1 pint heavy cream or whipping cream, best if not ultrapasteurized
2 teaspoons citric acid (buy at Indian grocery store)
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 tablespoons lemon juice
cheesecloth or muslin
large colander
Instructions
Heat milk and cream until almost simmering, 190 degrees or so. Remove from heat. Add remaining ingredients and stir. Let sit for 1 hour, or sit overnight in refrigerator.
Line colander with triple thickness of cheesecloth or a layer of muslin. A clean muslin dishcloth works well. Pour cooled mixture into colander. Let it drain for one hour, until ricotta is firm and creamy.
Put ricotta into a 1 quart container and refrigerate until use. Best if used within 4 days.
Great as a spread on toasted baguette with black olive tepanade or honey and crushed hazelnuts, or for lasagne or ravioli filling, desserts, etc.
Originally Submitted
10/31/2012
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