RICOTTA FROM AL FORNO

By BobD

Ingredients

• 4 CUPS WHOLE MILK
• 1 CUP HEAVY CREAM
• 1/2 TSP FINE SEA SALT
• JUICE OF 1 LEMON

Preparation

Step 1

COMBINE MILLK, HEAVY CREAM, SEA SALT IN A NON REACTIVE SAUCEPAN w/A HEAVY BOTTOM. BRING TO BOIL OVER MODERATELY HIGH HEAT.

ADD LEMON JUICE AND CONTINUT TO BOIL, STIRRING CONSTANTLY AND ADJUSTING THE HEAT SO THE CREAM DOES NOT OVERFLOW, UNTIL THE CURDS SEPARATE, ABOUT 1 MINUTE.

POUR INTO A VERY FINE MESH STAINLESS STEEL STRAINER OR AN OPEN MESH STRAINER LINED WITH SEVERAL LAYERS OF CHEESECLOTH.

PLACE THE STRAINER OVER A DEEP ENOUGH BOWL OR SAUCEPAN SO THAT THE BOTTOM DOES NOT SIT IN THE LIQUID.

ALLOW TO DRAIN FOR ONE HOUR IN THE REFRIDGERATOR UNTIL READY TO USE.

WILL KEEP FOR 2-3 DAYS.