This is a simple homemade ricotta recipe from NYT that I just found in my inbox. We just featured a yummy ricotta hors d’oeuvre idea on July 24th (you can find it on our blog page), so I thought I’d toss this into the mix for your consideration. I changed NYT’s ingredients from conventional to organic to fit my tastes, but either will be just fine for the recipe.
- 1 quart organic whole milk
- ½ cup organic heavy cream
- ¼ cup plain whole yogurt (Nancy’s is the best!)
- 1 ½ tsp fresh lemon juice
- ½ tsp kosher salt
Line a colander with a quadruple layer of cheesecloth and set it over a bowl.In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring to a simmer and heat until the mixture just begins to curdle. Pour mixture into colander. (For a drier ricotta with bigger curds, continue to simmer 1 to 2 minutes longer until mixture completely separates.)
Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it. Transfer to an airtight container and store for up to two weeks.
Photo credit : Michigan State University / Health Progam