Yes I’m a repeat offender but few things hit like some toasted homemade sourdough, fresh ricotta with truffle oil, and some soft scrambled eggs
Homemade Ricotta Cheese
Creamy and fresh homemade ricotta cheese, made effortlessly from whole milk, lemon juice, and a touch of salt—ideal for topping bruschetta, filling lasagna, or enjoying simply with bread.
Ingredients
Ingredients
- 1 gallon whole milk
- 1/4 cup fresh lemon juice
- 1 tsp kosher salt
Instructions
- Pour the whole milk into a large, heavy-bottomed pot and place over medium heat.
- Heat the milk, stirring occasionally, until it reaches 190-200°F (just below boiling), about 15-20 minutes; small bubbles will form around the edges.
- Remove the pot from the heat and stir in the lemon juice and salt; let sit undisturbed for 5-10 minutes until curds form and separate from the whey.
- Line a fine-mesh strainer or colander with cheesecloth or a clean kitchen towel and place it over a large bowl.
- Gently ladle or pour the curdled milk into the lined strainer; allow it to drain for 20-30 minutes, depending on desired thickness (less time for softer ricotta).
- Transfer the drained ricotta to a bowl, discarding the whey; use immediately or store in an airtight container in the refrigerator for up to 5 days.
From the Community
@daniel pulling out all the stops for the fam, I contributed the vegetables. Eggs, sautéed veg, ricotta, fruit, and fresh sourdough (including an ex…
Eggs with chives, homemade ricotta with some truffle oil , sourdough, salade cuite, chefs kiss
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