Also not a Cordon Bleu recipe, but good, while we are trying to figure out what to do with this blog.
Home Made Ricotta
2 quarts whole milk
1 cup heavy cream
1/2 tsp kosher salt
3 TBSP fresh lemon juice
Bring the milk, cream, and salt to a rolling boil over medium heat, stirring frequently so it doesn't burn. Keep an eye on it so it doesn't boil over. When it is boiling, add the fresh lemon juice and reduce heat to low. Stir constantly until it curdles - 30 seconds to 2 minutes.
Pour into fine cheesecloth or a linen dish towel draped over a colander or sieve. Leave for 1 hour, until the liquid has drained out. Longer if you want it firmer. Store in the fridge for up to 2 days.
Makes about 1 quart of cheese, depending on how long you actually leave it to drain.
Thursday, July 24, 2008
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1 comment:
Thank you for the recipe! It was delicious at Daughter of's wedding!
And thanks for the recipe to use the ricotta in, too!
Can you also post the recipe for Carmahanan? Cramargan? Cranachan -- that's it. The tasty cream-raspberry-whiskey thing.
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