This is a light and tasty appetizer. Your friends will think you slaved when you tell them the ricotta is homemade.
- 4 cups whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 3 tablespoons white vinegar
- olive oil
- lemon zest
- lemon juice
- cracked pepper
- Heat milk, cream, and salt in a heavy-bottomed pot over medium-low heat.
- As the milk begins to warm, stir gently, almost continuously so the milk mixture does not scorch.
- Once milk mixture heats to 180 degrees F., remove from heat and add vinegar.
- Stir once or twice to distribute vinegar, then leave milk undisturbed for 5 minutes.
- Line a colander with cheesecloth, or other material (I use a clean men’s handkerchief) and pour the milk mixture into the colander.
- Allow ricotta to drain, until desired consistency from 5 – 20 minutes. The more time the ricotta drains, the drier the curds will be.
- Spread on a serving platter, drizzle with olive oil, lemon zest, lemon juice and top with cracked pepper.
If you don’t serve it right away, store the ricotta in the refrigerator for up to 7 days.
- Calories: 168.99 kcal
- Sugar: 8.77 g
- Sodium: 271.42 mg
- Fat: 12.62 g
- Saturated Fat: 7.6 g
- Carbohydrates: 8.36 g
- Protein: 5.53 g
- Cholesterol: 43.44 mg