Fresh Ricotta Cheese
I was very inspired to make Lasagna Bolognese from scratch this weekend including the pasta and the ricotta cheese. Ricotta cheese is the easiest thing to make and I highly recommend you try it sometime.
Recipe courtesy of Scott Hargrove
Makes about 1 1/2- 2 cups
DIRECTIONS:
Line a colander with moistened cheesecloth and set it over a large bowl. In a large saucepan, bring the milk to a gentle boil. Add 1/4 cup of the lemon juice and cook over low heat, stirring gently, until curds form and rise to the surface, about 3 minutes. Remove from the heat, cover and let stand for 5 minutes; the curds will firm up slightly.
Strain through a fine mesh seive. Add salt to taste.
Recipe courtesy of Scott Hargrove
Makes about 1 1/2- 2 cups
- 2 quarts whole milk (8 cups)
- 1/4 cup fresh lemon juice
- Salt
DIRECTIONS:
Line a colander with moistened cheesecloth and set it over a large bowl. In a large saucepan, bring the milk to a gentle boil. Add 1/4 cup of the lemon juice and cook over low heat, stirring gently, until curds form and rise to the surface, about 3 minutes. Remove from the heat, cover and let stand for 5 minutes; the curds will firm up slightly.
Strain through a fine mesh seive. Add salt to taste.
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| This is what it looks like immediately after you add the lemon juice. |
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