Fresh Ricotta

Recipe adapted from Jonathan Beatty of Davanti Enoteca

Fresh Ricotta
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Fresh Ricotta adapted from Jonathan Beatty of Davanti Enoteca
Servings
4
cups
Ingredients
  • 2 quarts whole milk1 cup heavy cream1 teaspoon salt, divided3 tablespoons fresh lemon juice1 tablespoon extra-virgin olive oil, plus more for garnish
  • ½ teaspoon freshly ground pepper10 slices grilled bread
  • Honeycomb
Directions
  1. Make the ricotta: Line a large mesh strainer with cheesecloth and place it over a large bowl. In a large pot over medium heat, bring the milk, cream and ½ teaspoon salt to a rolling boil, stirring occasionally to prevent scorching. Add the lemon juice and reduce theheat to low. Simmer, stirring constantly, until the mixture begins to curdle (about 2 minutes). Pour the mixture into the lined sieve and let the cheese curds drain, at room temperature, for one hour. Discard the drained liquid and transfer the ricotta to a covered container. It's best fresh, but can be kept in the refrigerator for up to two days.
  2. To serve: Pulse the ricotta, the olive oil, the remaining ½ teaspoon salt and the pepper in a blender or food processor for 2 to 3 seconds. (Be careful not to pulse too long or ricotta will become soupy.). Spoon it into a bowl or mason jar and garnish with a drizzle of olive oil and a sprinkle of salt and pepper. Serve with the grilled bread and honeycomb on the side.
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