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
  1. Pour the milk, cream and salt into a large pot.
  2. Heat the milk to 190°F regularly stirring to prevent burning
  3. Turn off the heat and add the lemon juice
  4. Stir once or twice, gently and slowly
  5. Let the pot sit undisturbed for 5 minutes.
  6. Pour curds and whey into a colander double lined with cheesecloth.
  7. If you wish, save the whey in a bowl and take a look at these ideas for using it up.
  8. 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

2 Comments

  1. Chris Mullaney

    21/06/2013 at 4:37 am

    How do you use up the whey
    Thanks. Chris

    • Curd-Nerd

      16/07/2013 at 11:57 am

      Hi Chris

      Check out the following post, and see if this gives you any ideas for using up your whey.

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