Ricotta

fresh lemon-set ricotta

Makes 2 cups · 184 kcal per serving

Ingredients

• 1000 g Milk
• 250 g Heavy Cream
• 50 g Lemon Juice
• 5 g Salt

Method

1. 1. Slowly heat the milk, cream, and salt to 185–190°F, stirring gently so it doesn't scorch; don't let it boil hard.
2. 2. Off the heat, stir in the acid and let stand undisturbed ~10 min, until it separates into white curds and yellowish whey.
3. 3. Ladle the curds into a cheesecloth-lined strainer and drain 10–20 min for soft and spreadable, longer for firmer.
4. Use within a few days.

Notes

The calorie figure is for the full weight before draining; a ¼-cup serving is closer to ~130 cal.