Ricotta

Ingredients for 1 servings:

• 1 liter whole milk
• 200 g cream
• 40 ml lemon juice
• 1 tsp, leveled sea salt

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 20 minutes

simply homemade

Heat the milk and cream in a saucepan, stirring constantly to prevent burning. Just before the milk boils (approx. 85 degrees Celsius), remove the pan from the heat and stir in the lemon juice, stirring for about 30 seconds; the milk should curdle and form a lump. Then stir in the salt. Cover the pan with a cloth and let stand at room temperature for about 2 hours. Line a sieve with cheesecloth or a thin tea towel and pour in the cooled milk and cream mixture, collecting the whey, which can be drunk neat or used in fruit smoothies. Drain the cheese and squeeze it out with the cloth. The ricotta tastes best fresh, for example, sprinkled with some mixed pepper or fresh herbs. If refrigerated airtight, it will keep for about a week. This recipe yields approximately 400 g of ricotta. Tip: It also works with long-life milk and long-life cream.