Like 15 minutes and four-ingredients-you-already-have-in-your-house EASY.
This recipe is from Smitten Kitchen
(makes about 1 Generous Cup)
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon coarse sea salt
- 3 tablespoons freshly squeezed lemon juice
- Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom.
- Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.
- In the mean time, line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey).
- Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. (It will firm as it cools, so do not judge its final texture by what you have in your cheesecloth.)Discard the whey.
- Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.
>>We spread the ricotta on lightly salted fresh tomatoes and it was to DIE for. Next I want to try putting it in scrambled eggs.<<
tags: appetizer, dinner, homemade, cheese, diy cheese, snack