Ricotta Cheese - Ciao Italia

By Maverick19

This recipe is from Mary Ann Esposito of Ciao Italia. There is a video on youtube showing how it's done. It's delicious!!!

Ingredients

• 2 quarts Whole Milk
• 1 cup Heavy Cream (organic if poss)
• 1/4 cup fresh Meyer Lemon Juice, 2-3 lemons
• 1/2 tsp Salt

Preparation

Step 1

Pour milk into large stainless steel soup pot. Add cream, lemon juice and salt. Use a whisk and cook over medium heat until candy thermometer registers 200-220 degrees F and curds begin to form. Have ready, a fine mesh colander lined with several layers of damp cheesecloth. Place this over a large bowl.


Pour milk mixture into cheesecloth and allow cheese to drain for at least an hour. Transfer the cheese to a container and refrigerate for up to 3 days.