Homemade Ricotta

This past weekend was packed full of so many great things.  We spent lots of time with friends & neighbors, hung out with each other, made a few new family memories and enjoyed some good food.  Sunday evening was especially nice for me - the boys were off doing their thing and I had a little time to get creative in my kitchen.

I made grilled pizzas for dinner and the crowning glory was the homemade ricotta that topped off each pie.  I used fresh milk from a local dairy, Homeland Creamery, and in no time, I had rich, delicious cheese right from my own kitchen.  This recipe makes about 2 cups so after making my pizzas, I still had a little cheese left.  Do you have any idea how wonderful fresh ricotta, honey and toast is in the morning?

Homemade Ricotta

• 2 quarts whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice

• Special equipment: large sieve, fine-mesh cheesecloth

• Line a large sieve with layer of heavy-duty (fine-mesh) cheesecloth and place over a large bowl.
• Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching.
• Add lemon juice and reduce heat to low.  Simmer, stirring constantly, until liquid curdles, about 2 minutes.
• Pour the mixture into the lined sieve and let it drain 1 hour.  Discard liquid, place ricotta in a covered container and chill in refrigerator.  Will keep for 2 days.