Monday, January 26, 2009

Experimenting with Cheese (Ricotta)

Ricotta Cheese

  • 1 Quart Whole Milk
  • 1/2 Cup Heavy Cream
  • 1/4 tsp Salt
  • 1 1/2 TB Lemon Juice


Prep: Line a large sieve with a layer of cheesecloth and place over a mixing bowl.

On the stove:

  • Bring whole milk, heavy cream and salt to a rolling boil in a 6 quart heavy pot over moderate heat, stirring occasionally to prevent scorching.
  • Add fresh lemon juice.
  • Reduce heat and simmer, stirring constantly, until the mixture curdles.
  • Pour the mixture in the lined sieve and let drain 1 hour.
  • Discard liquid, chill Ricotta, covered. It will keep for 2 days. Will produce 1 cup.


  • Divide into 2 dessert bowls and serve with honey and cinnamon.
  • Bake on top of pizza.
  • Crumble on top of pasta.
  • Mix with herbs or garlic and a little olive oil and spread on top of bread.

1 comment:

  1. I'm looking forward to seeing what recipes you come up with - I just put a bread recipe on my blog yesterday if you want a look, you will like it. I'll put you on my blogroll!