Mangia Nashville Fresh Ricotta Cheese

Recipe courtesy of Chef Nick Pellegrino of Mangia Nashville
Show: Pizza Masters Episode: Pizza Masters
TOTAL TIME: 45 min
Prep: 15 min
Inactive Prep: 20 min
Cook: 10 min
YIELD: 5 cups
LEVEL: Easy

ingredients

  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons kosher salt
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Directions

Special equipment: cheesecloth

Pour the milk, buttermilk, cream, lemon juice and salt into a heavy-bottomed stainless-steel saucepan. Bring to a boil. DO NOT STIR! Turn off the heat and cover with an apron or dish towel. Set aside for 15 to 20 minutes. You will see the mixture separating into curds.

Line a colander with some cheesecloth and set in the sink or over another pot. Carefully scoop out the curds and set into colander and cheesecloth. Let ricotta drain for a few minutes and serve warm. You can set the ricotta into the fridge for use later. Fresh ricotta will keep refrigerated for up to 3 days, but you will eat it all way before then. Enjoy!

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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