Prep 15 mins
Cook 1 hr
This is the easiest cheese recipe ever!! I found the recipe in Gourmet Magazine. I use 1% milk, but you can use any kind, whole, 2% or even skim milk. This produces about 2 cups of dry curd ricotta; you can make it creamier, by draining it for a shorter time, or by stirring some of the drained liquid back into the cheese. If you use lemon juice it makes a good ricotta for desserts, and the one using vinegar is excellent for main dishes. Either can be used interchangeably, it's all about preference. The lemon is very pronounced.
- 2 pints 1% low-fat milk
- 1 cup cream
- 1⁄2 teaspoon salt
- 3 tablespoons fresh lemon juice or 3 tablespoons vinegar
- 1 cheesecloth, to line sieve
- Line sieve with cheesecloth and place in a large bowl. Set aside.
- Bring milk, cream and salt to a boil over medium heat stirring often to prevent scorching.
- When mixture boils, add lemon juice/vinegar and reduce heat to low. Stir constantly for 2 minutes until mixture curdles. When curdled, remove from heat and pour into prepared sieve .Allow to drain for 45 to 60 minutes. For creamier texture drain for 45 minutes, or add desired amount of drained liquid and stir. Will keep refrigerated for 2 days. Yields 2 cups.