HOMEMADE FRESH RICOTTA

By west757

When creative director Richard Ferretti came to Gourmet, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd.

Ingredients

• 2 qt whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice
• EQUIPMENT: cheesecloth

Preparation

Step 1

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and 1/2 tsp salt to a rolling boil in a 6-qt heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice. Reduce heat to low and simmer, stirring constantly, until mixture curdles, about 2 minutes.

Pour into lined sieve and let drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.