Homemade Ricotta Cheese with Fresh Herbs and Lemon

Over the last few months, I’ve been wanting to make my own ricotta cheese.  I read a few recipes for this delicate and delicious cheese, I took a some ideas from a few sources and came up with my own version.  I served mine this weekend at my grandson’s third birthday party, and it was a hit.  It’s super easy to make and as fresh tasting as you can imagine.

Ingredients:

2 quarts whole milk

1 pint heavy cream

1 teaspoon kosher salt

4 tablespoons fresh lemon juice

for seasoning later:

kosher salt and freshly cracked black pepper

2 scallions, both green and white part, minced

about 2 tablespoons minced  fresh chives

1 tablespoon fresh dill, minced

the zest of one lemon, and its juice, too

Instructions:

In a heavy six quart pot, pour the milk, the cream, and the 1 teaspoon salt.  Over medium heat, bring to a full boil, stirring every few minutes to prevent scorching.  When it comes to a boil and bubbles all over, add the lemon juice and turn off the flame.  Let sit for a minute until the mixture curdles and the curds separate from the whey (the liquid).  Set a sieve over a deep bowl and line the sieve with 2 layers of cheesecloth.  Pour the mixture through the sieve.  Let sit for 20 minutes.  Then turn the cheese in the cheesecloth into a bowl.  Cover and put in fridge to cool.  After about 30 minutes, take out and add all the seasonings above:  the dill, scallion, chive, salt, pepper, lemon zest, and lemon juice.  Mix gently with rubber spatula, and refrigerate until you serve with crackers or on toasted slices of baguette.

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