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Bon Appétit

Fresh Ricotta Cheese

Surprisingly, it takes half a gallon of milk to get 1 1/2 cups of fresh ricotta. You'll need a double batch to have enough for the <epi:recipelink id="351042">gnocchi</epi:recipelink>. For the moistest, lightest consistency, let the curds drain only aslong as specified.
By Andrew Carmellini

4.6

(14)

Image may contain Food Creme Dessert and Cream
Fresh Ricotta CheeseCraig Cutler

Recipe information

  • Yield

    Makes 1 1/2 cups

Ingredients

8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lemon juice

Preparation

  1. Step 1

    Line colander with 4 layers of cheesecloth; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.

    Step 2

    Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.

TagsItalianEuropeanItalian AmericanLemonCitrusFruitNut FreeGluten FreeVegetarianMake AheadMeal PrepBon Appétit
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