Homemade ricotta

Drizzle And Dip
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You will never buy the store-bought version again!

By Food24 January 12 2015
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Ingredients (4)

750 ml milk — full cream
250 ml cream — double thick
1/2 tsp sea salt
2 Tbs lemon juice
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Method:

Line a sieve with a piece of muslin cloth and set this over a large (deep bowl).  In a pot with a heavy base put the milk, cream and salt and bring it to the boil whilst stirring constantly. 
As it just starts to boil (bubble), add the 2 T of lemon juice and reduce the heat and allow it to simmer for 2 minutes.  Remove it from the heat and let it sit at room temperature for 5 minutes. 
Stain it in the sieve and let it stand for 1 hour.  Scrape the ricotta out the cloth and place in an airtight container in the fridge until ready use.

Recipe reprinted with permission of Drizzle & Dip, inspired by Donna Hay.



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