Friday, October 14, 2011
Tuesday, October 11, 2011
Weather you use Mozarella or Ricotta on your pizzazs it is fun
knowing that you can make your own cheeses at home. Here is
a great recipe for homemade Ricotta Cheese! Delish !!
Homemade Ricotta Cheese
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Special equipment: large sieve, fine-mesh cheesecloth
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 prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.
Posted by Paul Jerabek at 9:00 AM