Irish Farmhouse Ricotta

1. 1

   Pour the milk, cream, and salt into a 3-quart stainless steel saucepan, and heat the milk to 190u00b0 F (88u00b0 C), stirring occasionally to keep it from scorching on the bottom. Remove from the heat and add the lemon juice, slowly stirring once or twice. Let the pot sit for 5 minutes. The milk will separate and form curds and whey.

2. 2

   Line a sieve with cheesecloth and place it over a large bowl. Pour the curds and whey into the sieve, and let strain for at least 1 hour.

3. 3

   Eat right away or transfer to an airtight container and refrigerate until ready to use. (Fresh ricotta will keep in the fridge for one week.)

* Per serving · 4 servings · Values may vary.

No additional tips available.