It’s important to use a scale, rather than measuring cups, when portioning out the lemon juice and salt in this recipe. Most kitchen specialty shops have scales for sale. Sheep’s milk is ideal, but cow’s milk makes excellent ricotta too. Makes about 3 cups.
Ingredients
1 quart milk
2 cups half-and-half
25 grams lemon juice
5 grams salt
Directions
In a small saucepan, scald the milk and half- and-half. Whisk in the lemon juice and salt, and let the mixture stand in a warm place for 20 minutes. Place the ricotta in a strainer lined with cheesecloth and set over a bowl and allow to drain, refrigerated, for about 1 hour.
Transfer the drained ricotta to a food processor, blend until smooth, about 1 minute, and season with a pinch of salt and sugar. Refrigerate until ready to use.
