Experimenting with Cheese (Ricotta)

Ricotta Cheese

Ingredients

• 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.

Ideas:

• 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.