Homemade Ricotta Cheese

This stuff is so good. I won’t bore you with words. Just look, drool, and then head straight to the kitchen. You must make this immediately.
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Homemade Ricotta Cheese

recipe courtesy of Tasting Table

1/2 gallon whole milk
1 cup heavy cream
1 teaspoon salt
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1⁄2 teaspoon freshly ground pepper

In a large pot over medium heat, bring the milk, cream and 1⁄2 teaspoon salt to a rolling boil, stirring occasionally to prevent scorching. Add the lemon juice and reduce the heat to low. Simmer, stirring constantly, until the mixture begins to curdle (about 2 minutes).

Line a mesh strainer with cheesecloth and place it over a large bowl. Pour the mixture into the lined sieve and let the cheese curds drain, at room temperature, for one hour. You can save the water the strains out – it’s loaded with protein and apparently you can add it to soups or anything else that calls for water or stock.

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The original recipe said to whip the ricotta with olive oil and salt and pepper in a blender. I did not do this – I couldn’t be bothered. I’m sure it would taste amazing, but to be honest, this cheese is good as is. I just drizzled it with olive oil and topped with fresh ground pepper, then served with a really nice whole wheat ciabatta bread and tomatoes.

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