From smittenkitchen.com
Makes 1-1½ cups ricotta.
3 cups whole milk
1 cup heavy cream
½ teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice
Pour the milk, cream, and salt into a large nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat mixture to 190 degrees F, stirring occasionally to keep the bottom from scorching. Remove from heat and add the lemon juice, stirring gently once or twice to combine. Let sit undisturbed for five minutes.
Line a colander with 2-3 layers of cheesecloth and place it over a large bowl. Pour the mixture into the colander and let the curds strain for 1-2 hours, depending on desired firmness. It will continue to firm up as it cools. Discard the whey and transfer the ricotta into an airtight container. Refrigerate and use within 3-4 days.
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