Time:

Milk, cream, lemon, and half an hour of your time—that's all you need to make fresh, creamy homemade ricotta. Ricotta is typically made with whey, a byproduct of cheesemaking. This Italian cheese is added to baked goods, served with pancakes, mixed with pasta, or simply spread on bread. It has a rich yet mild flavor and a grainy texture.

Ingredients:

• 1000 ml whole milk
• 1 cup heavy cream
• Zest and juice of 4 lemons
• 1/2 tsp salt
• 1/2 teaspoon sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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milk, cream, lemon, sugar

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Preparation:

Step 1
• In a two-liter saucepan with a non-reactive coating, bring the milk and cream to a boil and immediately remove from the heat. Add the juice, zest, salt, and sugar, stir well, and let stand for 20 minutes. Line a conical sieve with cheesecloth and strain the lukewarm mixture, allowing the whey to drain. Let stand at room temperature for 2 hours and press gently to form a cone. Transfer to a plate and cover with parchment paper. Ideally, consume the same day, or store in the refrigerator for several days.

Votes: 43

Author of the recipe - Mario Batali is a chef, culinary writer and restaurateur.