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Fresh Ricotta

5.0

(1)

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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

  1. 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.

TagsItalianEuropeanGluten FreeNut FreeVegetarianKetoEasy5 Ingredients or FewerSimmerBon Appétit

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