Ricotta Recipe!

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.

Ingredients:

• 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

1. Place the cream, milk and salt into a heavy bottomed pot.  Stir to combine.
2. Heat milk mixture (Do NOT stir as it is heating) to about 90 Celsius (190 F).
3. Remove from heat. Stir in the lemon juice.  Let rest for about 10 minutes.
4. Place some cheesecloth (at least 4 layers) over a colander.  Drain the curds.
5. Tie off the cheesecloth. Dispose of the drained liquid.  Let the cheese drip for about an hour at room temperature.
6. 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.

Enjoy!