Making Lasagna? Looking for the perfect pairing with your most crumbly and delicious Italian bread? We’ve got you covered. You really can make your own ricotta and it’s easier than you might think.
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
**Special equipment: large sieve, fine-mesh cheesecloth (You can buy these at restaurant supply stores or online if needed.)
WHAT YOU DO
Line a large sieve with a layer of heavy-duty (fine-mesh)
cheesecloth and place it 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
Add lemon juice, then reduce heat to the low setting.
Simmer, stirring constantly, until the mixture curdles. This takes about
about 2 minutes.
Pour the mixture into the lined sieve and let it drain for 1 hour.
After discarding the liquid, chill the ricotta, covered.
** It will keep in the refrigerator 2 days.