Description
It’s fresh ricotta, y’all!
Ingredients
- 3 cups Whole Milk (preferably Not Ultra-pasteurized If You Can Find It)
- 1 cup Heavy Cream
- 3 Tablespoons Lemon Juice
- 1 clove Garlic, Minced
- ½ teaspoons Salt
- 1 whole Sheet Cheesecloth
Preparation
Heat the milk and cream to the point right before a simmer. If you’re using a dairy thermometer (which would be a good idea), the temperature will need to reach 190ºF. It’s very important to get it to this temperature or else you’ll grow an extra head by morn’. However, you don’t want to boil the milk.
Add the lemon juice, minced garlic, and salt and lightly stir to combine. Turn the heat off and let the mixture sit for 5 minutes.
Place the cheesecloth in a strainer over another pot and pour the cheese curds into the cheesecloth, draining the whey into the pot. Let the ricotta sit in the cheesecloth for 2 hours.
Serve on bread or with a spoon or your finger. Garnish with honey, oil, fresh parsley, a pinch of salt and pepper.
