Ingredients
6 cups whole milk
2 cup heavy cream
1 teaspoon coarse sea salt
6 tablespoons freshly squeezed lemon juice (distilled natural white vinegar may be used)
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh ricotta — lasagna, cannoli, gnocchi, ravioli filling
Home carbonation — sparkling water, cocktail soda, flavored drinks
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Traditional wooden mold for making tofu from scratch
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh ricotta — lasagna, cannoli, gnocchi, ravioli filling
Home carbonation — sparkling water, cocktail soda, flavored drinks
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Traditional wooden mold for making tofu from scratch
You're reading one of recipes available free. Full library with Gastronome.
Combine the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F or until just before boiling. Stir it occasionally to keep it from scorching on the bottom. 2. Remove from heat, add the lemon juice, then slowly stir it once or twice. Let the pot sit undisturbed for 5 minutes. 3. In the meantime, line a colander with a few layers of cheesecloth or a clean kitchen towel. Place it over a large bowl (to catch the whey). 4. Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, the ricotta is tender and spreadable. At two hours, it will be spreadable, a bit firmer, rather like cream cheese. (Note that it will become firmer as it cools.) Discard the whey, or store in a sealed jar in the refrigerator for up to 10 days to use in bread. 5. Use the ricotta right away or transfer it to an airtight container and refrigerate for up to 7 days.