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Rich Ricotta (Blasphemous Version)
This is the Ricotta that I talked about in this post.
It is not the traditional whey Ricotta. You can get that recipe here.
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon coarse sea salt
- 3 tablespoons freshly squeezed lemon juice
- Pour the milk, cream and salt into a large pot.
- Heat the milk to 190°F regularly stirring to prevent burning
- Turn off the heat and add the lemon juice
- Stir once or twice, gently and slowly
- Let the pot sit undisturbed for 5 minutes.
- Pour curds and whey into a colander double lined with cheesecloth.
- If you wish, save the whey in a bowl and take a look at these ideas for using it up.
- Leave to drain for between 1 to 2 hours.
Stores for 5-7 days in an airtight container in the frige.
Makes 1 cup of rich ricotta