INGREDIENTS
- 1qt local milk ( you want milk that is not ultra pasteurized)
- 2T fresh lemon juice
Heat milk to 185’F in a heavy bottomed pot, while stirring to prevent the bottom from scorching. Add lemon juice and stir gently for about 2 min until curds are separated. Use a slotted spoon to remove curds. Drain in cheesecloth or in a sieve lined with plain paper towels. Season with salt, herbs or honey. Good warm or chilled. Use within 2 days.
Some pointers: using a thermometer helps to get it to the right temperature without it scorching or boiling over. If is does not separate easily in to curds and whey( greenish thin liquid), you may need more lemon juice. I made it with whole milk and no cream and it worked well. Makes about 1 cup.
Websites : http://www.epicurious.com/recipes/food/views/Fresh-Homemade-Ricottahttp://
eggsonsunday.wordpress.com/2008/04/06/fresh-homemade-ricotta-step-by-step-so-simple/
eatlocalhi.wordpress.com 