Philabundance Community Kitchen’s Homemade Ricotta Recipe
According to the Mid-Atlantic Dairy Association, consuming three daily servings of low-fat milk, cheese or yogurt is “an easy way for families to get a powerful punch of nutrients to help build stronger bones and healthy bodies and reduce the risk of osteoporosis.”
Learn how YOU can help provide milk for families in need, while also enjoying the below recipe that makes for a legen-“DAIRY” snack!
Philabundance Community Kitchen Homemade Ricotta Recipe
Makes about 1 generous cup of ricotta
3 cups whole milk
1 cup heavy cream
1/2 teaspoon sea salt
3 tablespoons lemon juice
-Pour the milk, cream and salt into a three-quart saucepan over heat; using a thermometer, heat the milk to 190°F, stirring occasionally to keep it from scorching on the bottom.
-Remove from heat and add lemon juice, then stir it once or twice, gently and slowly. You should see curds (solids) separate from whey (liquid). If not, add a few more drops of lemon juice. Let the pot sit undisturbed for five minutes.
-Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey). Pour the curds and whey into the colander and let the curds strain for at least an hour.
-At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. (It will firm as it cools, so do not judge its final texture by what you have in your cheesecloth.)
-Discard the whey. Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use. Will store for five to seven days in refrigerator.
Serving Idea: On 1/2-inch slices of toasted bread or crackers. Serve it simply with honey or jam and a pinch of black pepper and salt, drizzle of olive oil and/or a few droplets of a balsamic.