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Fresh Ricotta Recipe

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This recipe for Fresh Ricotta, by , is from The Family Cookbook of 5 Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josh Thompson

Category:
Category:

Ingredients:  
Ingredients:  
Whole Milk 2/3 gallons
Heavy Whipping Cream 1/3 gallons
Lemons - 3 medium sized
Salt - To taste
Pepper - To taste

Directions:
Directions:
In a Sauce pan combine cream and whole milk

Stirring frequently bring cream and milk to a temperate of 197º the milk should look somewhat frothy

Remove from heat and cut lemons quickly before squeezing their juice into the cream being careful to avoid seeds getting into our milk and cream mixture.

Give the Milk and cream a stir then let sit for 5-10 seconds. A curd should appear as the whey seperates from the now cheese solids

Pour our cheese into a stainer lined with cheese cloth and let drain in the fridge for 1 hour until mostly dried.

Add A small amount of cream to the cheese along with whey until a creamy ricotta is formed season to taste with salt pepper and more lemon juice as needed

Number Of Servings:
Number Of Servings:
Makes 2 - 3 pints
Preparation Time:
Preparation Time:
15 - 20 minutes
Personal Notes:
Personal Notes:
I competed in a culinary competition in 2018 where I had one hour to cook a whole dish start to finish. I choice to make the most obnoxious dish I could with the time I had. I filled my dish with fancy techniques and things most people wouldn’t attempt to do with only one hour to cook. I was stuck on what would really woah the judges and after brain storming for a few days I came up with making cheese from scratch. I found a base recipe and modified it I found adding cream gives the cheese slightly larger curds and a creamier texture which I found over all to be more enjoyable.
It’s delicous us and easy and goes great with most any protein and vegetable.

 

 

 

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