- Complexity: Easy
- Srv: 10
- Total Time: 30 min
- By: Art of the Table
Ricotta is great on salads and fruit, for use in ravioli and lasagna, or anywhere else your cravings for it fall. Enjoy!!!
Note: Save the whey and use as a base for soups.
- 1 L whole milk (preferably from a dairy farmer)
- 110 ml heavy cream (again from a farmer)
- 15 ml lemon juice or white wine vinegar
- 4 grams kosher salt
- 3 ea fresh bay leaves
- 1 small sachet containing any or all of the following: peppercorn, fennel seed, chili flake, coriander seed)
- Line a colander with 4 to 5 layers of cheesecloth and set over a bowl so there is a few inches between the bottom of the colander and bowl.
- In a stainless steel pot mix together the milk, cream, salt, bay leaves and sachet. Set the pot over medium-low heat and slowly heat the mixture, stirring occasionally, until the temperature registers 180 degrees on an instant read thermometer. Add the lemon juice and continue to stir until the mixture begins to curdle and separate. Remove from heat and let stand until the mixture comes to room temperature. Pour the mixture into the colander and let strain for 5-10 minutes depending on how dry you want your ricotta to be. Remove sachet and bay leaves and transfer to an airtight container. Refrigerate and enjoy within 5 days.