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.
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
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.