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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 9 reviews

  • on February 08, 2014

    Flag

    Loved it

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 18, 2013

    Flag

    I couldn't believe how easy and fun this was! I will definately make this again but like the previous post, found that it took closer to 10 minutes for the curds to form. Thumbs up!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 15, 2013

    Flag

    Until I saw this program, I was not a big aficionado of ricotta. But watching Gabriele make it, I was totally captivated and thought, "I must try this." It's so easy to make, it's simple-stupid easy! Flavor and texture are so beyond what you can get at the market.

    A few tips though: 1 Recipe say use 3 Tbs lemon juice, but on video they use an entire lemon - that's a lot more juice than 3 Tbs as far as my lemons were yielding. Not sure how much difference this makes, but I will use a whole lemon next time. 2 The instructions here say to let the curds form for 5 minutes, but I found it took a little longer, about 10-12 minutes. 3 Next time will double the salt 4 3 layers of cheesecloth is too thick, next time I'll use 2.

    I served this on toasted baguette, and rubbed them with garlic, topped the whole thing with lemon zest, some basil chiffonade, cracked black pepper, and a drizzle of some really good extra virgin. My husband and guests were over the moon!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.