Fresh Ricotta Cheese

Fresh Ricotta Cheese

Info

Rating
Calories
200.0
Protein
10.0
Sodium
528.0
Fat
11.0

Description

Surprisingly, it takes half a gallon of milk to get 1 1/2 cups of fresh ricotta. You'll need a double batch to have enough for the <epi:recipelink id="351042">gnocchi</epi:recipelink>. For the moistest, lightest consistency, let the curds drain only aslong as specified.

Ingredients

8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lemon juice

Directions

  1. Line colander with 4 layers of cheesecloth; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.
  2. Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.

Tags

    Milk/Cream Lemon Chill Simmer Bon Appétit
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