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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fresh Homemade Ricotta Recipe

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This recipe for Fresh Homemade Ricotta is from Brynn and Nana's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 gallon whole milk
1 cup heavy cream
1 Tbl flaky sea salt
½ cup fresh, strained lemon juice (from two large lemons)
Directions:
Directions:
Line a colander with 3 to 4 layers of lightly dampened cheesecloth and set it in a clean sink or large bowl.

Clip an instant read or candy thermometer to the side of a heavy-duty 7 to 8 quart pot. Put the milk and cream in the pot and slowly warm it over medium heat, stirring occasionally with a silicone spatula, until it's 185º, about 20 minutes.

Remove from the heat, stir in the salt and then slowly pour the lemon juice over the surface of the milk. Once all of the lemon juice has been added, stir gently for 1-2 minutes to encourage curds to form.

Glently ladle the curds into the prepared colander. Fold the ends of the cheesecloth over the curds to loosely cover. Drain until it reaches your desired consistency, 30 minutes for a soft ricotta and up to 4 hours for a very firm, dry dense ricotta. Refrigerate if draining for more than a couple of hours. Transfer the drained ricotta to an airtight container and refrigerate for up to 3 weeks.

 

 

 

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