Homemade
Ricotta Cheese
Copyright© 1999 by Reed
Hearon - From The
Rose Pistola Cookbook : 140 Italian..., by Reed Hearon, Peggy Knickerbocker. ©
October 19, 1999 , Broadway Books
Servings: Makes about 2
cups (1/2 pound)
I N G R E D I E N T S
I gallon whole milk
1/4 cup lemon juice
Kosher or sea salt
I N S T R U C T I O N S
Heat the milk with the lemon juice in a
stainless steel or other nonreactive pot over medium-low heat only until the curds
separate from the whey; do not let the milk scorch.
Line a colander with three layers of
cheesecloth. Pour the mixture into the colander. Bring the ends of the cheesecloth
together and tie them securely with kitchen twine. Tie the twine to a wooden spoon handle.
Rest the spoon with the cheesecloth over a deep bowl. Depending on the consistency you
desire, allow the bag to hang for 2 to 3 hours in the refrigerator. The longer you leave
it, the stiffer the curds will become.
When it is ready, unmold the cheese. Season
with salt and store in an airtight container in the refrigerator for 3 days. You might
also season the ricotta with minced chives or green garlic, cracked black
pepper, and a little olive oil. |
