Fresh Homemade Ricotta

adapted from Gourmet, April 2006

1 qt whole milk
1/2 c half-and-half
1/4 tsp salt
1 1/2 Tbsp fresh lemon juice
Line a sieve with a layer of cheesecloth - if you don't have cheesecloth, a large coffee filter works splendidly - and place it over a large bowl.
Slowly bring milk, half-and-half and salt to a rolling boil in a large pot over medium-low heat, stirring to prevent scorching. When the mixture is at a rolling boil quickly stir in the lemon juice, turn the heat down to low, and simmer, stirring constantly, for about 2 minutes until curds form.
Pour the mixture into the lined sieve and let it sit for one hour. If the ricotta is not to the consistency you'd like and the curds seem dry, fold in some of the liquid, a tablespoon at a time, until it reaches the desired consistency. After discarding the remainder of the liquid, chill the ricotta, covered.
Yields about 1 cup.


Blogger Peabody said...

I love making my own cheese. People are always impressed which is funny because it is so easy to make.

6:07 AM  
Anonymous Anonymous said...

Ooo, I've never even considered home-made ricotta! I'd love to give this a try, but what on earth is half and half?

4:21 AM  
Blogger emily said...

Peabody - I enjoyed this too, and was astonished at its ease. What types of cheeses do you make?

Ellie - half-and-half is half cream, half milk. I keep it around for my coffee and it's usually what I use in place of cream in spur of the moment recipes because it's what's on hand. You could use heavy or light cream, or probably even just more milk depending on the type of consistency you want.

6:24 PM  

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