FRESH RICOTTA
Fresh ricotta is best the day it's made but can be stored in an airtight container in the refrigerator up to four days. Martha made this recipe on Cooking School episode 412.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 45m
Yield Makes 2 3/4 cups
Number Of Ingredients 5
Steps:
- Combine milk, cream, and salt in a 4- to 5-quart pot, and warm mixture over medium-high heat, stirring frequently with a wooden spoon to prevent scorching, until mixture registers 195 degrees on a candy thermometer. It should take about 15 minutes.
- Add lemon juice, gently stirring until just combined. Remove pot from heat and let stand 5 minutes. The combination of the acid and the residual heat in the mixture will cause it to coagulate, or curdle -- separating into a soft mass (curds) and a cloudy liquid (whey).
- After lining a mesh colander with a triple layer of cheesecloth and placing it inside a deeper, slightly larger bowl, gently pour curds and whey into colander. Let mixture stand, pouring off whey occasionally, until most of whey has drained from still-wet curds, 20 minutes.
- Gather up ricotta in cheesecloth and turn it out into a bowl. Serve within a few hours, or refrigerate up to 4 days. For a denser ricotta, which can be preferable for baking, hang it to drain for another hour. Repurpose whey or discard it.
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Mathew Rafiq
[email protected]I'm giving this recipe one star because it's just that bad. The ricotta cheese turned out terrible. Don't waste your time with this recipe.
Pirlo
[email protected]I didn't like this ricotta cheese at all. It was too grainy and bland. I would not recommend this recipe.
Lwandle Lungelo Zwane
[email protected]This ricotta cheese is just okay. It's not bad, but it's not great either. I probably won't make it again.
Vikky Igbins
[email protected]I'm not a big fan of this ricotta cheese. It's a little too tangy for my taste.
Bheki Melaphi
[email protected]This ricotta cheese is good, but it's not as creamy as I would like. I think I'll try a different recipe next time.
Eugene Salmon
[email protected]This recipe is okay, but it's not the best ricotta cheese I've ever had. It's a little too dry for my taste.
Sherry Baxter
[email protected]I would not recommend this recipe. It's too complicated and the ricotta cheese doesn't turn out well.
Marius Berg
[email protected]I've tried this recipe a few times and I've never been able to get it right. The ricotta cheese always turns out lumpy.
Michael Cox
[email protected]This recipe is a waste of time. The ricotta cheese didn't turn out at all. I ended up throwing it away.
#FREEKAYFLOCK
#[email protected]I was disappointed with this recipe. The ricotta cheese turned out grainy and bland. I followed the recipe exactly, so I'm not sure what went wrong.
Abdu Sied
[email protected]This is the best ricotta cheese I've ever had! It's so fresh and flavorful. I will definitely be making this again.
Dayanand Sah
[email protected]I love this ricotta cheese! It's so creamy and smooth, and it has a great flavor. I use it in everything from lasagna to cheesecake.
Justine Guluka
[email protected]This ricotta cheese is delicious! I used it to make lasagna and it was a huge hit with my family. I will definitely be making this again.
Royal hawelli marque Awanzada
[email protected]I was a little hesitant to try this recipe because I've never made ricotta cheese before, but I'm so glad I did! It was so easy to make and it turned out perfectly. I will definitely be making this again.
Ak Uzzal
[email protected]This ricotta cheese is amazing! It's so light and fluffy, and it has a slightly sweet flavor. I love it on toast with honey or jam.
WordsOfASandwich
[email protected]I've been making ricotta cheese for years and this is the best recipe I've found. It's so creamy and smooth, and it has a wonderful flavor. I love using it in lasagna and ravioli.
Pak News
[email protected]This was my first time making ricotta cheese and it turned out so well! I was amazed at how easy it was to make and how delicious it tasted. I will definitely be making this again.