Friday, April 25, 2014

Fresh Ricotta Cheese

Makes 1 1/2 cups
Surprisingly, it takes half a gallon of milk (8 cups)to get 1 1/2 cups of fresh ricotta. For the moistest, lightest consistency, let the curds drain only as long as specified.
8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lemon juice

Line colander with 4 layers of cheesecloth; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.
Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.

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