2000s Recipes + Menus
Homemade Fresh Ricotta
Makesabout 2 cups
- Active time:30 min
- Start to finish:1 1/2 hr
April 2006
When creative director Richard Ferretti came to Gourmet, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd. Watch food editor Gina Marie Miraglia Eriquez demonstrate how to make your own fresh ricotta.
- 2 qt whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 3 tablespoons fresh lemon juice
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Equipment:
cheesecloth
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Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
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Slowly bring milk, cream, and 1/2 tsp salt to a rolling boil in a 6-qt heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice. Reduce heat to low and simmer, stirring constantly, until mixture curdles, about 2 minutes.
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Pour into lined sieve and let drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.
- Keywords
- richard ferretti,
- cheese,
- dairy,
- italian
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