Adapted from a recipe by Richard Ferretti, Gourmet Magazine
When creative director Richard Ferretti came to Gourmet, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd. Watch food editor Gina Marie Miraglia Eriquez demonstrate how to make your own fresh ricotta.
2 qt whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Heavy-duty fine mesh cheesecloth
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 1/2 tsp salt to a rolling boil in a 6-qt heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice. Reduce heat to low and simmer, stirring constantly, until mixture curdles, about 2 minutes.
Pour into lined sieve and let drain 1 hour. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid. Chill the ricotta, covered; it will keep in the refrigerator 2 days.
Yield: Makes about 2 cups
Watch a video demonstration of this recipe.
Recipes: Dairy Dishes, Ricotta Cheese, KosherAdd a comment