RICOTTA CHEESE

Ricotta Cheese image

I don't like ricotta cheese... but I love this ricotta. If you have never made it before, this is an easy task. Anyone can make ricotta. This recipe makes about 1.5 lbs of smooth, mellow, neutral ricotta that is great for lasagna, cannoli, ravioli, or to spread over toast with bruschetta or balsamic glaze on top...

Provided by xDAVEx

Categories European

Time 25m

Yield 1 1/2 pounds

Number Of Ingredients 5

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Ingredients

1 gallon whole milk
1/4 cup heavy cream (or whipping cream)
1 tablespoon kosher salt
4 fresh squeezed lemons (strained of pulp and seeds)
1 cheese cloth (dampened)

Steps:

Put milk, cream, and salt in a large pot and boil to 190 degrees F, stirring occasionally.
remove heat, add lemon juice, stir, and wait 3-5 minutes for curds to raise to the top.
Set up a strainer over a large bowl to support cheese cloth. Slowly pour entire contents through dampened and double folded cheese cloth. Let drain for 10 minutes.
Use cheese cloth to squeeze out excess liquid and place in fridge to firm up.

Nutrition Facts : Calories 1769.3, Fat 99.7, SaturatedFat 57.7, Cholesterol 314.6, Sodium 5788.3, Carbohydrate 140.4, Fiber 4.3, Sugar 135.3, Protein 84.5