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Fresh Homemade Ricotta Recipe

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This recipe for Fresh Homemade Ricotta, by , 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!

Contributor:  
Contributor:  
Liz Wilson

Category:
Category:

Ingredients:  
Ingredients:  
1 gallon whole milk
1 cup heavy cream
1 Tbl flaky sea salt
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 185, 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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