Fresh Ricotta

There are many uses for fresh ricotta.  Once made, you will need to use it within a few days.  For some suggested recipes, see my earlier posts for Ravioli with Ricotta and Brown Sage Butter and Arugula, Ricotta, Pancetta Bruschetta.

Fresh Ricotta

½ gallon whole milk

1 cup heavy cream

¾ tsp salt

4 Tbs. lemon juice

olive oil

cheesecloth

Prepare strainer by lining it with cheesecloth, set over a large bowl.  In a large saucepot over medium heat, mix milk, cream and salt, stirring often.  Bring to a boil.  Immediately add lemon juice, stir, reduce heat to a simmer and cook for 2-3 minutes.  Pour into the prepared strainer and let drain for at least 45 minutes to one hour.

Once drained, add to a food processor and pulse 5-6 times until smooth.  You can add a tablespoon or so of olive oil to the mixture.  Serve or use immediately, or cover and keep in the fridge for 1-2 days.

Cheers!


4 comments

  1. August 5, 2011 at 8:27 am

    Yum, I love fresh ricotta but haven’t made it for ages. Love your bread picture too 🙂

    1. August 5, 2011 at 10:34 am

      Thanks! Its easy to make and so delicious!


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