Recipe courtesy of epicurious/gourmet w/ a few
Ingredients:
2qts whole milk (it was probably more like 3qts)
1c heavy cream (it was probably more like 1.25c)
1/2 teaspoon salt (approx 1T of kosher salt)
3 tablespoons fresh lemon juice (the juice of 2 limes)
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.
Results:
It looked like ricotta, it smelled like ricotta, it was ricotta! Success! We ate a few spoonfuls with raspberries last night. The rest sits in the fridge waiting for...
Ricotta Ideas to Try:
with honey
or maple syrup
lasagna
ravioli
stuffed shells
cheesecake
ricotta cakes
vagera
Oh, and so as not to be wasteful, check out what you can do w/ the leftover whey:
bread baking
soup stock
cook pasta in it
cook beans in it
water your plants
feed it to your pets
or just drink it
I have break baking plans - I'll keep you posted.
