IMG_0078.HEIC

February

Recipe of the Month

HAND MADE LEMON RICOTTA CHEESE

 

  • 1/2 gallon whole milk

  • 1/3 cup fresh lemon juice 

  • 1/3 cup distilled white vinegar

  • 1 teaspoon salt, optional


 

 DIRECTIONS:

  1. Warm the milk to 200°F: Pour the milk into a 4-quart pot and set it over medium heat. Let it warm gradually to 200°F, monitoring the temperature with an instant read thermometer. 

  2. Add the lemon juice and salt: Remove the milk from heat. Pour in the lemon juice or vinegar and the salt. Stir gently to combine.

  3. Let the milk sit for 10 minutes: Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and whey 

  4. Strain the curds: Set a strainer over a bowl and line the strainer with cheese cloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer.

  5. Drain the curds:  Tie the cheesecloth containing the curds with butcher twine.  Hang curds over a bowl and let drain for at least 30 minutes.

 

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Chef's Pro Tips

Toast spices in a dry and hot skillet to bring out even deeper, more complex flavors

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