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Ricotta so light and fluffy it will be hard to let it cool down completely before diving in. Try this served still warm on a plate dusted with sugar and cocoa powder like Giada would do with her grandfather Dino. Or you can pile it on a thick piece of toast with flake salt, red pepper flakes and olive oil. No matter how you serve it, it’s delicious!
Category
Appetizer
Servings
4
Prep Time
3 minutes
Cook Time
10 minutes
Ingredients
- 1/2 gallon organic whole milk, not ultra pasteurized
- 1 1/2 cups heavy cream
- 2 ½ teaspoons kosher salt
- 1/4 cup lemon juice
Instructions
- Line a colander with 4 layers of cheese cloth and place over a large bowl.
- In a large pot combine the milk, heavy cream and salt. Place over medium high heat and bring almost to a simmer. Small bubbles should be forming around the edge of the pan. Stir in the lemon juice and reduce the heat to maintain a whisper of a simmer. Cook until the mixture starts to curdle and a thick layer of large curds form on the surface, about 2 minutes.
- Carefully pour the mixture into the cheesecloth-lined colander to strain. Allow it to drain for 5 minutes. It's important not to let it sit for much longer, as it will become drier as it cools, and the texture while warm may be misleading.
- Cool to room temperature and transfer to an airtight container to store in the refrigerator for up to 5 days.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 604
Amount/Serving
% Daily Value
- Carbs
- 27 grams
- Protein
- 18 grams
- Fat
- 48 grams
- Saturated Fat
- 30 grams
- Cholestrol
- 150 milligrams
- Sodium
- 1378 milligrams
- Sugar
- 28 grams
- Trans Fat
- 1 grams
Let’s Cook
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