Ingredients
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8 cups (1/2 gallon/1.9 litres) whole milk, not UHT pasteurized
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1/3 cup (118ml) lemon juice
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1 teaspoon salt
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seasoning
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zest from 1/2 lemon
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2-3 tablespoons olive oil
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about 1/4 cup parmigianno regiano cheese, more to taste
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2-3 tablespoons fresh chives, chopped finely
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black pepper, to taste
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optional: salt, to taste
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equipment
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thermometer
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cheese cloth
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strainer
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2 bowls
Directions
|
1
Done
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In a large saucepan over low-medium heat, add milk and bring gently to 200F in temperature, use a thermometer to gauge. It will take about 8-10 minutes, avoid boiling or burning the milk. |
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2
Done
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Remove the saucepan from heat and stir in the lemon juice and salt. |
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3
Done
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Let saucepan sit undisturbed for 10 minutes. The milk should separate into clumps of white curds floating in cloudy, watery whey. If you still see a lot of unseparated milk, add another tablespoon of lemon juice and wait a few more minutes. |
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4
Done
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Use a slotted spoon to remove large curds into a bowl, then place strainer over bowl and pour mixture, separating the curds from the liquid whey. |
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5
Done
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Keep about 1 cup of the liquid and discard the rest. You will let the curds to rest in strainer over bowl for about 30 minutes. |
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6
Done
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Place the ricotta into a bowl, add the zest of 1/2 lemon, olive oil, cheese, and chives. Mix well, add pepper and taste. Adjust with more of the olive oil, cheese or chives, and add salt if it needs it. That will depend on your cheese or tastes. The extra whey liquid reserved can be used if you find the ricotta too dry. Otherwise discard. |
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7
Done
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Store in an airtight container for up to one week. |
