The Accidental Locavore has been meaning to make ricotta for a long time now and the ricotta ice cream was just the excuse to give it a shot. It’s always fascinating what “spoiling” milk does, from yogurt to ricotta and other cheeses. This is super-easy to do and tastes great.
- 1/2 gallon whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 3 tablespoons lemon juice (if using for ricotta ice cream, zest a lemon and set aside)
|Line a colander with a double layer of cheesecloth and put in the sink. In a 6 quart pot (you need space for the boiling milk to expand) slowly bring the milk, cream and salt to a rolling boil, stirring occasionally to keep it from scorching. Reduce the heat to low and add the lemon juice. Stirring constantly, simmer until the mixture curdles, about 2 minutes. |
Carefully pour the mixture into the colander and let it drain for an hour (I put my colander over the pot). Discard the liquid. Put the ricotta in a container and chill until ready to use.