HOMEMADE RICOTTA CHEESE
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- 3 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon coarse sea salt
- 3 tablespoons freshly squeezed lemon juice
- (candy thermometer, cheese cloth and strainer)
- 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.
- 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 add salt.
- 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, or, if you’re one of those crafty people who use it for other things, of course, save it.
- Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.
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