Easy to make Ricotta
This is quick and perfect when you have whole milk and a little cream reaching expiration date. Use the curd (Ricotta) for Lemon Zest Ricotta Pancakes and the Whey for Spinach & Ham Souffle. With this silky Ricotta and fresh Whey you are sure to win your families heart.
Combine 6 cups of whole milk, 1 1/2 cup of cream, 2 tea spoons kosher salt and most importantly 3 Tablespoons of fresh lemon juice in a saucepan and bring to a boil. Try not to stir but keep milk from browning on bottom of pan. Once it boils immediately remove from heat and let stand for 15 minutes. The curds should have started to seperate from whey. If not add one more Tablespoon of lemon juice.
Spoon curds from whey and place them in a fine sieve or use cheese cloth in a regular strainer to drain the curds from majority of liquids. Serve on crostinis with a little honey or spice it up a notch with homemade pesto. The perfect beginning to so many dishes. Enjoy
November 28, 2012