DIY "Ricotta"

By mirelsonp

The recipe for this quick, fresh cheese from Mozza chef Nancy Silverton should be a part of every cook's repertoire. It calls for only four ingredients and takes just 30 minutes to make. While it's not technically ricotta (Italian for "recooked") because it's not made by reheating whey (the liquid left over from making mozzarella), it boasts a fresher flavor and creamier texture than the stuff in your supermarket dairy aisle.

Ingredients

• 4 cups whole milk
• 1 cup cream
• 1 1/2 tsp kosher salt
• 3 Tbsp lemon juice (divided)

Preparation

Step 1

1. Combine whole milk, cream, salt and 2 Tbsp lemon juice in a saucepan and bring just to a boil without stirring. Immediately remove pan from heat.

2. Let mixture stand for 15 minutes at room temperature. As time passes, the curds will begin to separate from the whey. If only a few curds form, your lemon may not be acidic enough; add another 1 Tbsp lemon juice, gently stir so you don't break up the curds too much, and let stand for 5 minutes more.

3. Using a large spoon (not slotted) or measuring cup, spoon curds into a cheesecloth-lined sieve set over a large bowl. The longer you drain the ricotta, the denser and more flavorful the cheese will be.