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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 2 |
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A quick fresh cheese from chef Nancy Silverton (Mozza). Only four ingredients and 30 minutes to deliciousness! It's not a true ricotta, but it's much better than anything you'll find in the mass packaging in the grocery! Ingredients:
4 cups whole milk |
1 cup cream |
1 1/2 teaspoons kosher salt |
2 tablespoons lemon juice (or white vinegar) |
Directions:
1. Combine all ingredients in a saucepan and bring just to a boil without stirring.
2. Immediately remove pan from heat. Add the lemon juice or vinegar and stir gently for 30 seconds. Add the salt and stir gently for 30 seconds.
3. Let mixture stand for 15 minutes at room temperature. In a bit, the curds will begin to separate from the whey.
4. If only a few curds form, the lemon may not be acidic enough; add another 1 tbsp lemon juice, gently stirring so you don't break up the curds too much Let stand for 5 minutes.
5. Using a large straining spoon, spoon curds into a cheesecloth-lined sieve set over a large bowl and let drain.
6. The longer you drain, the denser and more flavorful the cheese will be.
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