Recipe courtesy of Haylie Duff
Episode: Secret Sauce
Total:
35 min
(includes draining time)
Active:
10 min
Yield:
1 1/2 cups
Level:
Easy

Ingredients

  • 4 cups whole milk
  • 2 cups half-and-half 
  • 2 teaspoons kosher salt 
  • Juice of 1 lemon

Directions

Special equipment: 2 pieces cheesecloth

Bring the milk, half-and-half and salt to a simmer in a saucepan. Mix in the lemon juice and let the mixture sit off of the heat until curds form. Line a sieve with 2 pieces of cheesecloth and place it over a medium bowl.

Pour the milk mixture into the sieve and allow it to drain into the bowl for 20 to 25 minutes. Discard the liquid in the bowl occasionally so the sieve is not sitting in the liquid. The longer you let the mixture drain, the thicker the ricotta will be.

Use immediately or refrigerate in a covered container for 4 to 5 days.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Fresh Ricotta Crostini

Recipe courtesy of Debi Mazar and Gabriele Corcos

Ricotta Pie

Recipe courtesy of Georgia Downard

Antipasto di Ricotta: Simple Ricotta Antipasto

Recipe courtesy of David Rocco

Ricotta Pancakes

Recipe courtesy of Gabriele Corcos|Debi Mazar

Crostata di Ricotta

Recipe courtesy of David Rocco

Aunt Chelle's Three Cheese Macaroni and Cheese

Recipe courtesy of Michelle Jones

On TV

So Much Pretty Food Here