This past weekend was packed full of so many great things. We spent lots of time with friends & neighbors, hung out with each other, made a few new family memories and enjoyed some good food. Sunday evening was especially nice for me – the boys were off doing their thing and I had a little time to get creative in my kitchen.
I made grilled pizzas for dinner and the crowning glory was the homemade ricotta that topped off each pie. I used fresh milk from a local dairy, Homeland Creamery, and in no time, I had rich, delicious cheese right from my own kitchen. This recipe makes about 2 cups so after making my pizzas, I still had a little cheese left. Do you have any idea how wonderful fresh ricotta, honey and toast is in the morning?
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 layer of heavy-duty (fine-mesh) cheesecloth and place 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 and reduce heat to low. Simmer, stirring constantly, until liquid curdles, about 2 minutes.
Pour the mixture into the lined sieve and let it drain 1 hour. Discard liquid, place ricotta in a covered container and chill in refrigerator. Will keep for 2 days.