Kate's Cuisine

Sep 25 2011

Emeril’s Homemade Ricotta

 

2 quarts whole milk $4.99

2 cups buttermilk $1.74
1 tablespoon fresh lemon juice $0.47

Total Cost    $7.20

1.) Combine all the ingredients in a medium pot and bring to 112 degrees Fahrenheit (using an instant-read thermometer) over low heat. Cook, without simmering, until the liquid separates into solid curds and whey, 45 to 50 minutes. Remove from heat.

2.) Using a slotted spoon, transfer the solids to a fine-mesh strainer or a colander lined with cheesecloth placed over a bowl. Let drain in the refrigerator until the ricotta is thick and the excess liquid has drained away, about 30 minutes. Remove the cheese from the cheesecloth, wrap in plastic wrap, and refrigerate until ready to use.

3.) Serve and enjoy!

Read the Emeril’s Homemade Ricotta review here

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