Every few weeks on Everyday Food I like to do a "how to segment" in which Monty and Shavon (producer and engineer respectively) participate. Today, it was like a fun science experiment-Monty made ricotta cheese.
Thanks to my former neighbor Sonia who shared a recipe given to her by her friend, Mr Tuccitto. And kudos to Monty-the ricotta was exceptional.
Mr. Tuccitto's Ricotta
This makes about 4 cups but can easily be halved
1 gallon (4 quarts) whole milk
2 cups heavy cream
1/2 cup fresh lemon juice
2 tablespoons salt
1 In a large heavy bottomed pot, combine milk and cream. Place a thermometer (like a candy or deep-fry) in the mixture and bring it to 190° over medium-high heat, stirring once or twice so the bottom doesn't scorch. Immediately add the lemon juice and salt and stir to combine. Continue to heat until the mixture starts to separate and form curds, about 1 minute. Remove from the heat.
2 Using a slotted spoon, scoop the mixture into a fine-meshed sieve set over a bowl. Let drain briefly and eat warm or refrigerate to firm up.