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Fresh Ricotta Cheese

Surprisingly, it takes half a gallon of milk to get 1 1/2 cups of fresh ricotta. You'll need a double batch to have enough for the <epi:recipelink id="351042">gnocchi</epi:recipelink>. For the moistest, lightest consistency, let the curds drain only aslong as specified.

4.6

(15)

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Fresh Ricotta CheeseCraig Cutler

Recipe information

  • Yield

    Makes 1 1/2 cups

Ingredients

8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lemon juice

Preparation

  1. Step 1

    Line colander with 4 layers of cheesecloth; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.

    Step 2

    Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.

TagsItalianEuropeanItalian AmericanLemonCitrusFruitNut FreeGluten FreeVegetarianMake AheadMeal PrepBon Appétit
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