Fresh Homemade Ricotta

This ricotta is more delicate in flavor than any version you'll find
in a store and has a lovely dry curd.

2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice

Special equipment:
Large sieve,
Fine-mesh cheesecloth

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and
place it over a large bowl. Slowly bring milk, cream, and salt to a
rolling boil in a 6-quart heavy pot over moderate heat, stirring
occasionally to prevent scorching. Add lemon juice, then reduce heat to
low and simmer, stirring constantly, until the mixture curdles, about 2
minutes. Pour the mixture into the lined sieve and let it drain 1 hour.
After discarding the liquid, chill the ricotta, covered; it will keep in
the refrigerator for about 2 days. Makes about 2 cups.

"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/