We were 8 days into the New Year and I decided it was high time to tackle the bucket list. I had whole milk and lemons in the house, so it was shaping up to be a cheesemaker’s weekend. Thanks to a simple recipe from Bon Appétit (January 2009), I decided to tackle ricotta. Let me tell you, it is worth seeking out the good stuff (In the supermarket, I like Sam Malucci’s) or making at home. You will be so rewarded! Use it on pizza, in pasta (simpler, the better) or add honey and spread on fruit for dessert. Luscious and milky with a slightly sweet taste…stop me when I get to the bad part.
Fresh Ricotta Cheese
Makes 1 1/2 cups
By Andrew Carmellini
Ingredients
8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lemon juice
Preparation
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.
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.
Fresh Ricotta Cheese
Makes 1 1/2 cups
By Andrew Carmellini
Ingredients
8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lemon juice
Preparation
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.
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.
