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Home Made Ricotta

Attention all you cheese lovers: This show is for you. Discover how Martha makes homemade ricotta, classic fondue, fettuccine alfredo, raclette, and grown-up grilled cheese.

Serves 4

Ingredients

  • 8 cups (1/2 gallon) best-quality whole milk
  • 1 1/2 cups best-quality heavy cream
  • 1 teaspoon coarse salt
  • 1/4 cup fresh lemon juice (from 2 lemons), strained to remove pulp
  • Stewed Rhubarb (optional)

Method

  1. Combine milk, cream, and salt in a 4- to 5-quart pot, and warm mixture over medium-high heat, stirring frequently with a wooden spoon to prevent scorching, until mixture registers 195 degrees on a candy thermometer. It should take about 15 minutes.
  2. Add lemon juice, gently stirring until just combined. Remove pot from heat and let stand 5 minutes. The combination of the acid and the residual heat in the mixture will cause it to coagulate, or curdle — separating into a soft mass (curds) and a cloudy liquid (whey).
  3. After lining a mesh colander with a triple layer of cheesecloth and placing it inside a deeper, slightly larger bowl, gently pour curds and whey into colander. Let mixture stand, pouring off whey occasionally, until most of whey has drained from still-wet curds, 20 minutes.
  4. Gather up ricotta in cheesecloth and turn it out into a bowl. Serve within a few hours, or refrigerate up to 4 days. For a denser ricotta, which can be preferable for baking, hang it to drain for another hour. Repurpose whey or discard it.