Lemon Ricotta
Serves: 12 oz
This lemon ricotta is easy and fun to make. Fresh herbs, cinnamon or nutmeg can all be added as variations.
  • 2 lemons (Meyer if you can find them)
  • 1 quart (4 cups) whole cow's milk (not ultra-pasteurized!!!!)
  • 1 pint (2 cups) cream
  • ¼ tsp flake salt or to taste
  1. Zest the lemons and juice until you have ¼ cup.
  2. Pour the milk and cream into a large pan over medium heat and add the lemon juice. Stir to mix thoroughly.
  3. You may already see some curds forming. Stay close and monitor the heat, stirring to prevent a skin from forming on the surface and to make sure the milk isn't sticking on the bottom (reduce heat if necessary).
  4. When you see steam rising from the pot as well as little foam bubbles forming around the edge, check the temperature. Curds will start to form rapidly. Stir gently to not break up the curds. Turn off the heat when the temperature reaches 190°F.
  5. Take the pot off the stove and allow to sit undisturbed for 10 minutes for the curds to release more whey.
  6. Line a colander with cheesecloth and gently pour the curds and whey into it. Allow to drain for about 10 minutes until the texture resembles creamy mashed potatoes.
  7. Gather the cheesecloth into a bundle and give it a gentle squeeze to strain out the remaining whey.
  8. Mix in the lemon zest and salt. The salt will help release more of the whey. Stir minimally to maintain the creamy texture.
  9. Refrigerate until ready to use.
Recipe by Bistro OneSix at https://bistroonesix.com/toast-with-lemon-ricotta-and-fruit/