Making Homemade Ricotta Cheese #2
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- 4 c
- whole milk
- 1 c
- heavy cream
- 1/2 tsp
- fine sea salt (optional)
- juice of 1 lemon
1Combine milk, heavy cream, and salt (if using) in a nonreactive heavy bottomed saucepan.
Place saucepan over medium-high heat and bring to a boil.
Add lemon juice and continue to boil, stirring constantly until curds separate, about 1 minute.
It may be necessary to adjust the heat to prevent cream from overflowing.
2Pour into a very fine-mesh stainless steel strainer. If your strainer is not very fine, line it with 2 thicknesses of washed and dampened cheesecloth.
Place strainer over a bowl that is deep enough for the strainer to sit over and not touch the liquid.
Allow cheese to drain for 1 hour in the refrigerator. Discard liquid and transfer ricotta to a covered container. Refrigerate until ready to
use, or up to 3 days.
As with recipe #1...it can be made with buttermilk, heavy cream, vinegar or lemon juice - there are many recipes and they are all good - just make sure to use whole milk - that makes it the best.