minutes.
Pour mixture into prepared colander and let drain until it has reached the desired consistency, 1 to 2 hours. Serve ricotta warm or refrigerate in an airtight container for up to 1 day before serving.
Yield: About 2 cups.
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