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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Enjoy this fresh Italian cheese in easy weeknight dinners or a light dessert - of just spread it on toast! From Chatelaine magazine. Enjoy! Ingredients:
8 cups homogenized milk, at room temperature (3.25%) |
1/4 cup lemon juice |
1/2 teaspoon kosher salt |
2 tablespoons 35% cream |
Directions:
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. Pour milk into a large, very wide saucepan and heat over high. Stir often until milk become steamy and frothy around the edges or reads 185F on a thermometer, about 6 minutes. Turn off heat.
3. Stir in lemon juice and salt. Let stand until the liquid turns a yellowish colour and milky-white curds float to the surface, about 2 minutes. Gradually pour mixture into the prepared strainer. Let sit, stirring curds very gently once or twice, until about 7 cups of liquid has drained off, about 5 minutes. Discard liquid.
4. Transfer cheese into a bowl. Refrigerate until chilled. Just before using, stir in cream. Ricotta will keep well, refrigerated, up to 1 week.
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