Ricotta means “recooked,” and is so named because it is a by-product of making mozzarella. This version is only cooked once, so it really isn’t ricotta at all. Still, the result is a creamy and delicious fresh cheese, which you can use in any recipes in this book that call for ricotta. (If you are making the Ricotta Ravioli, however, you need to strain the cheese for at least 24 hours.) I especially like the cheese still warm, fresh after it’s made. The recipe can be doubled or quadrupled, depending on how much you need.
Recipe information
Yield
makes about 8 ounces
Ingredients
Preparation
Without stirring, pour the milk, cream, lemon juice, and salt in a small heavy-bottomed stainless steel saucepan and bring to a boil. Turn off the heat and set the saucepan aside until the mixture cools slightly, 5 to 10 minutes. (You’ll see the “ricotta” separating into curds.) Line a strainer or colander with cheesecloth and place it in the sink. Scoop the curds out of the saucepan (don’t pour, as you don’t want to break up the curds) and into the strainer to drain. You can use the ricotta while it’s still warm, or tie the cheesecloth on to the handle of a long wooden spoon. Place the spoon over a bowl or saucepan so the bundle is hanging over the bowl, and place it in the refrigerator to drain until you are ready to use it, or for up to two days.
