Ricotta

Ricotta

Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
lemon juice, raw

Directions:
Put both milks, the cream, and the lemon juice into a large nonreactive saucepan or stew pot.
Turn the heat to low and bring to 194 degrees using a candy thermometer, making sure it does not touch the bottom or sides of the saucepan or pot.
This will take about 2 hours.
Line strainer or small colander with cheese cloth.
When curds form on the surface of the liquid, remove them with a skimmer or slotted spoon and transfer to the strainer.
Increase the heat to medium and after 8 minutes, skim some more, until all the curds are removed and only milky liquid remains.
Leave the curds to drain for 1 hour, then transfer them to container and refrigerate.
Fresh homemade ricotta will stay fresh for about 4 days in the refrigerator and may be used in recipes.