Unlike the store-bought version, homemade ricotta has a much better texture, flavor, and appearance. It is also easy and convenient to make at home. Try this ricotta in your next recipe which calls for it, or as a spread on baguette drizzled with olive oil. You are sure to be pleased!
Homemade Ricotta
8 cups whole milk
3 cups heavy cream
2 teaspoons salt
10 tablespoons lemon juice (freshly squeezed)
In a nonreactive pot, add milk, cream, and salt. Monitor temperature with a candy thermometer. When the temperature reaches 200 degrees, remove pot from stove, and add lemon juice. Stir, and allow to sit undisturbed for 15 minutes. Then, in a bowl with a cheesecloth and colander, pour the mixture, separating the curds from the whey. Allow to remain in this position for 1-2 hours, depending on desired thickness of the ricotta. For a thicker ricotta, allow to separate closer to the 2 hour time.
In a nonreactive pot, add milk, cream, and salt. Monitor temperature with a candy thermometer. When the temperature reaches 200 degrees, remove pot from stove, and add lemon juice. Stir, and allow to sit undisturbed for 15 minutes. Then, in a bowl with a cheesecloth and colander, pour the mixture, separating the curds from the whey. Allow to remain in this position for 1-2 hours, depending on desired thickness of the ricotta. For a thicker ricotta, allow to separate closer to the 2 hour time.
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