CHEF JEFF — ONE BYTE AT A TIME: Homemade Ricotta

The only regret you’ll have about this cheese recipe is that you haven’t made it before.

Homemade Ricotta

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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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