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  • Fresh Ricotta Crostini

Photo: Fresh Ricotta Crostini

TOTAL TIME: 30 min
Prep: 5 min
Inactive Prep: 15 min
Cook: 10 min
 
YIELD: About 1 cup
LEVEL: Easy

ingredients

  • 4 cups whole milk
  • 3 tablespoons lemon juice, plus the zest of 1 lemon
  • 1/2 teaspoon kosher salt
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Directions

Lay three layers of cheesecloth over a colander.

Add the milk to a large heavy pot and place over medium-high heat. Stir in the lemon juice and salt and heat until an instant-read thermometer reaches 175 degrees F. The milk will begin to just bubble and start to steam. At this temperature you'll begin to see the curds separate from the whey. Be mindful of over stirring the ricotta while the curds are forming, you don't want to make your ricotta stiff. Let it sit for 5 minutes undisturbed and you will be left with a very creamy and pleasant finished result.

Gently remove the curds from the pot to the colander. Use the side of the cheesecloth to very gently release some of the liquid. Tie up the curds using butcher's twine and let drain for 5 to 10 minutes. Remove from the cheesecloth and place in a bowl. Serve warm on toasted bread with lemon zest and a drizzle of extra-virgin olive oil.

Cook's Note: Refrigerate leftover ricotta in a covered container for up to 5 days.

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5

Newest Ratings and Reviews

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  • on October 28, 2012

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    Easy to do and tasty. Much better flavor than store bought

    people found this review Helpful.
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  • on March 06, 2012

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    So Wonderful on organic, whole wheat Paine du George and served with a side of a few juicy orange slices.

    people found this review Helpful.
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  • on February 07, 2012

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    Just made this tonight with their red sauce, used Rotini. We had a friend drop by unexpectedly, and he thought I was some gourmet cook since I made my own sauce and ricotta cheese for a regular family dinner. I didn't tell him how easy it was. This cheese is light, lemony, and just fun to make and eat. My daughter asked if I could make it again tomorrow. Will make this often. My favorite cooking show EVER! I love every recipe I've made, and I've made a lot. I also love your beautiful family. It's so nice to see a family cooking together, making time for each other, and loving each other. Cannot wait for your cookbook and a new season. Thanks so much for sharing your recipes and family with us. Only complaint is you're not on every day!

    people found this review Helpful.
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