Sunday, February 10, 2013

Homemade Ricotta Cheese

...pictured on crostini with dried cranberries.

6 C  milk
2 C heavy cream
½ tsp salt
1 Tbls lemon juice
2½ Tbls distilled white vinegar

Line a sieve with cheesecloth or paper towels; place it over a bowl. Combine milk, cream and salt in large saucepan over medium heat. Bring to boiling, stirring occasionally. Add lemon juice and vinegar; cook another minute or two, stirring constantly, until mixture curdles. Pour into lined sieve and let drain (approximately 20 minutes, more for thicker/dryer cheese). Store in airtight container in refrigerator -- for up to a week.

It would be easy to add in fresh herbs and infuse various flavors into a ricotta spread, ravioli or lasagna filling, etc. Lots of possibilities! :)


Unknown said...

How much does it make?

Tami said...

I should have measured when I made it... It does reduce down considerably. About 2 cups?