Ricotta, Ricotta, Ricotta - Homemade Ricotta

1. 1

   In a non-reactive 2 quart saucepan heat milk and cream to a boil and immediately remove from heat.

2. 2

   Add juice, zest, salt and sugar, stir well and allow to stand 20 minutes.

3. 3

   Line a conical sieve with cheesecloth and pour tepid mixture through, allowing the whey to drain through.

4. 4

   (Save this for your pet).

5. 5

   Allow to stand at room temperature for 2 hours and press lightly to form conical shape.

6. 6

   Turn out onto plate and cover with wax paper.

7. 7

   This is best eaten the day it's made but will last several days in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.