D.I.Y. Ricotta

By BobD

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 teaspoons kosher salt
• 2-3 tablespoons lemon juice

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Preparation

1. Combine 4 cups whole milk, 1 cup cream, 1 1/2 teaspoons kosher salt, and 2 tablespoons 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
lemons may not be
acidic enough; add
another 1 tablespoon
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.
Add it to your
favorite lasagna, or
spread some on toast
and drizzle it with
honey for breakfast.