So, I know this is not a traditional ricotta— not even close! Let’s just call it a faux-ricotta, and maybe just a mono-cotta since it only required the milk + cream to be cooked once!
I found this amazingly easy and delicious recipe given by smitten kitchen here. I modified one or two things, but not enough to change the recipe.
- 3 C of 3.25%m.f. milk
- 1 C of 15 %m.f. cream
- 1/2 tsp of salt
- 3 TBSP of lemon juice
- Place the cream, milk and salt into a heavy bottomed pot. Stir to combine.
- Heat milk mixture (Do NOT stir as it is heating) to about 90 Celsius (190 F).
- Remove from heat. Stir in the lemon juice. Let rest for about 10 minutes.
- Place some cheesecloth (at least 4 layers) over a colander. Drain the curds.
- Tie off the cheesecloth. Dispose of the drained liquid. Let the cheese drip for about an hour at room temperature.
- Store the cheese for about 3 days in the refrigerator if it is not to be consumed right away.
The photo above shows one of the yummy ways to enjoy the ricotta; place the fresh cheese on a slice of baguette, sprinkle with your favorite herbs, salt and pepper. Dress with some olive oil, and a few sprigs of arugula.