Fresh RicottaMarcus Nilsson
Recipe information
Yield
Makes about 1 cup
Ingredients
2 cups whole milk
1 cup heavy cream
1/2 teaspoon kosher salt
2 tablespoons fresh lemon juice or distilled white vinegar
Preparation
Step 1
Bring milk, cream, and salt to a boil in a medium saucepan. Remove from heat. Add lemon juice; stir gently until mixture starts to curdle. Let stand 5 minutes.
Step 2
Pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl. Chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be).
Step 3
Cover and chill cheese up to 3 days.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Milk, For All It's Worth
Got milk? I mean, do you really get it?
