Creamy Ricotta

1. 1

   Line a large fine mesh metal strainer with a triple layer of cheesecloth large enough to hang over the edges. Set over a 8 cup measuring cup.

2. 2

   Pour milk into a large very wide saucepan and heat over high. Stir often until milk becomes steamy and frothy around the edges or reads 185 degrees. about 8 minutes

3. 3

   Turn off heat

4. 4

   Stir in lemon jice and salt. Let stand until the liquid turns a yellowish colour and milky white curds float to the surface about 2 min. . Gradually pour mixture into the prepared strainer. Let sit, stirring curds very gently once ot twice until about 7 cups of liquid has drained off, about 5 min. Discard liquid

5. 5

   Transfer cheese into a bowl and refrigerate until chilled. Just before using, stir in cream. Ricotta will keep well, refrigerated up to 1 week

* Per serving · 4 servings · Values may vary.

No additional tips available.