Alas! Ricotta is a bitch to find in the Heartlands, so I decided to make my own. It's super easy!
Enjoy!
Fresh Homemade Ricotta
2 litres Milk
1 cup Heavy Cream (optional)
1/2 tsp Salt
3 tbsp Lemon Juice
Equipment: Large Sieve, Fine-mesh cheesecloth
Line sieve with cheesecloth and place over large bowl
Combine milk, cream and salt in a large pot and bring to a rolling boil on medium heat. Stir to prevent burning.
Add lemon juice, reduce heat to a low flame and simmer, stirring for about 2 minutes or until the mixture curdles.
Remove pot from stove and pour mixture into sieve to drain the liquid and retain the curds. Leave for 1 hour. Discard liquid. Spoon out ricotta, chill, covered.
Keeps for 2 days in the fridge.







