Home made lemon ricotta

Have you ever made your own cheese before?????  I can now scratch this off my list!  I am so so amazed at how easy this ricotta was to make.  Don't be fooled, this is NOT a lemony cheese.  The lemon curdles the milk and turns it into a ball of delicious milky cheese goodness.  I actually first made this cheese on my vacation in September and used it on some pasta with fresh clams we dug up on the beach.  This time, we used it for some butternut squash and mushroom lasagna. 

I found this recipe for the cheese, and am holding onto this one friends.

2 quarts whole milk

1 cup heavy cream

1/2 teaspoon salt

3 tablespoons fresh lemon juice

Read More http://www.epicurious.com/recipes/food/views/Fresh-Homemade-Ricotta-234282#ixzz2DIp8CkJf

 Here's what you need:

Cheesecloth
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
several halves of fresh lemon

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

Read More http://www.epicurious.com/recipes/food/views/Fresh-Homemade-Ricotta-234282#ixzz2DIpZfOPG

Read More http://www.epicurious.com/recipes/food/views/Fresh-Homemade-Ricotta-234282#ixzz2DIpZfOPG

Here's what you do:

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. 

Add the juice of a few squeezed lemon halves, then reduce heat to low and simmer, stirring constantly, until the mixture curdles. The curdling doesn't happen instantly.  You will have to continue this process until the milk curdles.  It took about 8 lemon halves before this happened for me.

Once curdled (you will know, believe me) pour the mixture into the lined sieve and let it drain 1 hour by hanging it from your sink faucet. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days. 

This is such an easy and tasty beginner cheese!  I look forward to trying to make different cheeses in the future. :)

Happy Monday friends!

Trish

 

2 quarts whole milk

1 cup heavy cream

1/2 teaspoon salt

3 tablespoons fresh lemon juice

Read More http://www.epicurious.com/recipes/food/views/Fresh-Homemade-Ricotta-234282#ixzz2DHuRFylD

• 2 quarts whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice

• Special equipment: large sieve, fine-mesh cheesecloth

print a shopping list for this recipe

Preparation

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

Read More http://www.epicurious.com/recipes/food/views/Fresh-Homemade-Ricotta-234282#ixzz2DHuLDb5P

• 2 quarts whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice

• Special equipment: large sieve, fine-mesh cheesecloth

print a shopping list for this recipe

Preparation

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

Read More http://www.epicurious.com/recipes/food/views/Fresh-Homemade-Ricotta-234282#ixzz2DHuLDb5P