Fresh Ricotta Cheese
Surprisingly, it takes half a gallon of milk to get 1 1/2 cups of fresh ricotta. You'll need a double batch to have enough for the <epi:recipelink id="351042">gnocchi</epi:recipelink>. For the moistest, lightest consistency, let the curds drain only aslong as specified.
4.6
(14)
Fresh Ricotta CheeseCraig Cutler
Recipe information
Yield
Makes 1 1/2 cups
Ingredients
8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lemon juice
Preparation
Step 1
Line colander with 4 layers of cheesecloth; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.
Step 2
Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
