Makes about 1 lb The recipe produces very delicate and smooth ricotta. It really matters what kind of dairy you use; organic whole milk and not ultra-pasteurized cream are best, if possible. I also want to emphasize the importance of timing: Do not overheat the milk-cream mixture, and do not let it boil. Otherwise, you will end up with tough and rubbery curd. And please, remember that the adjective “fresh” is applicable for a couple days only, so consume the cheese within two days. Ingredients 2 liters (1/2 gallon) whole milk (Snowville) 1 cup whipping cream, preferably organic, pasteurized (not ultra-pasteurized) 1/2 tsp salt 1/4 cup fresh lemon juice optional — favorite herb (chives, parsley, thyme and oregano are great) Preparation 1. In a large, heavy-bottom pot, combine the milk, cream, and salt. Heat over medium heat, stirring occasionally to prevent the bottom from scorching, until an instant-read thermometer registers 180ºF. Add the lemon juice a...
A little bit of collecting and crafting