Rich homemade ricotta

1 likes 0 comments Recipe by Urshy

Rich homemade ricotta of urshy - Recipefy

3 cups whole milk
1 cup heavy cream (or use less)
1/2 teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice

Big portion

2L full fat milk
1 teaspoon salt
1/3 cup lemon juice

1. 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. Turn off the heat [Updated] 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 (for bigger amount wait at least 10 minutes).

2. 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.)

appetizers March 23, 2015 21:17

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