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Ricotta Cheese - Fresh Recipe

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This recipe for Ricotta Cheese - Fresh is from Sandra's Cookbook, 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:  
2 litres of whole milk
1 c heavy cream
1/2 t salt (1 tsp for savoury)
3 T fresh lemon juice

Directions:
Directions:
In a 6 litre pot, bring the milk, cream to a slow boil, stirring occasionally to prevent scorching. Reduce heat to a simmer, add lemon juice and salt. Stir well. Turn heat off, allow to sit for 8-10 minutes. With a slotted spoon, check to see if there are large chunks of curd. If there is still a large amount of whole milk, add another tablespoon of lemon juice or vinegar and stir well. Let stand 2-3 minutes longer.

Carefully pour the curdied milk into the cheesecloth. Let stand for one hour at room temperature. Remove the cheese, reserve the residual whey for another purpose.

Chill the ricotta in a tightly covered container. Will keep up to 1 week in the fridge.

Tips:
With the warm fresh ricotta wrapped in the cheese cloth, place a plate on top and a can of veggies for weight, overnight in the fridge. For a Ricotta Salata, paneer or Queso fresco. The whey can be use as a base of a vinaigrette. Top the ricotta with cinnamon and sugar for a tasty dessert. Add fresh orange, lemon zest and honey to ricotta for a great pancake or french toast topping.

Number Of Servings:
Number Of Servings:
2 cups
Preparation Time:
Preparation Time:
Overnight

 

 

 

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