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?
Homemade ricotta is surprisingly easy to make, and delicious too.Print Pin Rate
- 2 quarts whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 3 tablespoons fresh lemon juice
- 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.
Special equipment needed:
- large sieve
- fine-mesh cheesecloth